{"id":7893,"date":"2025-12-09T08:21:31","date_gmt":"2025-12-09T08:21:31","guid":{"rendered":"https:\/\/santralgida.com\/urun\/pul-cikolata-callebaut-811-numara\/"},"modified":"2026-09-21T07:48:07","modified_gmt":"2026-09-21T07:48:07","slug":"chocolate-chips-callebaut-no-811","status":"publish","type":"product","link":"https:\/\/santralgida.com\/en\/urun\/chocolate-chips-callebaut-no-811\/","title":{"rendered":"Flake Chocolate Callebaut Number 811"},"content":{"rendered":"

What is the wholesale price of Callebaut 811?<\/h2>\n

Callebaut 811 is sold on a quote basis; special prices are offered for corporate purchases based on quantity. Please request a quote<\/a> for current pricing\u2014since prices in the chocolate category fluctuate based on the cocoa market, we do not publish a fixed price list. Next-day delivery is available throughout Istanbul to hotels, restaurants, pastry shops, and bakeries. <\/p>\n

What kind of chocolate is 811, and why is it so popular?<\/h2>\n

811 is<\/strong> Callebaut\u2019s signature dark chocolate recipe<\/strong> \u2014a dark chocolate that, in the manufacturer\u2019s own words, \u201cworks for everything.\u201d Manufacturer\u2019s specifications: min. 54.5% dry cocoa solids<\/strong>, 36.6% fat<\/strong>, fluidity 3\/5 (medium)<\/strong>. This composition makes it suitable for both coating and molding, as well as for adding flavor to mousses, ice cream, and beverages. <\/p>\n

In professional kitchens in Turkey, when people say “Callebaut bitter,” this is essentially the recipe they mean. For a milder, milkier profile, 823 milk chocolate<\/a> is used, and for the white version, W2 ivory<\/a> is used. <\/p>\n

What is each recipe in the Callebaut line used for?<\/h2>\n

In Callebaut\u2019s professional line, the recipe number is not a marketing code\u2014 it is the recipe itself<\/strong>. All of the figures below are the minimum values published by the manufacturer on its own product pages. <\/p>\n\n\n\n\n\n\n\n\n
Recipe<\/th>\nType<\/th>\nCocoa powder<\/th>\nMilk solids<\/th>\nOil<\/th>\nFluidity<\/th>\n<\/tr>\n<\/thead>\n
811<\/strong><\/td>\nBitter<\/td>\nat least 54.5%<\/td>\n\u2014<\/td>\n%36,6<\/td>\n3\/5 (average)<\/td>\n<\/tr>\n
823<\/strong><\/td>\nMilky<\/td>\nat least 33.6%<\/td>\nat least 20.8%<\/td>\n%36,2<\/td>\n3\/5 (average)<\/td>\n<\/tr>\n
W2<\/strong><\/td>\nWhite<\/td>\nat least 28%<\/td>\nat least 22%<\/td>\n%35,8<\/td>\n3\/5 (average)<\/td>\n<\/tr>\n
RB1<\/strong><\/td>\nRuby<\/td>\nat least 47.3%<\/td>\n26.3%<\/td>\n%35,9<\/td>\nmiddle<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

All four fall into the medium-flow category<\/strong>; in other words, they are multipurpose formulations that can be used for coating, molding, decoration, and flavoring. Formulations with higher flow are intended for thin coatings, while those with lower flow are intended for filled molding applications. <\/p>\n

Why is the callet form preferred?<\/h2>\n

Unlike block couverture, the tablet form is ready to be weighed and melted<\/strong>. No cutting equipment or time is required; since the piece size is consistent every time, the melting mass heats evenly, reducing the risk of burning. It is also used directly in tempering via the seeding method\u2014whereas block chocolate must first be grated. <\/p>\n

For bakeries that process several kilograms of chocolate daily, large packages make sense, while for cafes that use a few hundred grams daily, 400-gram packages<\/a> are the logical choice; since opened packages absorb moisture and cause the chocolate to clump into flakes, buying larger packages than needed does not save money but instead leads to waste.<\/p>\n

Tempering: Callebaut’s Own Method<\/h2>\n

Callebaut describes the tempering<\/strong> method for chocolate chips (callets): melt the chocolate at 45 \u00b0C<\/strong>, then add 5% of the chocolate chips<\/strong> at room temperature (15\u201320 \u00b0C) and stir. The working temperature is \u00b131 \u00b0C<\/strong> for dark chocolate and \u00b129 \u00b0C<\/strong> for milk and white chocolate. <\/p>\n

The advantage of this method is that it skips the intermediate cooling step\u2014you reach the working temperature directly without preheating on the marble. The manufacturer provides detailed crystallization curves on the packaging; since there may be variations from batch to batch , follow the instructions on the packaging<\/strong>. <\/p>\n

Storage and Usage Notes<\/h2>\n

Couverture chocolate should be stored in a cool, dry, and odor-free<\/strong> environment. Chocolate absorbs odors from its surroundings; it should not be stored on the same shelf as spices, detergents, or strongly scented products. Temperature fluctuations can cause a white bloom of fat or sugar to form on the surface\u2014this is not a sign of spoilage, but it diminishes the chocolate\u2019s shine and cracking sound, rendering it unsuitable for decorative purposes. <\/p>\n

Shelf life and recommended storage temperature vary depending on the product and packaging; follow the values stated by the manufacturer on the packaging<\/strong>. Keep the opening of the opened box closed; exposure to moisture can cause the granules to clump. <\/p>\n

Wholesale Orders and Delivery<\/h2>\n

Santral G\u0131da has been making deliveries to<\/strong> Istanbul\u2019s 39 districts six days a week<\/strong> using its own vehicles since 1995. We provide corporate supplies to hotels, restaurants, cafes, pastry shops, and bakeries; we do not sell to the general public. Your order is prepared based on a quote, and custom pricing is applied depending on the quantity. <\/p>\n

To view our entire selection of chocolate and couverture products at once, visit our Bakery & Pastry category<\/a> or the Callebaut brand page<\/a>. Contact us<\/a> for a quote. <\/p>\n","protected":false},"excerpt":{"rendered":"

Callebaut brand Flake Chocolate No. 811. High cocoa content, ideal for bakeries. Distribution to the European and Anatolian sides of Istanbul. <\/p>\n","protected":false},"featured_media":7894,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[116],"product_cat":[61],"product_tag":[],"class_list":["post-7893","product","type-product","status-publish","has-post-thumbnail","product_brand-callebaut","product_cat-bakery-pastry","first","instock","taxable","shipping-taxable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/product\/7893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/comments?post=7893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/media\/7894"}],"wp:attachment":[{"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/media?parent=7893"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/product_brand?post=7893"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/product_cat?post=7893"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/product_tag?post=7893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}