Pakmaya

Milk Chocolate Pieces (70 g)

Milk Chocolate Pieces

Pakmaya

Milk Chocolate Pieces (70 g)

A product with a strong milk chocolate flavor in every piece. Being heat resistant means that it does not lose its form in baking. It can be used in the dough for numerous recipes, including classic and modern pound cakes, cookies, cupcakes, round breads, and cakes, as well as for decoration.

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How can i buy?

You can purchase our product from both national and local markets, as well as place orders through online sales channels.

Migros

* Stock status may differ on product basis.

Product Description

A product with a strong milk chocolate flavor in every piece. Being heat resistant means that it does not lose its form in baking. It can be used in the dough for numerous recipes, including classic and modern pound cakes, cookies, cupcakes, round breads, and cakes, as well as for decoration.

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General Information

General Information

Storage Conditions

Should be stored in a cool and dry place, away from odor and direct light, at a maximum relative humidity of 70% and a temperature of 15 to 20°C.

Allergen Warnings

It contains dairy products. It may contain traces of hazelnuts, pistachios, almonds, gluten, and soy in small amounts.

General Information

General Information

Storage Conditions

Should be stored in a cool and dry place, away from odor and direct light, at a maximum relative humidity of 70% and a temperature of 15 to 20°C.

Allergen Warnings

It contains dairy products. It may contain traces of hazelnuts, pistachios, almonds, gluten, and soy in small amounts.

Ingredients

Milk chocolate [Sugar, cacao mass, whole milk powder, cacao butter, dextrose, whey powder (dairy product), cacao powder, emulsifier (sunflower lecithin), flavoring (vanillin), brightener (range arabic)].

Cacao dry matter is at least 33.2% and milk dry matter is at least 21% in chocolate.

Ingredients

Ingredients

Milk chocolate [Sugar, cacao mass, whole milk powder, cacao butter, dextrose, whey powder (dairy product), cacao powder, emulsifier (sunflower lecithin), flavoring (vanillin), brightener (range arabic)].

Cacao dry matter is at least 33.2% and milk dry matter is at least 21% in chocolate.

Nutrition Information

(Nutrition information of 100 g chocolate)
  • Energy
    528kcal / 2208 kJ
  • Fat
    28,5 g
    • Saturated Fat
      17 g
  • Carbohydrate
    59,8 g
    • Sugars
      48 g
  • Fibers
    2,8 g
  • Protein
    6,8 g
  • Salt
    0,40 g
  • Energy
    528kcal / 2208 kJ
  • Fat
    28,5 g
    • Saturated Fat
      17 g
  • Carbohydrate
    59,8 g
    • Sugars
      48 g
  • Fibers
    2,8 g
  • Protein
    6,8 g
  • Salt
    0,40 g
Nutrition Information

Nutrition Information

(Nutrition information of 100 g chocolate)
  • Energy
    528kcal / 2208 kJ
  • Fat
    28,5 g
    • Saturated Fat
      17 g
  • Carbohydrate
    59,8 g
    • Sugars
      48 g
  • Fibers
    2,8 g
  • Protein
    6,8 g
  • Salt
    0,40 g
  • Energy
    528kcal / 2208 kJ
  • Fat
    28,5 g
    • Saturated Fat
      17 g
  • Carbohydrate
    59,8 g
    • Sugars
      48 g
  • Fibers
    2,8 g
  • Protein
    6,8 g
  • Salt
    0,40 g

Usage Recommendation

It is used in cakes, pastries, tarts, cupcakes, and cookies. It is not recommended to melt it using a double boiler method. It can be used as a topping to create different visuals and variety in ice cream, milk-based desserts, and cakes. In stiff doughs like cookie dough, add the chocolate last and avoid overmixing after adding the chocolate chips. For batter-like cake mixtures, add the chocolate at the end of the mixing process and gently stir until it is evenly distributed. Do not continue to mix vigorously.

Usage Recommendation

Usage Recommendation

It is used in cakes, pastries, tarts, cupcakes, and cookies. It is not recommended to melt it using a double boiler method. It can be used as a topping to create different visuals and variety in ice cream, milk-based desserts, and cakes. In stiff doughs like cookie dough, add the chocolate last and avoid overmixing after adding the chocolate chips. For batter-like cake mixtures, add the chocolate at the end of the mixing process and gently stir until it is evenly distributed. Do not continue to mix vigorously.