Functionalities
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Knowing the important key aspects of different applications shows that we are a knowledgeable and trustworthy partner.
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Bake stable
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To bake or not to bake...
You don't want to worry about questions like: Will it burn? Will it
flow out of my product? Will it maintain its shape, nice taste and
texture? Together we will find a solution.
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Decorating
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Ready-to-use decorations allow you to work fast and efficiently.
However you also have the option to let your imagination run free
and use all your decorating skills with our chocolate ingredients.
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Dipping
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Efficiency is key!
You need a crispy, yet resistant coating on the ice stick with a
short drying time.But you can also dip other products, like e.g.
cookies, fruit pieces... Apart from the excellent taste combination
possibilities this will provide your products with an artisanal
look.
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Enrobing
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Developing a tasty center and choosing the perfect combination with a coating is your craftmanship.
The perfectly adapted fluidity of our products will give you a nice, fine, crispy coating around your center or filling.
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Extruding
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Only some products are really suited for extruding. Indeed this
application demands very specific characteristics regarding
texture, fluidity (sometimes in combination with the exterior part
of your end product), hardness, fineness, etc...
This you can only discuss with specialists who want to share their
experience and know-how.
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Flavouring
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Choosing the right ingredients and combinations is an art.
Your doughs, creams, mousses... deserve a pronounced chocolate taste.
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Inclusions
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If you want to widen your range of products, what's easier than adding chocolate chips or chunks with different tastes, colours, shapes and sizes?
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Injecting
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To create a new dimension in your product why not think of
adding an extra texture by injecting a chocolate or nut based
filling?
Before or after baking, it is important that the filling will
resist mechanical stress.
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Moulding
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An evenly distributed layer, a perfect gloss and good shrinkage is what you're looking for when moulding chocolates or hollow figures.
For filled chocolates you need the guarantee of a good balance between filling and shell.
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Spraying
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Creativity and technology make it possible to apply chocolate or
compound coatings on almost any food product.
A liquid coating with a quick drying time, and if necessary the
required barrier characteristics, is of key importance to your
process.
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