Velvet Spray Yellow is a cocoa butter spray suitable for creating a velvet-effect finish on frozen desserts. It is particularly suitable for mousses, entremets and other frozen preparations, providing a soft, velvety texture on the surface.
Use
The aerosol should be used at a temperature not exceeding 35°C and kept above 25°C before use.
Shake well before and during application. Spray a thin, even layer using short bursts, keeping a distance of approximately 50 cm from the frozen surface. Hold the can as vertically as possible and keep the nozzle clean throughout use.
Avoid excessive application. Allow the coating to dry and repeat if necessary. Leave the treated product to rest for at least 1 hour before consumption.
Technical
Format: Velvet effect cocoa butter spray
Dosage: Maximum 1g/kg of finished product
Ingredients: Cocoa butter, colours Quinoline Yellow (E104) and Tartrazine (E102), propellant gases butane (E943a), propane (E944) and isobutane (E943b)
Allergens: May contain traces of milk and soy. Quinoline Yellow (E104) and Tartrazine (E102) may have an adverse effect on activity and attention in children.
Storage: Store at room temperature in a cool, dry place.
