Cacao Barry Mycryo Cocoa Butter Powder

Cacao Barry Mycryo Cocoa Butter Powder for Tempering, Thinning, Frying, Grilling

• Pure 100% Cocoa Butter in Crystallized Powdered Form
• Stable Formulation Enhances Taste & Texture of Ingredients
• Makes Chocolate Tempering Easier & Improves Gloss & Snap
• Use for Frying & Grilling without Burning

Cacao Barry Mycryo® cocoa butter powder is 100% pure natural cocoa butter in an easy-to-use form. This versatile ingredient is a healthy substitute for butter or oils and is ideal for chocolate work as well as baking, frying and grilling. Use Cacao Barry Mycryo® cocoa butter powder when tempering to thin and/or control crystal formation. The 100% natural powder also improves hardness and snap in tempered chocolate and adds extra gloss for visual interest. Adding Mycryo® cocoa butter powder from Cacao Barry when making mousse, ganache, and other creamy fillings for superior mouthfeel. This versatile ingredient makes a great substitute for butter and oils, making it a perfect choice for frying and grilling applications. The powdered formulation resists burning at high temperatures, while enhancing the flavor of ingredients. Simply put, Cacao Barry Mycryo cocoa butter powder is a must-have for any commercial or retail bakery, patisserie, restaurant, or chocolatier, and will take home baking and cooking to gourmet levels. This powdered formulation is non-GMO, gluten free, and vegan friendly for use with special diet requirements.

How to use Cacao Barry Mycryo® Powdered Cocoa Butter

• For Frying & Grilling
  • Coat ingredients with Mycryo® powder
  • Fry in hot, dry pan - no other fats needed
• For Chocolates
  • Add 1% Mycryo® powder (10g per kg) to room-temperature melted chocolate and mix well

Packaging Note: For your convenience OliveNation will sometimes re-package products into smaller size containers. Therefore, ingredients we distribute from other brands may not arrive in the original manufacturer packaging.