Chocolate and cocoa

From the close collaboration between the Research and Development Laboratory and the team of technical consultants of Icam Linea Professional, the multiple varieties of couvertures reserved to a professional use were born. A rich selection of dark, milk and white couvertures, easy to process, with calibrated percentages of cocoa, cocoa butter and milk, in order to meet the different needs of use. The recipe of each couverture is specific for a technical performance and an intensity of taste, in order to offer excellent results in the world of chocolate, pastry and ice cream.

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