The Choc-a-like product portfolio offers different flavours of smart compound solutions that combine the sensation of delicious chocolate taste, easy workability and perfect food appeal.
The extended technical flexibility of Choc-a-like products allows chocolate professionals to put their creative ideas into practice while increasing workability and minimising production costs.
Rapid cooling is possible, as Choc-a-like compounds only require basic cooling methods. In most cases, simply shock cooling is required. Excellent shrinking properties ensure easy unmoulding and guarantee an appealing, deep gloss. Low melting points between 40-50°C allow for rapid processing. On top, shelf life can also be increased as Choc-a-like compounds are less sensitive to fat bloom.
“Choc-a-like compound products give our customers a significant competitive edge thanks to a broad array of technical possibilities and flexibility,” said marketing director Sofie De Lathouwer. “This way, Barry Callebaut continues to be a partner in chocolate solutions for food professionals.”
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