sugar, vegetable oil (palm kernel, hydrogenated palm kernel and cottonseed oils), skim milk powder, milk, glyceryl lacto esters of fatty acids, artificial colour, soy lecithin, salt and artificial flavour.
microwave method these instructions are based on a 600 watt microwave. microwaves vary, so the proper heat settings must be determined before beginning. it is recommended that the microwave be used at 50% power until the proper temperature is determined. place one pound of confectionery wafers or chunks in a microwaveable plastic container for one minute. stir product as much as possible. return to microwave for 15 to 30 second intervals until melted to 115-120° f. stir between intervals. be careful not to overheat. cool product to 92-98° f to begin moulding or dipping. double boiler method heat two cups of water to 140° f. throughout the melting process, keep the water at a temperature between 130 and 150° f. water at this temperature will be hot enough to melt the coating but not hot enough to burn a hand. place one pound of confectionery wafers or chunks in a double boiler over the water. stir the product until it is completely melted. keep water away from the product and bring it slowly to a temperature of 115-120° f. stir compound frequently and prevent all moisture (steam vapor) from reaching the product. cool compound to 92-98° f for moulding or dipping. things to remember: mercken's wafers are oil based, so never let them come in direct contact with water.
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 molding 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, molding 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 molding wafer has a rich cocoa flavour and the dark molding wafer has a semi sweet cocoa flavour.