Mycryo - 600 gr - Callebaut

  • Mycryo - 600 gr - Callebaut

Callebaut

41,25 € tax incl.

(Product prices and stocks may be different in store and online)

Mycryo® is a 100% natural ingredient: pure cocoa butter in powder form. It's a true asset for tempering your chocolate. Just add 2% of Mycryo® into your melted chocolate.

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Data sheet

Weight 600 gr
Unité Kg
Contenance 0.6

More info

Ingredients:

100% pure and natural cocoa butter. Contains stable cocoa butter crystals and resists high temperatures.

How do I temper my chocolate using Mycryo?

  1. Melt your chocolate at 40-45°C (in the microwave or bain-marie). Be careful not to add water to the chocolate.
  2. Leave the chocolate to cool to room temperature; it should come down to 34°C (dark chocolate) or 33°C (milk, white or coloured chocolate).
  3. Add 1% Mycryo to your melted chocolate (10 g per kilo of chocolate).
  4. Mix well.
  5. When the chocolate is perfectly pre-crystallised, maintain its temperature at 34°C (dark chocolate) or 33°C (milk, white or coloured chocolate).
  6. To use your chocolate for longer, keep it at 31°C (dark chocolate) or 29°C (milk, white or coloured chocolate).

Discover Mycryo, the perfect ally for perfect cooking.

Whether for meat, fish, vegetables or even the most delicate dishes such as scallops or foie gras, Mycryo offers an unrivalled solution.
Resistant to cooking temperatures of up to 200°C, Mycryo retains its properties without burning, unlike butter and olive oil. Thanks to Mycryo, food is seared more quickly and forms a thin protective crust that preserves its natural juices and texture.

Mycryo is also a natural flavour enhancer. Odourless and neutral in taste, it does not mask the flavours of the ingredients, but reveals them better than any other cooking fat. What's more, it reduces the calories from cooking fat by up to 50-70%, making it a healthier alternative.

Using Mycryo is simple and practical: simply sprinkle it over raw or blanched ingredients, then cook them in a hot pan, in the oven, in a wok, on a plancha or on a grill, without the need to add any other fat.

Choose Mycryo for successful and tasty cooking, while preserving the taste and quality of your ingredients. Try it today and revolutionise your cooking!

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Questions / Answers

1 question

  • Question from Isabelle

    Est ce que je peux l'utiliser pour imperméabiler mes pâtes sucrées ?

    Answer from Sweet n Fairy

    Bonjour Isabelle, c'est une question très intéressante que vous nous posez aujourd'hui. Nous avons procédé à quelques recherches pour vous répondre au mieux. Le Mycryo c'est du beurre de cacao pur en poudre. Il peut permettre de gardé le croustillant de vos pâtes, voici comment procédé : dès la sortie de votre pâte du four (elle doit être encore très chaude), saupoudrez du Mycryo sur sa surface et laissez-la refroidir à température ambiante. En se solidifiant, le beurre de cacao formera une couche anti-fuite et résistante à l’humidité. Conservez ensuite votre pâte à température ambiante (18-20 °C) dans un environnement très sec (source: Callebaut) Si vous avez encore la moindre question, revenez vers nous. Bonne journée.

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4 /5

Based on 2 customer reviews

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Anonymous A. published the 06/06/2023 following an order made on 27/05/2023

5/5

ca a l`air d`etre le bon produit

Anonymous A. published the 13/01/2023 following an order made on 06/01/2023

3/5

La DLC est courte .

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