Chocolate & Confictionery

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IMAGE 1- Compounds chocolate Cocoa butter is widely regarded as an essential ingredient in chocolate production. But the fact is that cocoa butter is not always the best choice. At AAK, we are experts in developing natural, efficient alternatives to cocoa butter that both make life on your processing line a whole lot easier and that provide you with the desired chocolate. Chocolates for your needs and market Our vegetable fat solutions for chocolate and confectionery are designed to supplement, or even completely replace, the cocoa butter in your recipes. This means that you can tailor your chocolates according to your needs and market. Using one of our solutions, you can give molded chocolates, coatings and confectionery fillings the right taste, mouthfeel, and meltdown properties. / IMAGE 2- Fillings Confectionery Do you want a healthy image, while making tasty fillings? We can help you meet today’s and tomorrow’s challenges when developing and producing delicious confectioneries for all senses. We follow trends around the world, and are always ready to take on challenges. That’s how we meet new needs—just as they arise. Giving indulgent confectionery a healthier image, for example, is no longer a paradox with our non-trans, non-hydrogenated, and low saturated fat solutions. You can even reduce overall fat content and meet consumer demand for filled treats that are lower in calories. New opportunities Our focus on giving consumers an exciting tasting experience has created opportunities to add all kinds of innovative ingredients. Fillings containing crunch, fruit chunks, hot chili, or liqueurs are designed to give your products a long, bloom-resistant shelf life.