sugar, vegetable oil (palm kernel, hydrogenated palm kernel and cottonseed oils), skim milk powder, milk, glyceryl lacto esters of fatty acids, soy lecithin, artificial colour including tartrazine, salt and artificial flavour.
chocolate should be warmed to 115 - 120f with indirect heat, continuous agitation, and under controlled conditions. this is necessary to ensure all fat crystals are completely melted. not completely melting the chocolate can result in tempering issues. it is critical not to overheat chocolate. burning of the sugar may occur, creating off flavours and thickening of the product.
after complete melting, the chocolate must be cooled to the proper seeding temperature. the seeding temperature is 84 - 86f for dark chocolate and 82-84f for milk chocolate. to complete tempering, dark chocolate must be warmed to 88-90f, milk chocolate warmed to 86-88f. temperatures are approximate and can vary based on formulation. exacted tempering parameters will depend on the type of tempering.
contains milk and soy. made in a gluten free facility.
how to melt white molding wafers:
things to remember
• these molding wafers are oil-based, so never let water come in direct contact with them.
• if you are adding flavours, they must be oil-based. most extracts are water-based.
• the working temperature of the molding wafers is 32°–33°c (90°–92°f). if the coatings are too thick within this range, add a small amount of liquid lecithin until they become the right consistency.
• heat water in the bottom of the double boiler. do not let the water get too hot. if it is too hot for your hand, it is too hot for the molding wafers.
• place a small amount of wafers in the top pan and stir. be careful not to let any water or steam come in contact with the wafers.
• stir until melted; continue adding wafers until the desired amount of coating is melted.
• use as desired.
• place 1 lb. of molding wafers in a microwave-safe container and melt on medium-high setting for 20 seconds at a time. stir after each interval. repeat until melted.
• use as desired.
store wafers in a cool, dry and odourless environment. do not place wafers in the refrigerator or freezer because condensation will develop when they are removed. this will add water to the wafers and they will become thick when melted.
Point of Interest:
molding wafers are a favourite of home candymakers. their low melting temperature makes them easy to handle, so you can easily create delicious, homemade candies with professional-looking results. these moulding wafers are specially formulated using cocoa powder and vegetable oil instead of chocolate liquor and cocoa butter, which allows them to melt easily and to be used without tempering or adding other ingredients. the versatility of these coatings makes them an easy and economical alternative for dipping, garnishing, moulding and baking. they're delicious too!
molding wafers are available in a variety of colours. simply mix and match the colours you need. white and coloured wafers are vanilla in flavour. the light moulding wafer has a rich cocoa flavour and the dark moulding wafer has a semi sweet cocoa flavour.