ILLEXAO™ BR - AAK

More documents

Recommendations

Info

Confectionery 10
ILLEXAO BR – for significantly increased bloom stability ILLEXAO BR for premium chocolate with soft fillings One of today’s challenges is to produce a chocolate product with a soft and creamy filling and still have excellent storage stability. Significantly increased bloom stability is obtained by using 5-15 % ILLEXAO BR fat in the recipe. This can be achieved without changing neither the process equipment nor process conditions. ILLEXAO BR range ILLEXAO BR 05 for replacement of Cocoa Butter at a level of 5 %. ILLEXAO BR 15 for replacement of Cocoa Butter at higher levels. use ILLEXAO BR in your chocolate and obtain the following advantages: The bloom stability will increase significantly (2-4 times). Possibility to use soft fillings and still obtain an excellent shelf life. Fillings containing high amounts of hazelnuts are also possible in a chocolate containing ILLEXAO BR. Figure 1. ILLEXAO BR – significantly increased shelf life Chocolate with ILLEXAO BR has about 2- 4 times longer shelf life than the reference chocolate. Dark chocolate 14 months Cycled 17-27°C Dark chocolate 14 months Added 5% ILLEXAO BR Cycled 17-27°C Figure 2. typical ILLEXAO BR products % SFC IUPAC 2.250(b) 80 70 60 50 40 30 20 10 0 20° 25° 30° ILLEXAO BR 15 ILLEXAO BR 05 Cocoa Butter 35° Temperature (°C) 11 www.aak.com
Page 1 and 2: ILLEXAO No. 1 in Cocoa Butter Equi
Page 3 and 4: Cost efficiency Cocoa ingredients m
Page 5 and 6: ILLEXAO CB - for cost efficient ch
Page 7 and 8: ILLEXAO sC - for full replacement
Page 9: ILLEXAO hs - for improved heat sta
Page 13 and 14: AAK - your partner in creating solu
Page 15 and 16: Always at the cutting edge of devel

ILLEXAO™ BR - AAK

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?