END PRODUCTS and APPLICATIONS
Milk chocolate and white chocolate
(bars and coating chocolates)
Confectionery products:
fillings, caramels...
Spreads
Compounds
RESOURCES SUITED TO THE DEVELOPMENT OF YOUR PROJECTS
Our pilot plant, fully equipped to produce chocolates and confectionery products, tests and guarantees the functional properties of our ingredients in your end products.
Our pilot plant is at your disposal to test the behaviour of Prochoc ingredients in your recipes and in accordance with your production specifications.
.
| Functional dairy ingredients for: CHOCOLATE AND CONFECTIONERY Prochoc milk ingredients are suited to the manufacture of chocolates and confectionery products. They enable to influence the taste, the texture and the colour of the finished product and to control production costs.
The Prochoc range is composed of Spray or Roller dried fat milk powders, Spray or Roller dried Dairy based preparations, Spray dried low fat milk preparations, ingredients adapted to compounds and cocoa preparations (mix of cocoa masse and milk).
Prochoc ingredients present many advantages such as: • Flow properties control  The free fat in milk powders has a large positive influence on the flow properties of chocolate for moulding or coating, additionally it has an anti-blooming effect. INGREDIA guarantees the free fat content of both the Prochoc S range (Spray Dried Milk Powders) or the Prochoc R range (Roller Dried Milk Powders). The free fat content can be adapted to the specific requirements of your chocolate process or recipes.• Taste control  Milk ingredients contribute to the chocolate sensory properties. Prochoc ingredients can help you to develop specific taste such as milky, creamy, caramel or malty in your chocolate.INGREDIA guarantees the sensory regularity of all the Prochoc milk ingredients. • Cost control In accordance with legislation, Prochoc ingredients can significantly reduce recipe and production costs while maintaining the quality of the finished products. Prochoc ingredients are adaptable to your recipe and process requirements.
|
||||||
