Natural cocoa butter in the form of micro-powder Mycryo

Natural cocoa butter in the form of micro-powder Mycryo by Callebaut, packaged in a 0.6 kg container, is an essential tool for modern pastry kitchens and culinary establishments. This specific packaging is engineered for active professional applications in chocolate studios, boutique bakeries, and high-end hot lines.In pastry applications, Mycryo completely eliminates the tedious process of manual marble-slab tempering. Adding just 1% of the powder (only 10 grams per 1 kg of chocolate) into melted couverture at 34°C instantly seats the ideal crystalline structure, yielding perfectly tempered, high-gloss chocolate products with a signature crisp snap.In culinary arts, this advanced cryogenic powder allows for a unique ingredient-coating method. Searing steaks, fish, or vegetables with Mycryo preserves natural textures and seals in moisture with absolute minimal fat usage. The durable sealed jar effectively protects the fine powder from moisture degradation and clumping.