Norevo’s novel glazing agent cuts down costs while streamlining chocolate production

27 Mar 2023 --- With a chocolate glazing agent that promises stable gloss results, low dosage requirement and fast drying time for soft chocolate and compound surfaces, Norevo’s Quick Gloss DF is designed to raise production efficiencies, resulting in higher productivity and thus profitability.

The glazing is suitable for use in soft chocolate and compound surfaces, making it a versatile solution for a wide range of products. Norevo underscores that it is “declaration-friendly,” allowing it to meet the growing demand for clean-label and natural ingredient products.

“Gloss enhances the attractiveness of the finished chocolate product to appeal to consumers before purchase or consumption. While chocolate bars or chocolate-enrobed items shine from the pure chocolate cover itself, pan-coated items are exposed to a lot of friction and physical stress during pan-coating production,” a Norevo spokesperson tells FoodIngredientsFirst.

Glossing is important as “pan-coated chocolate items are dull and sometimes a bit dusty right after the engrossing steps and require a separate gloss coating step at the very end of the process,” the spokesperson continues.

Efficient solution
Norevo’s polishing solutions are highly efficient at low usage levels, according to the business. Typically, 1-2 applications of 3-6 ml/kg of solution create a perfect gloss in a short processing time. 

“The dosage per kilo, however, always depends on the customer’s production setup, air control (speed, temperature, relative humidity) and coated product size and shape. In general, Quick Gloss DF can be used on all types of chocolate surfaces,” explains the spokesperson. 

According to the business, this product development focused on compound-coated items for manufacturers in subtropical or tropical markets where extreme climatic conditions such as warm temperatures and high humidity levels pose specific challenges to the production process and operators. 

“The ingredient composition of Quick Gloss DF allows for a universal application on chocolate and compound surfaces with a similarly brilliant result,” the spokesperson highlights.

The ingredient composition of Quick Gloss DF allows for a universal application on chocolate and compound surfaces.Chocolate “game-changer”
The product can also be used on cocoa-butter free fat-compound coated products.

“This product is the result of years of research and development and we are confident that it will be a game-changer for chocolate producers,” says Thomas Marten-Oltrogge, division manager of confectionery performers at Norevo.

“With its reliable gloss results, low dosage, fast drying time and declaration-friendly formulation, Quick Gloss DF is the perfect solution for anyone looking to improve the quality of their chocolate products,” he continues.

However, the company unveils that one drawback of the product is that it “performs best in higher-moisture environments and will require higher dosage levels in very dry production conditions.”

Chocolate developments
As Easter approaches, chocolate manufacturers are preparing for this year’s festivity-related sales bumps. 

The rising cost of living is proving that consumers are spending less on premium brands and purchasing fewer items. However, small and affordable treats such as candy, confectionery and chocolate bars do well in times of economic uncertainty, as consumers seek a little “pick me up.”

This month the Almond Board of California highlighted that indulgence and health are two priorities consumers report seeking in chocolate confectionery. Nuts and specifically almonds, can provide even more snacking relevancy for chocolate, according to the organization. 

Meanwhile, research unveiled that commonly used means of processing cocoa beans, such as fermentation and roasting, do not reduce the health benefits of chocolate, according to a team of researchers at Pennsylvania State University, US. This reaffirms previous studies on cocoa health and eliminates worries that processing could revoke its superfood status.

By Marc Cervera