Red Velvet Spray – Velly Pro 250 ml | Professional Finish
The Velly Pro red velvet spray is the essential tool to enhance your entremets, yule logs, and frozen desserts. Its formulation based on cocoa butter instantly crystallizes upon contact with cold, creating a fine and elegant sandy texture, characteristic of high-end pastry.
Why choose the Velly Pro Velvet Spray?
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Homogeneous Velvet Finish: Provides a matte finish and a consistent grainy texture that masks small surface imperfections of your mousses.
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Intense Red Pigmentation: A deep and vibrant shade that remains stable even after thawing.
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Professional Efficiency: An optimized 250 ml format allowing coverage of approximately 3 to 4 entremets of 18 cm diameter.
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Versatility: Compatible with all types of frozen bases (mousses, bavarians, ice creams).
Technical Application Guide (Optimal Result)
To avoid clogging and ensure a perfect velvet effect, strictly follow these steps:
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Dessert Preparation: Your creation must be completely frozen (minimum 4 hours at -18°C). The temperature difference is the key to cocoa butter crystallization.
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Spray Preparation: For perfect fluidity, the spray should be at room temperature around 20-25°C. If the cocoa butter inside is too cold, immerse the bottom of the spray in warm water (max 30°C) for a few minutes.
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Application: Shake vigorously. Spray from a distance of 25-30 cm using regular circular motions. Apply in very thin successive layers.
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After Use: Purge the nozzle by turning the spray upside down and spraying briefly to prevent cocoa butter from solidifying in the nozzle.
Features and Safety
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Composition: Cocoa butter, Propellant gases (E943a, E943b, E944), Colorant (E129).
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Regulations: Product reserved for professional use. Complies with aerosol safety standards.
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Precautions: Pressurized container. Keep away from heat and flames. Do not expose to temperatures above 50°C.
