Barry Callebaut Extends Range of Compounds
13 Jun 2014 --- Barry Callebaut – the world’s leading manufacturer of high-quality chocolate and cocoa products – presents Choc-a-like, its extended range of compounds for professional bakers, ice cream manufacturers and chocolatiers.
The Choc-a-like product portfolio offers different flavors 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 minimizing production costs.
Talking to FoodIngredientsFirst, a spokesperson for the company said: “Choc-a-like compounds are not chocolate, as described in the European Chocolate legislation. Therefore, Choc-a-like compounds contain other vegetable fats than cocoa butter, which allows them also to have other physical properties than chocolate.”
The spokesperson explained that Choc-a-like compounds can be used by manufacturers who make products for all types of segments: confectionery, bakery, biscuits, ice creams, cereals and more. “In the confectionery segment, we have dedicated references that are suitable for moulding.”
Barry Callebaut’s Choc-a-like product range allows food processing professionals to go beyond the technical limits of regular chocolate while retaining an authentic chocolate taste, look and feel. In some specific cases, for example the creation of pralines, the making of pastry products or adding coatings to ice cream, working with chocolate can be technically very challenging. Possible issues include fat blooming or very complex processing.
The new Choc-a-like compounds offer the crack and shine of regular chocolate in a wide variety of textures for different mouth feel and taste experiences. 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 unmolding and guarantee an appealing, deep gloss. Low melting points between 40 and 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 coatings also improve chocolate-based ice cream concepts by allowing ultra-thin dipping without edge cracking, flexible enrobing and fine texture spraying. Bakery products like biscuits or pastries are another area where Choc-a-like’s properties excel. Choc-a-like compounds are available in different flavors and colors, ranging from caramel to strawberry as well as from white to dark color, depending on the intended end product.
Sofie De Lathouwer, Marketing Director Western Europe for Barry Callebaut states: “Choc-a-like compound products give our customers a significant competitive edge thanks to a broad array of technical possibilities and flexibility. This way, Barry Callebaut continues to be a partner in chocolate solutions for food professionals.”
