Compounds - Carma Nova - block - 6kg box

A dark medium glaze with 8.97% cocoa content. Ready-to-use, eligible for machine processing, for desserts, for decoration, freeze-stable and can be flavored with a working temperature of 40-45°C. No tempering required. Can be flavored with fat-based pastes such as Carma hazelnut paste or Moccoro. Melt up to a temperature of 40–45°C. For glazing cakes, tortes, and candy. For brushing sweet pastry bases.
 

A firm strawberry gel with 4% fruit content and a natural red strawberry color. Transparent and long-lasting shine. Ready to use, suitable for spray guns and brushing. Firm texture and freeze-stable. Use shortly after opening. Great for gelling fruit. Mix 1 kg of gel concentrate with 500 g of water and briefly bring to the boil. Apply with a brush or spray gun. The ideal working temperature is 85–90 °C.