Patisseries and Bakeries
Enrobing, filling and decoration for cakes, desserts and baked goods.
Sagrosa Food
Veracoa Super Compound
Super compound for professional use
No tempering required. Produced for patisseries, bakeries, chocolatiers, HoReCa businesses and industrial food manufacturers.
The Product
Veracoa Super Compound is a super compound chocolate developed for professional use. Compound chocolate is based on vegetable fat instead of cocoa butter, so it needs no tempering: melt it, apply it, cool it. In busy kitchens and on production lines this keeps the workflow simple and makes consistent results easier to achieve.
Veracoa Super Compound is developed for the upper segment of the compound category.
[BEKLİYOR: “süper compound” tanımını destekleyen özellikler — kakao kütlesi içeriği, kakao oranı, yağ sistemi; yalnız teknik föyle doğrulananlar yazılacak.]
Areas of Use
Chocolatiers
Molding, enrobing and decoration without the tempering step.
HoReCa Businesses
Dessert and sauce preparation in hotel, restaurant and café (HoReCa) kitchens.
Industrial Food Manufacturers
Enrobing and drop applications on high-volume production lines.
[BEKLİYOR: segment bazlı uygulama önerileri ve çalışma sıcaklıkları teknik föyden doğrulanacak.]
Technical Specifications
- Legal product name (Turkish Food Codex) [BEKLİYOR: etiketteki yasal ad — “kakaolu kaplama” / “kokolin” / diğer]
- Varieties [BEKLİYOR: bitter / sütlü / beyaz]
- Format [BEKLİYOR: blok / damla / para]
- Packaging and weights [BEKLİYOR: ör. 2,5 kg blok, 1 kg damla; koli ve palet düzeni]
- Cocoa content [BEKLİYOR]
- Fat type [BEKLİYOR: laurik / laurik olmayan; palm içeriği ve RSPO durumu]
- Melting and working temperature [BEKLİYOR]
- Shelf life and storage conditions [BEKLİYOR: ay; °C ve bağıl nem]
- Allergen information [BEKLİYOR]
- Minimum order quantity [BEKLİYOR]
- Technical data sheet (PDF) [BEKLİYOR]
- Certificates [BEKLİYOR: Helal, ISO 22000, FSSC 22000 vb. — veren kuruluş ve tarih]
How to Use
Compound chocolate needs no tempering: once melted, it is applied directly and set by cooling.
[BEKLİYOR: Veracoa için önerilen eritme, çalışma ve soğutma sıcaklıkları; kakao yağı esaslı çikolatayla karışım toleransı; yeniden eritme sayısı.]
Contact
Food Team
- Address
- Büyük Kayacık OSB Mahallesi, 515 Sokak No: 4/1
Selçuklu / Konya, Türkiye - Phone
- +90 533 152 38 42Food
- info@sagrosa.comGeneral / Food
Request a Sample
To try Veracoa Super Compound in your own production, send us your company name, your intended application and your approximate monthly volume. Our food team will get back to you.