This Mycryo cocoa butter from Callebaut is made from pure cocoa butter in micro powder form and is 100% plant-based. It is ideal for baking and frying. It can also be used to temper chocolate. Add 2% Mycryo to the correctly melted chocolate, mix and done! Additionally, Mycryo is perfectly resistant to high temperatures (up to 200°C).
Storage advice after openingDe producten moeten bewaard worden in een nette, droge (relatieve vochtigheid max.70 %), en reukvrije omgeving. Aanbevolen bewaartemperatuur: 12 - 20 °C
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