白巧克力White Chocolate 性能：溶點(diǎn)低，入口即化 用途：1、制作各種烘焙產(chǎn)品（面包、蛋糕、冷點(diǎn)等）。 2、灌制各式模型或手制巧克力。 3、調(diào)味（可混合蛋糕、餅干、面團(tuán)及奶油之制作調(diào)味。加納奇、慕思、奶油霜飾）。 4、可用于點(diǎn)心、面包的披覆、夾心。 5、與核果類混合調(diào)制小點(diǎn)心。 Character:Low melting temperature. Use:1.For making all kinds of bakery products(Bread,cake and cold pastry). 2.For making chocolate models and handwork chocolate. 3.Seasoning(Can mix in cake,biscuit,dough and cream.Gannase,mousse and cream.) 4.For dim sum,bread coating and filling. 5.Mix with drupe for making dim sum.