Compound coatings
Compound coatings containing cocoa are made from low fat cocoa powder, hydrogenated edible fat and sugar. They serve as an inexpensive and easily workable substitute for couvertures and chocolate. They should be stored in a cool, dry place. They are heated to approx. 38° C (100° F) for coating.

cool at max. 18° C, dark, dry
relative air humidity: max. 60 %

Imitation chocolate coating


Imitation chocolate coating
Super grade

Dark brown, due to the very high cocoa
content, with a full cocoa taste and
very attractive glaze.


Hazelnut compound coating

With a strong taste of first-class, highly
refined roasted hazelnuts. It contains no
cocoa and is slightly softer than the cocoa
coatings because hazelnuts contain a high
percentage of oil. The colour is similar to
NNh, and it produces a nice glaze.



Specially for ice-cream:

CFB "Eis-Pik", brown A cocoa glaze containing coconut fat with a low melting
point (approx. 28° C= 82° F). It is used for dipping
portions of ice-cream and for stracciatella ice-cream.

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