Natural cocoa butter in the form of micro-powder Mycryo

Natural cocoa butter in the form of micro-powder Mycryo by the leading Belgian expert Callebaut is a revolutionary, high-tech product that has transformed professional pastry arts and modern gastronomy. It consists of 100% pure natural cocoa butter derived through an advanced cryogenic freezing process, milling it into an ultra-fine, dry powder texture.For chocolatiers, Mycryo serves as an invaluable tool that radically simplifies and accelerates the chocolate tempering cycle. Introducing a mere 1% of this micro-powder into melted chocolate immediately induces the formation of ideal beta crystals. This guarantees finished bonbons and structures a mirror gloss, excellent structural stability, and a sharp, clean snap.In culinary arts, Mycryo is highly prized for healthy searing of meats, fish, and vegetables. With its high smoke point of 200°C, it seals in moisture, forming a protective barrier that preserves natural juices without adding greasy fats. Available in practical sizes (100g and 0.6kg) to accommodate home recipe testing and professional kitchens alike.
Characteristics
Country of origin Belgium
Weight 100г; 0,6 кг

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Cocoa powder Callebaut natural, Fat 10/12, pH 5.0-6.2 25kg
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Brand: Callebaut
Cocoa powder Callebaut natural with 10/12% fat and pH 5.0-6.2 in a wholesale 25 kg format is supplied in heavy-duty multi-layer bags that shield the p..
13,831.00 грн.
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