Chocolate Flavored Compound Snaps Versatile compound coatings for a variety of applications including glazing, dipping and decorating.
Confectionery applications – Moulding, enrobing, dipping, candy making, bark
Bakery applications – Decorations, dipping cookies and fruit, muffins, glazing, enrobing brownies
Food Service applications – Cakes, glazes, dipped fruit
• Traditional: Use a melter or bain-marie to melt the compound using the recommended temperatures.
• Microwave: Heat snaps in increments of 20 seconds, stirring in between, until the recommended melting temperature has been reached.
• Enrobing Machine: Set to melt and enrobe at the recommended melting temperatures (see below).
Moulding with Snaps
• Use compound promptly after melting - it sets faster than chocolate.
• After filling the mould, it has to be cooled down as quickly as possible to avoid blooming.
• Cool using freezer, refrigerator, cooling tunnel, or radiation cooling system.
• Caution: only leave in the freezer for a few minutes for cool down. If the mould is left too long, it can freeze and cause condensation and create sugar bloom.
• Do not let moulds cool at room temperature higher than 60°F / 14°C or the compound can bloom.