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    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Merckens Green Molding Wafers

    Merckens Green Molding Wafers

    001820

    molding
    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.

    chocolate tempering
    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.

    Ingredients:

    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.

    Directions:

    molding
    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.

    chocolate tempering
    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.

    Allergens:

    contains milk and soy. made in a gluten free facility.

    Storage:

    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.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 560
    Fat / Lipides 33 g 0.2 %
    Saturated / satures 51 g
    + Trans / trans 31 g
    156 %
    Cholesterol / Cholesterol 5 g 2 %
    Sodium / Sodium 135 mg 6 %
    Carbohydrate / Glucides 57 g 19 %
    Fibre / Fibres 0 g 0 %
    Sugars/ Sucres 56 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 7 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 25 %
    Iron / Fer 0 %

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