Guittard Milk A'peels coating chocolate is a perfect replacement for Merckens®. They are an all around compound coating chocolate and don't require tempering!
Important: For a shiny finished product, A’Peels should be melted to 120-125 F until it is smooth and all of the lumps are gone. Then let the chocolate cool, but keep it between 105F– 125F while working. If it gets too cool, reheat to 120-125F again to use.
Take care not to overheat your chocolate as it can burn quickly. A’Peels can still bloom. Bloom happens when the chocolate has been heated too high too quickly and the result is the fat (oil) comes to the surface of the chocolate and gives it that chalky white look.
If you have bloom on the chocolates that you have dipped or molded, it is probably due to the temperature getting too high while melting your chocolate. If it got too hot, when it sets, it will bloom. We recommend using a candy thermometer.
They can be easily melted over a double boiler, or in a microwave oven in a microwave proof container on half power with 10 second intervals of heating and stirring.
Guittard A'Peels are Gluten Free and Peanut Free
Certified Kosher - Dairy
Peanut Free Only in 25lb Case
Warm Weather Shipping Warning
Flour Confections does NOT recommend shipping chocolate products during the months of June, July, August & September. If you must have chocolate shipped Flour Confections recommends purchasing COLD PACKS for your order and also choosing the fastest method of shipping possible.
Flour Confections CANNOT guarantee the prevention of melting chocolate products, no matter the month or current temperature, even though you may follow our recommendations of COLD PACKS and CHOOSE the fastest shipping method melting still may occur. Purchase at your own risk.
We recommend the following ratio for cold packs: 1 cold pack per 1kg of chocolate
Should your chocolate arrive melted, often times they can still be used.
Ingredients: Sugar, palm kernel oil, partially hydrogenated palm oil, cocoa, modified milk ingredients, skim milk, sorbitan monostearate, soybean lecithin, vanilla, artificial flavour.
Important! For shiny finished product, melt the pieces completely to120-125°F before the pieces enter the production cycle. And plan for enough time and/or melting capacity to fully melt pieces that may be added during the production cycle.
Batch Method – One Kettle
Batch/Continuous Method – Two Kettles, minimum
Continuous Method – Holding Tank and Tempering Unit
Cooling Conditions – Cooling Tunnel or Cooling Cabinet
This material naturally has no pre-crystallizing agent and requires colder temperatures for setting.
If thinner viscosity is desired, use Guittard Item #0193 NH Coating Fat to thin the product at the time of melting.
Cold Packs: 0 Cold Packs (I’ll Risk It)1 Cold Pack (Fingers Crossed) (+CA$1.95)2 Cold Packs (Min. for 2.5kg) (+CA$2.95)3 Cold Packs (For Extra Measure) (+CA$3.95)4 Cold Packs (Feels Right) (+CA$4.95)5 Cold Packs (Chocolate is Life) (+CA$5.95)
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