Colatta Milk Compound Chocolate [250g]
Legal Disclaimers
This product is certified halal by Jakim. Suppliers’ halal certification for local chicken/beef are from JAKIM/JAIN whilst imported beef/buffalo/lamb/mutton from Islamic bodies recognized by JAKIM in Australia, New Zealand, India
Features
Professional chocolates, Halal - Majelis Ulama Indonesia
Product Marketing
Colatta Compound chocolate is specially formulated to ensure easy handling and excellent result. Highly suitable for decorating, moulding, shaving, filling etc.
Milk Compound Chocolate
Serving Size 25g
Ingredients
Refined Sugar, Cacao Butter Substitute, Full Cream Milk Powder, Cacao Powder, Emulsifier Soya Lecithin, Artificial Vanilla Flavour
| Serving Size per Pack 10 g | % AKG* | |
|---|---|---|
| Calories | 150 kcal | |
| Calories from Fat | 100 kcal | |
| Total Fat | 11 g | 17% |
| Protein | 1 g | 1% |
| Total Carbohydrate | 13 g | 4% |
| Dietary Fiber | 3 g | 10% |
| Sugar | 10 g | |
| Sodium | 10 mg | 0% |
| * Percent Daily values are based on a 2000 kcal calorie diet. Your daily values maybe higher or lower depends on your calorie needs |
Product Information
Third Party Logos
Halal-certified Local 'JAKIM'
Third Party Logo Other Text
Halal - Majelis Ulama Indonesia, LPPOM. 00110001261197
Preparation and Storage
Preparation and Usage
Direction to Use:
1. Chop the block into small pieces and melt it down until smooth and liquid.
2. Melting should be done ”au bain marie”/non direct heat on top of hot water. Do not overheat, water should not boil. Make sure that neither water nor steam mixes with Colatta.
3. Melting also can be done in the microwave (high heat for 1.5 minutes)
4. For best results
a. Melting temperature: 40-45°C
b. Moulding temperature: ± 33°C
1. Chop the block into small pieces and melt it down until smooth and liquid.
2. Melting should be done ”au bain marie”/non direct heat on top of hot water. Do not overheat, water should not boil. Make sure that neither water nor steam mixes with Colatta.
3. Melting also can be done in the microwave (high heat for 1.5 minutes)
4. For best results
a. Melting temperature: 40-45°C
b. Moulding temperature: ± 33°C
$2.06
Colatta Milk Compound Chocolate [250g]—
$2.06
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Legal Disclaimers
This product is certified halal by Jakim. Suppliers’ halal certification for local chicken/beef are from JAKIM/JAIN whilst imported beef/buffalo/lamb/mutton from Islamic bodies recognized by JAKIM in Australia, New Zealand, India
Features
Professional chocolates, Halal - Majelis Ulama Indonesia
Product Marketing
Colatta Compound chocolate is specially formulated to ensure easy handling and excellent result. Highly suitable for decorating, moulding, shaving, filling etc.
Milk Compound Chocolate
Serving Size 25g
Ingredients
Refined Sugar, Cacao Butter Substitute, Full Cream Milk Powder, Cacao Powder, Emulsifier Soya Lecithin, Artificial Vanilla Flavour
| Serving Size per Pack 10 g | % AKG* | |
|---|---|---|
| Calories | 150 kcal | |
| Calories from Fat | 100 kcal | |
| Total Fat | 11 g | 17% |
| Protein | 1 g | 1% |
| Total Carbohydrate | 13 g | 4% |
| Dietary Fiber | 3 g | 10% |
| Sugar | 10 g | |
| Sodium | 10 mg | 0% |
| * Percent Daily values are based on a 2000 kcal calorie diet. Your daily values maybe higher or lower depends on your calorie needs |
Product Information
Third Party Logos
Halal-certified Local 'JAKIM'
Third Party Logo Other Text
Halal - Majelis Ulama Indonesia, LPPOM. 00110001261197
Preparation and Storage
Preparation and Usage
Direction to Use:
1. Chop the block into small pieces and melt it down until smooth and liquid.
2. Melting should be done ”au bain marie”/non direct heat on top of hot water. Do not overheat, water should not boil. Make sure that neither water nor steam mixes with Colatta.
3. Melting also can be done in the microwave (high heat for 1.5 minutes)
4. For best results
a. Melting temperature: 40-45°C
b. Moulding temperature: ± 33°C
1. Chop the block into small pieces and melt it down until smooth and liquid.
2. Melting should be done ”au bain marie”/non direct heat on top of hot water. Do not overheat, water should not boil. Make sure that neither water nor steam mixes with Colatta.
3. Melting also can be done in the microwave (high heat for 1.5 minutes)
4. For best results
a. Melting temperature: 40-45°C
b. Moulding temperature: ± 33°C
