PMP4 is typically a specific formulation or batch code used by the manufacturer, , to denote a particular fat content or viscosity level. PMP4 : Often used for coating and slab production. PMP1/PMP2 : May differ in sweetness levels or cocoa solids. Tips for Working with PMP4
: Designed specifically for commercial use in bakeries and dessert shops.
: Use a double boiler (bain-marie) to prevent scorching.
: Delivers a deep cocoa taste suitable for high-end chocolate creations. Versatility : Used widely for making: Chocolate bars and pralines Cake garnishes and toppings Fillings for pastries and donuts Dipping sauces for fruits and biscuits Comparison with Other Variations
: Follow standard chocolate tempering steps if you need a glossy finish and a "snap" when broken.