INGREDIENTS, EQUIPMENT AND SUPPLIES The Manufacturing Confectioner • April 2011 97 INGREDIENTS, EQUIPMENT AND SUPPLIES Cargill Cocoa & Chocolate Cargill Cocoa & Chocolate has developed a new product innovation in cocoa powder that greatly improves wetta- bility and dispersability in cold-drink-mix applications. Cocoa powder will now disappear twice as quickly below the surface of the cold liquid (wettability) and will disperse evenly throughout the liquid (dispersability). This per- formance will be maintained throughout the product’s shelf life. This development also opens up the possibility of vary- ing the balance of sugar and cocoa in recipes as it allows for lower amounts of sugar to be used, thus enabling produc- ers to offer a broader variety of options, such as a lower- calorie drink, or one with a stronger chocolate taste. The first Gerkens cocoa powders featuring this new technology will be launched in 2012. Tel: +1 (717) 626 1131 www.cargill.com ADM Cocoa ADM Cocoa has launched deZaan Chocolate Microflakes, a new chocolate ingredient in dispersible powder form. The product addresses the technical chal- lenges of using melted chocolate in dairy products, bever- ages and confectionery by combining the best qualities of cocoa powder and chocolate in one solution. Its applications include use in dairy desserts such as chilled mousse and artisanal ice creams, ganaches, truffles and other high-quality confectioner chocolates. In ice creams and desserts the microflakes can be dissolved directly into milk or cream without melting. Advantages for artisan confectioners include easier handling and high- er output because products cool and set faster. Tel: +1 (414) 358 5700 www.adm.com Valrhona Inc. Caramélia is a new chocolate ingre- dient for pastry chefs and choco- latiers that combines real (dairy) caramel and silky milk chocolate. The chocolate has a clear cocoa note with vibrant hints of caramel, and is particularly well suited for mould- ing. Other applications include coating, sauce, mousse, cremeux, glaze, decors, ice cream, sorbet and chocolate candy filling. Caramélia’s composition is 34 percent cocoa minimum, 34.5 percent sugar, 20 percent whole milk and 38 percent fat. It is available in 3 kg packages and has a shelf life of 12 months from date of production. Tel: +1 (718) 522 7001 www.valrhona-chocolate.com Production Techniques Ltd. (PTL) The WD series of cooling tunnels offers a completely washdown cooling tunnel. The new design focuses on eliminating areas where allergens can grow. All parts of the cooling tunnel, including ducting, evaporator sections, beds, belts and drives, can be fully washed. Cooling efficiency is improved to ensure controllability, optimum cooling and maximum production. These cool- ing tunnels are designed for cereal/granola/confectionery bar masses and chocolate coatings. The WD series of bar lines has been developed to meet strict hygiene, cleaning and sanitation requirements, while ensuring product accuracy and consistency. The latest standards are applied throughout, from forming through slab cooling, cutting, chocolate coating and cooling. Changeovers are fast and simple. Tel: +64 (9) 274 3514 www.ptl.co.nz Pack Expo September 26 –28, 2011 Las Vegas Convention Center, Las Vegas, Nevada USA Tel: +1 (703) 243 8555 Fax: +1 (703) 243 8556 www.packexpo.com [email protected] Packaging Machinery Manufacturers Institute IFT Food Expo Institute of Food Technologists June 11 –14, 2011 New Orleans Morial Convention Center, New Orleans, Louisiana USA Tel: +1 (312) 782 8424 www.ift.org Fax: +1 (312) 7821 8348
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INGREDIENTS, EQUIPMENT AND SUPPLIES
The Manufacturing Confectioner • April 2011 97
INGREDIENTS, EQUIPMENT AND SUPPLIES
Cargill Cocoa & ChocolateCargill Cocoa & Chocolate has developed a new productinnovation in cocoa powder that greatly improves wetta-bility and dispersability in cold-drink-mix applications.Cocoa powder will now disappear twice as quickly belowthe surface of the cold liquid (wettability) and will disperseevenly throughout the liquid (dispersability). This per-formance will be maintained throughout the product’sshelf life.
This development also opens up the possibility of vary-ing the balance of sugar and cocoa in recipes as it allows forlower amounts of sugar to be used, thus enabling produc-ers to offer a broader variety of options, such as a lower-calorie drink, or one with a stronger chocolate taste.
The first Gerkens cocoa powders featuring this newtechnology will be launched in 2012.Tel: +1 (717) 626 1131 www.cargill.com
ADM CocoaADM Cocoa has launched deZaan ChocolateMicroflakes, a new chocolate ingredient in dispersiblepowder form. The product addresses the technical chal-lenges of using melted chocolate in dairy products, bever-ages and confectionery by combining the best qualities ofcocoa powder and chocolate in one solution.
Its applications include use in dairy desserts such aschilled mousse and artisanal ice creams, ganaches, trufflesand other high-quality confectioner chocolates. In icecreams and desserts the microflakes can be dissolveddirectly into milk or cream without melting. Advantagesfor artisan confectioners include easier handling and high-er output because products cool and set faster.Tel: +1 (414) 358 5700 www.adm.com
Valrhona Inc.Caramélia is a new chocolate ingre-dient for pastry chefs and choco-latiers that combines real (dairy)caramel and silky milk chocolate.The chocolate has a clear cocoa notewith vibrant hints of caramel, and isparticularly well suited for mould-ing. Other applications includecoating, sauce, mousse, cremeux,glaze, decors, ice cream, sorbet andchocolate candy filling.
Caramélia’s composition is34 percent cocoa minimum,34.5 percent sugar, 20 percent whole milk and 38 percentfat. It is available in 3 kg packages and has a shelf life of12 months from date of production.Tel: +1 (718) 522 7001 www.valrhona-chocolate.com
Production Techniques Ltd. (PTL)The WD series of cooling tunnels offers a completelywashdown cooling tunnel. The new design focuses oneliminating areas where allergens can grow. All parts of thecooling tunnel, including ducting, evaporator sections,beds, belts and drives, can be fully washed.
Cooling efficiency is improved to ensure controllability,optimum cooling and maximum production. These cool-ing tunnels are designed for cereal/granola/confectionerybar masses and chocolate coatings.
The WD series of bar lines has been developed to meetstrict hygiene, cleaning and sanitation requirements, whileensuring product accuracy and consistency. The lateststandards are applied throughout, from forming throughslab cooling, cutting, chocolate coating and cooling.Changeovers are fast and simple.Tel: +64 (9) 274 3514 www.ptl.co.nz
Pack ExpoSeptember 26 –28, 2011
Las Vegas Convention Center, Las Vegas, Nevada USATel: +1 (703) 243 8555 Fax: +1 (703) 243 8556www.packexpo.com [email protected]
Packaging Machinery Manufacturers Institute
IFT Food ExpoInstitute of Food Technologists
June 11 –14, 2011
New Orleans Morial Convention Center,New Orleans, Louisiana USA
Tel: +1 (312) 782 8424 www.ift.org Fax: +1 (312) 7821 8348
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