Notice: See the information provided
below to avoid any confusion between Rainbow Coatings (Confectionary chocolate)
and true Chocolate. According to F.D.A. specifications, Chocolate
must contain Chocolate Liquor and Cocoa Butter.
Merckens Rainbow and Chocolate coatings
should be stored at temperatures 65° - 70°F and relative humidity
50%.
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MERCKENS RAINBOW COATING INGREDIENTS
PLEASE NOTE: Apparently Merkens
has changed this ingredient from:
Fractionated Palm Kernel Oil
to
partially hydrogenated palm kernel
and cottonseed oils (as listed below)
MERCKENS RAINBOW WHITE (soft
white color) (Vanilla)
Ingredients: Sugar, Fractionated
Palm Kernel Oil, Non-Fat Dry Milk, Dry Whole Milk, Glycerly-Lacto Esters
of Fatty Acids, Lecithin (an emulsifier), Salt and Vanillin (and artificial
flavor).
MERCKENS RAINBOW COCOA
LITE
Ingredients: Sugar, Fractionated
Palm Kernel Oil, Non FatDry Milk, Cocoa, Dry Whole Milk, Glycerly-Lacto
Esters of Fatty Acids, Lecithin (an emulsifier) and Salt
MERCKENS RAINBOW COCOA DARK
Ingredients: Sugar, Fractionated
Palm Kernel OiL Cocoa, Non-FatDry Milk, Dry Whole Milk, Glyceryl-Lacto
Esters of Fatty Acids, Lecithin (an emulsifier), and Salt
MERCKENS RAINBOW Dark GREEN,
Lite GREEN, ORANGE, PEACH &YELLOW
Ingredients: Sugar, Fractionated
Palm Kernel Oil, Non-Fat Dry Milk, Dry Whole Milk, Glycerly-Lacto Esters
of Fatty Acids, Lecithin (an emulsifier), Salt, Vanillin (an artificial
flavor) and Artificial Color(includes FD&C Yellow No. 5 (Tartrazine).
MERCKENS RAINBOW PINK, BLUE,
ORCHID & RED
Ingredients: Sugar, Fractionated
Palm Kernel Oil, Non Fat Dry Milk, Dry Whole Milk,Glycerly-Lacto Esters
of Fatty Acids, Lecithin (an emulsifier), Salt, Vanillin (an artificial
flavor) and Artificial Color.
MERCKENS RAINBOW BUTTERSCOTCH
Ingredients: Sugar, Fractionated
Palm Kernel Oil, Non-Fat Dry Milk, Dry Whole Milk, Glycerly-Lacto Esters
of Fatty Acids, Lecithin (an emulsifier), Artificial Butterscotch Flavor,
Salt and Artificial Color (includes FD&C Yellow No. 5 (Tartrazine).
MERCKENS RAINBOW PEANUT BUTTER:
Ingredients: Sugar, Fractionated Palm Kernel OiL Non-Fat Dry Milk, Peanuts,
Dry Whole Milk, Cocoa, Glycerly-Lacto Esters of Fatty Acids, Lecithin (an
emulsifier), Salt, Natural and Artificial Flavor.
WORKING WITH MERCKENS RAINBOW COATINGS
Molding
Melt coating (using a microwave
in short bursts or double boiler) to a max temp of 115°F. (stirring)
Allow to slightly cool to 95°F, scoop spoon or pour melted candy
into mold cavity (tap back of mold lightly to remove air bubbles). Cool
in fridge or room at 47° to 67°F.
Note: Nut meats or other moisture
bearing ingredients may change the flavor of Vegetable fat products.
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MERCKENS CHOCOLATE BUTTON COATINGS
Rich chocolates must be tempered
to obtain the gloss and uniform stability associated with a fine Chocolate
product. Merckens has Dark and Milk Chocolate available in both "slabs"
and the "button" shapes.
MERCKENS CHOCOLATE INGREDIENTS
YUCATAN "DARK" CHOCOLATE
Chocolate Liquor, Sugar, Cocoa Butter,
Lecithin (an emulsifier) and Vanillin (and artificial flavoring).
MARQUIS "MILK" CHOCOLATE
Sugar, Cocoa Butter, Whole Milk
Solids, Chocolate Liquor, Lecithin (an emulsifier) and Vanillin (and aritificial
flavor).