Golnan White Carat Coverlux Compound Chocolate Block

White compound incorporates significant dairy solids and refined sugars without the protective non-fat cocoa solids found in dark variants. Exceeding 45°C to 50°C rapidly scorches milk proteins and caramelizes sugars, precipitating irreversible protein denaturation and curdling the melt into an unworkable lump.

Exclusively fat-dispersible, oil-soluble (liposoluble) liquid colors or micro-milled specialized chocolate color powders should be employed. Water-based liquid or gel colors must never be introduced; any stray water content will immediately seize the chocolate into a coarse paste.

White compound is susceptible to photo-oxidation and thermal browning. To preserve its pristine ivory cast, store inventory shielded from fluorescent and UV light at 16°C to 20°C. During application, avoid holding melted chocolate above 40°C for extended durations to prevent lipid oxidation and Maillard-type yellowing.

Formulated with approximately 14% to 16% select dairy solids and a total fat parameter of 33% to 35%, this matrix delivers balanced melt kinetics. The optimized ratio between CBS vegetable fats and milk solids ensures zero waxy cling on the palate with a clean, milky finish.

Thanks to superior emulsifying performance, White Coverlux blends smoothly with warm whipping creams or acidic fruit purées (raspberry, passion fruit). It creates elastic, high-gloss ganaches and mirror glazes that remain structurally stable between cake layers without weeping.

Dairy fats within white chocolate aggressively absorb environmental volatile aromas. Consequently, each of the four 2.5 kg slabs is hermetically encased inside heavy-gauge co-extruded barrier wraps, and master cartons are taped and sealed to prevent warehouse odor contamination.

Wholesale procurement commences at 10 master cases (100 kg net). Palletized bulk shipments tier 64 cases (640 kg net total) on 100x120cm pallets dispatched via Golnan's distribution network. In warm weather, delivery operates via climate-controlled reefers maintained strictly below 20°C.