This white compound coating is a perfect everyday option for your pastries, tarts and cookie pies in need of an indulgent white chocolate flavour! Cost-effective, multi-purpose, convenient and with no tempering required, simply melt your coating using your preferred method and it’s ready to use in a whole host of ways…

Applications 

Bakery & Patisserie 

• Enrobe or dip your baked goods – Once you’ve melted the coating, you can dip or enrobe your baked goods. Once set, these can be displayed and ready for sale!
• Layer on a traybake – Finish your rocky road with drizzle and ripple or top your traybake with a chocolatey layer.
• Decorate pastries and desserts - Drizzle over pain au chocolat, croissants and cheesecake for chocolatey flavour in every bite. 
• Dip fruits - Half dip slices of orange and lemon or strawberries and use for decoration.

How to Use White Compound Coating

Working Temperature

The optimal temperature for this product is 48-50°C. It is important not to heat the product above 55°C to avoid burning the compound.

Fluidity

For increased fluidity, the compound may be tempered by adding fully hydrogenated lauric palm oil at a concentration of 3-10% during melting. For most applications a concentration of 7% is recommended.

Shell Thickness

For a thinner layer of compound on a dipped or enrobed product, an emulsifier such as polyglycerol polyricinoleate (PGPR) E476 may be added to the product during melting.

Troubleshooting

• Compound coating has streaks on the surface – When used in any applications where visible, the product should be immediately put in the fridge, as the compound coating needs to be shock cooled.

About Keylink Essentials

Specialising in versatile products that are easy to work with, the Keylink Essentials range represents quality, excellent sweet ingredients for bakers, chefs and all who work in the world of chocolate.