Baking&Snack - November 2016 - 66

CHOCOLATE

"What matters most in
the chocolate industry
is not the delight of
the consumer but the
dignity of the farmer."
Michael Hastings, KPMG

Chocolate ingredients can walk
the fine line between indulgent
and healthy, and nutritionally
enhanced chocolate ingredients
can take that a step further.

more of the ingredients consumers demand, such as
protein or fiber," said Jeff Billig, Delavau's vice-president
and general manager. "The technology also delivers this
result without adding cost, providing formulators and
marketers with a lot of flexibility to improve claims in
bars and snacks while maintaining calcium levels in a
cost-effective manner."
Barry Callebaut offers protein-fortified compound
coatings that can be used to enrobe bar-type products or applied to other baked goods as a drizzle.
Containing 20% whey protein, the coatings offer bakers another way to boost protein content. There's also a
high-fiber coating.
With increasing demand for chocolate products in
warmer climates, Barry Callebaut recently launched
chocolate and compound solutions with a higher thermo-tolerance. The new recipes have a melting point
that is up to 37°C (98.6°F), which is about 2 to 3 degrees
higher than normal. It still looks, tastes and melts like
chocolate, according to the company.
"We did not invent a new chocolate," said Elien

Delavau

66 Baking & Snack November 2016 / www.bakingandsnack.com

Van Steen, project lead. "We developed a toolbox to
make a chocolate recipe more thermo-tolerant. Our
customers can use these tools to make their chocolate
or compound recipes less sensitive to deformation or
decrease the chance of products sticking to packaging.
This will greatly benefit products displayed in stores in
warmer climates."
The company also recently patented a process to
manufacture milk chocolate with only 25% fat by
weight, compared to normal levels of 36%. The process
refines fat-coated particles before the traditional conching step. Barry Callebaut can apply this newly developed processing technique to products used in enrobing bars and biscuits.
"Some consumers are looking for ways to reduce their
calorie intake. Finding their favorite indulgence with
fewer calories is high on the wish list," said Marijke De
Brouwer, program manager authenticity and permissibility, Barry Callebaut. "Reducing the fat content has a
bigger impact on calories than reducing sugar. Calorie
reduction is an even bigger challenge in chocolate because both fat and sugar reduction is needed. It is all
about finding the right balance."
Balancing nutrition, indulgence, sustainability and
fun is the path chocolate treads as an ingredient. And
with sustainable supply, innovative ingredients and nutritional fortification, bakers can expect to find chocolate and its various forms with a little something extra.

Find resources for chocolate by visiting
www.esourcebaking.com. Browse by category under
Ingredients, and click on Characterizing for listings.

http://www.esourcebaking.com http://www.bakingandsnack.com

Baking&Snack - November 2016

Table of Contents for the Digital Edition of Baking&Snack - November 2016