A fantastic pistachio flavoured compound coating made with real pistachios. This versatile coating offers an authentic nutty flavour with a subtle green hue, perfect drizzled over a croissant or traybake! As this is a compound rather than a couverture, there is also the added benefit of not needing to temper! Simply melt until fluid, then apply to your product.

Applications 

Bakery & Patisserie 

• Enrobe or dip your baked goods – Once you’ve melted the coating, you can dip or enrobe your baked goods - from doughnuts to cookies. Once set, they’re ready for sale!
• Layer on a traybake – Finish your rocky road with a drizzle and ripple or top your traybake with a layer of pistachio coating.
• Decorate pastries and desserts - Drizzle over pain au chocolat, croissants and cheesecake for a delicious nutty flavour in every bite. 
• Flavour your baked goods - Melt and add into your mixture for a delicious pistachio flavour and pale green colour.

How to Use Flavoured Compound Coating

Working Temperature

The optimal temperature for this product is 48-50°C. It is important not to heat the product above 55°C to avoid burning the compound.

Fluidity

For increased fluidity, the compound may be tempered by adding fully hydrogenated lauric palm oil at a concentration of 3-10% during melting. For most applications a concentration of 7% is recommended.

Shell Thickness

For a thinner layer of compound on a dipped or enrobed product, an emulsifier such as polyglycerol polyricinoleate (PGPR) E476 may be added to the product during melting.

Storage

Once opened please store in an air-tight container.

Troubleshooting

• Compound coating has streaks on the surface – When used in any applications where visible, the product should be immediately put in the fridge, as the compound coating needs to be shock cooled.

About Keylink Essentials

Specialising in versatile products that are easy to work with, the Keylink Essentials range represents quality, excellent value sweet ingredients for bakers, chefs and all who work in the world of chocolate.