CHOCOLAT NOIR Z

Dose and method of use : To be used with traditional batch freezers: 48% (480g Noir Z chocolate + 520g very hot water = 1 Kg). The contents of a bag (1,920 kg) in 2,080 liters of very hot water = 4 kg - For use with soft machines: 37% (370 g Noir Z chocolate + 630 g very hot water). The contents of a bag (1,920 kg) in 3,080 liters of very hot water = 5 kg * Before freezing, let the mixture hydrate for at least 2 hours; with an even longer hydration time the final structure of the ice cream is further improved. Maximum time 72h if kept in the refrigerator at +4° maximum.

Storage: 24 months if stored in its packaging in a cool, dry, well-ventilated place away from sources of light and heat at a temperature not exceeding 25°C.

Packaging: bags of 1.92 kg each net.