Archer Daniels Midland Company will introduce D11LA, a fat-reduced cocoa powder inspired by a traditional British chocolate flavour, during Gulfood Manufacturing 2014 in Dubai.
The deZaan range has experienced success in the dark chocolate market with the launch of powders such as D11EB and D11SQ. The desired flavour of milk chocolate with a hint of caramel derived from crumb has led deZaan researchers to develop D11LA, a unique cocoa powder that combines with caramelised milk to produce a rich and creamy British milk chocolate taste.
Traditionally, British chocolate is made with crumb, a compound ingredient comprising sugar, milk and cocoa mass, and used for creating milk chocolate. During processing, cocoa mass delivers a unique flavour that’s typically unattainable in compound coatings (as cocoa mass is generally incompatible with vegetable fat). Consequently, deZaan technologists have created D11LA, a fat-reduced cocoa powder that displays bold flavour in compound coatings.
“D11LA allows signature British flavour to be captured in compound coating formulations including chocolate bars, biscuits, wafers, baked goods and more,” said product service and development manager Krista Evers. “It provides users with the ultimate milk chocolate taste and versatility in a broad range of applications due to its appealing light brown colour.”
Compound coatings suit diverse applications and require non-tempering fats and non-polymorph stable crystal forms, making them an ideal choice for warmer climates, particularly in emerging markets.
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