Tempering with MYCRYO® : considered as the easiest and most efficient method ever developed!

With the advent of MYCRYO®, 100% pure cocoa butter, tempering becomes an easy task, simple to perform. This method has multiple advantages:
• Requires minimum equipment.
• Simply add 1% MYCRYO® by weight to the chocolate; namely 10 g for 1 kg of chocolate (1.6 oz for 1 lb) when the chocolate reaches the correct temperature.
• The chocolate remains perfectly fluid.
• Longer working time before the chocolate hardens. Shape the chocolate by hand or mould with an enrober.

MYCRYO® Cocoa butter for savoury applications. The butter for every standard of excellence!

FLAVOR
MYCRYO® Butter is a powder with insulating properties that bring out the colour, texture and natural taste of every food.
MYCRYO® Butter is a desodorised fat
> No taste added to your meal, so that you reveal the natural taste of your product.
The heat resistance of MYCRYO® Butter allows to preserves your ingredients
> Retain natural juices and moisture. Perfect for food rich in water like mushrooms or fish!
> Natural tastes are revealed and intensified.

CONVENIENT
Easy to use and measure, save time on preparation !
No more oil projection.
MYCRYO® Butter can be sprinkled. No rest left over in the pan.
Can be cleaned easily with a paper towel.

NATURAL
Use less fat : 50 to 70 % caloric reduction.
Degradation and oxydation of the ingredients are delayed.
Nutritionnal characteristics are protected.The heat stability of MYCRYO® Butter (200°C) allows fast cooking.
Neutral effect on cholesterol.
Suitable for vegetarians and for hallal preparations.MYCRYO® Butter is vegetable fat.

< Previous | Next >