The importance of expanded rheology information and emulsifier functionality in chocolate production
Palsgaard
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Technical / white paper
The importance of expanded rheology information and emulsifier functionality in chocolate production - Palsgaard
23-Jan-2012 -
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.
Technical / white paper
Freshen your soft candy with sucrose esters of fatty acids. - Sisterna
07-Nov-2011 -
Toffee, fudge and fondant tend to harden and, if fat is incorporated, become rancid during storage. Sucrose esters stabilise the sugar matrix and encapsulate the fat, thus improving shelf life. Additionally it accelerates the production process.
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
07-Nov-2011 -
Give consumers the chance to choose their favourite chocolate with sugars - or without. Guarantee eating pleasure whatever their choice. Yes, it’s possible! Find out about an innovative solution.
Video
Chocolate & Confectionery Fats from AAK provide cost saving solutions with no compromise on quality - AAK
21-Sep-2011 -
AAK's products are highly developed and derived from natural and nutritious raw materials like palm and shea.
From our seven production sites worldwide, we supply products to the Chocolate and Confectionery industry, the Edible oils industry as well as for cosmetics...
Application note
Sugars reduction: what consumers want - Roquette
12-Sep-2011 -
Sugars content reduction is a very significant consumer demand, backed by health control programmes around the world. Nutriose®’s ability to help meet this demand - without affecting product taste - makes it a powerful and sustainable way forward.
Technical / white paper
Gear up your panning process with sucrose esters of fatty acids - Sisterna
13-Jun-2011 -
Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the drying time. This can result in a processing time reduction of up to 19%.
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
31-May-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Application note
Palsgaard® AMP 4448 – The safe ingredient choice! - Palsgaard
30-May-2011 -
This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin with Palsgaard® AMP 4448 - an Ammonium Phosphatide as emulsifier. To read more
Product brochure
World leader in Ammonium Phosphatide - Palsgaard
23-May-2011 -
Palsgaard® AMP 4448 – Ammonium Phosphatide (E 442) is the best and most efficient alternative to lecithin in chocolate and compound products as it significantly outperforms lecithin in terms of viscosity while ensuring a stable supply. Read more...
Technical / white paper
ISO26000-Guidance on Social Responsibility by SGS - SGS
18-Jan-2011 -
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...
Application note
Sucrose esters in colour emulsions - Sisterna
21-Jun-2010 -
Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be widely used, with good stability. Simple equipment can do the job. Also suitable for omega-3 and sterols.
Research study
Palsgaard® AMP 4448 - Turn shortage into economical benefits - Palsgaard
31-May-2010 -
Did you know that Palsgaard offers the most efficient alternative to lecithin in chocolate and compound products?
Palsgaard® AMP 4448 means stable and low viscosity and cost reductions from reduced fat contents and uniform production.
Application note
SweetPearl™ in chocolate: taste and the spirit of freedom - Roquette
03-May-2010 -
Chocolate Taste and Well-Being Revolution!
There’s an easy way for chocolate industrials to re-discover recipes and forgotten flavours and that’s with SweetPearl™. For leading chefs, it would be impossible to imagine deliciousness without it. Explore a new, guilt-free world of chocolate...
Technical / white paper
Sucrose esters of fatty acids in colour emulsions - Sisterna
23-Apr-2010 -
Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be widely used, with good stability. Simple equipment can do the job. Also suitable for omega-3 and sterols.
Technical / white paper
Generate sales leads with a good white paper - William Reed Business Media
24-Mar-2010 -
White papers (or technical papers) are one of the most effective ways to generate leads for your sales team and improve your company’s reputation as an expert. Want to know how to create effective white papers? Download this guide now.
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Event programme
3rd Healthy & Nutritional Bars Conference: Brand Excellence & Innovation - Bridge2Food
07-Dec-2009 -
Join this unique industry conference (3rd time!) for new inspiration, market & business cases, network opportunities: 3 & 4 Febr. 2010 (Cologne). Top speakers: Mars, Cadbury, General Mills, PowerBar Europe, Permedia Foods, LightHouse, Cargill, Fonterra, Taura, IPLC, Innova, etc. Incl....
On-Demand Supplier Webinar
Make it delicious please – and healthier too! - Roquette
26-Oct-2009 -
Consumers buy chocolate and bakery goods to enjoy them – but seek nutritional benefits as a desirable extra. In this webinar discover where the SweetPearl™ ingredient concept comes in: a more creative final product profile delivering premium taste and well-being.
Product brochure
AAK has launched new confectionery filling fat - AAK
26-Oct-2009 -
DELIAIR™ NH - Unique for aerated non-hydrogenated smooth fillings - nominated for an FI Excellence Award in the category "Confectionery Innovation of the Year"!
The unique confectionery filling fat DELIAIR™ NH has extremely good aerating properties and is flexible and robust...
Product brochure
AAK has launched new confectionery filling fat - AAK
10-Sep-2009 -
DELIAIR™ NH - Unique for aerated non-hydrogenated smooth fillings - nominated for an FI Excellence Award in the category "Confectionery Innovation of the Year"!
The unique confectionery filling fat DELIAIR™ NH has extremely good aerating properties and is flexible and robust...
Research study
Gear up your panning process with sucrose esters of fatty acids - Sisterna
01-Sep-2009 -
Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the drying time. This can result in a processing time reduction of up to 19%.
