Besides cocoa powder and sugar fat glazes do not contain cocoa butter, but other vegetable fats.
This has two advantages:
The glaze is easier to handle than couverture. Couverture must be tempered, otherwise it can become grey and dull. It is also possible that the couverture does not become hard and does not have a soft melt. This is not the case with fat glazes. You only need to heaten the fat glaze, and it is ready to use. You do not need to temper it. The glaze always becomes hard and has a shiny look.
Furthermore the fat glaze does not become as brittle as couverture. Therefore you can easily slice a tart which is covered with fat glaze. Couverture would splitter.
Melt the glaze in a bain-marie (40-50°C). Afterwards you can cover or dip your products
Made in Germany.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 2337 kJ / 558 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
36.6g
32.6g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
50.4g
48.5g
|
| Protein / Eiweiß | 3.6g |
| Salt / Salz | 0.01g |
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