Couverture · Technical sheet

Pure chocolates Couverture for the food industry

Dark (52%, 60% and 70% cocoa), milk and white couvertures with technical data on viscosity, yield value and tempering curves for optimal performance in enrobing, moulding and decoration.

Dark Milk White Sugar-free

Technical data

Couvertures ready for enrobing, moulding and decoration, in formats from 5 kg boxes up to 24,000 kg tankers.

Product Min. cocoa % Fat % Viscosity Yield value Fluidity Moulding Decoration Thick enrobing Thin enrobing
Dark chocolate couverture 52%52%34% ±21500–2000 mPa·s≤12 PA★★★★
Dark chocolate couverture 60%60%38% ±21000–1400 mPa·s≤10 PA★★★—
Dark chocolate couverture 70%70%38% ±2800–1200 mPa·s≤8 PA★★★★
Trapa extra milk couverture34%35% ±2800–1300 mPa·s≤6 PA★★★★
Trapa extra white couverture30%34% ±21400–1800 mPa·s≤10 PA★★★★
Sugar-free white couverture 25 kg29%36% ±2<2000 mPa·s≤8 PA★★★—
Trapa sugar-free milk couverture 25 kg34%35% ±2700–1200 mPa·s≤6 PA★★★★
Sugar-free dark chocolate couverture 52%52%34% ±21500–2000 mPa·s≤11 PA★★★—
Trapa sugar-free dark couverture 60%60%38% ±2700–1400 mPa·s≤11 PA★★★★

Available formats

  • Tanker 24,000 kg
  • Box 5 kg
  • Box 10 kg (currently in development)
  • Box 25 kg
  • Bag 10 kg
  • Sabo 25 kg

Tempering curves

Dark chocolate
Melt (40–45 ºC) Working T (31.5–32 ºC) Cooling (30.5–31 ºC)
Milk chocolate
Melt (40–45 ºC) Working T (30.5–31 ºC) Cooling (29.5–30 ºC)
White chocolate
Melt (40–42 ºC) Working T (30.5–31 ºC) Cooling (29–29.5 ºC)

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