Chocolates
For further info on solutions for the chocolate industry, please download the pdf
Suitable Products
Granulated sugar
Granulated sugar is white sugar corresponding to the EC 2 quality with 3 granular sizes:
- Fine sieved granulated sugar K1
- Medium sieved granulated sugar K2
- Medium unsieved granulated sugar K20
Advantages
Fine sieved granulated sugar
- Dissolves rapidly, homogeneous
Medium sieved granulated sugar
- All-purpose sugar, ideal for bulk deliveries, no dust
Medium unsieved granulated sugar
- See medium sieved, for bulk deliveries
Invert sugars
Sugar is split into fructose and dextrose. A range of products is available with different inversion rates, dry solid contents and colour specification
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RAFTISWEET I 33/73/35
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RAFTISWEET I 33/73/15
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RAFTISWEET I 05/70
These products can also be produced from cane sugar (CB) or beet sugar (BS).
Specifications are available upon request .
Advantages
Higher dry solid contents possible
- Microbiological stability improved
Reducing sugars present
- Controlled browning reaction
- Lower Aw value
- Less sensitive to crystallization
Optimized sugar mix
Fondant
Fondant is a white, homogeneous solid paste and consists of finely crystallized sucrose and glucose syrup.
- Standard fondant
- Ready to use fondant
- Freeze thaw stable fondant (icing)
- Glazing
- Fudge
- Flavoured fondant
- Roll fondant
- Powdered fondant
- Tailor-made
Advantages
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Making cakes and pastries look tempting and delicious
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Made of micro-fine crystals
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Highly versatile
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Can be coloured and flavoured
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Provides a transparent, opaque-white or coloured layer with excellent gloss
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Can be processed easily, quickly and efficiently
Invert Sugar Paste
Trimoline® / Lebboline® and Bloomoist are inverted syrups with a high dry substance (80%). By using a special production process, the product is transformed into a soft, white paste or a cream coloured crystallized mass.
Advantages
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Prevents the product of losing moisture
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Rapidly gives an attractive colour
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Better fixing of natural colouring in ice creams
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Improves consistency of filling creams
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Efficiently controls crystallization
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Encourages Maillard reactions
Advantages
- Does not melt
- Raftisnow®: < 35°C
- Raftisnow® extra: < 55°C
- Can be frozen
- Stays white and powdery
- Free flowing
- A fine layer is sufficient for a lasting result
Coloured Sugars
This sugar is obtained by mixing fine sugar crystals with more or less coloured syrups, containing invert sugar
- Brown (extra pale, pale, dark, extra dark)
- Basterd sugar
- Tailor-made (different colorus or acids)
Advantages
- Characteristic taste and flavour
- Adds taste and flavor
Colouring and Flavouring Caramels
Flavouring caramels
The flavouring caramel in liquid / powder form is manufactured from pure, slightly caramelized sugar with a typical caramel taste and flavour.
- Liq. Caramel 78/0077
- Liq. Caramel 72
- Caramel essence
- MAR 500/0260 (caramel powder)
Colouring caramels
The colour caramel is a dark brown liquid prepared by the controlled heat treatment of carbohydrates.
- Dan 14000 (E150A)
- Colorleb sucramel 30/1314 (E 150C)
Advantages
Flavouring caramel
- Ready to use
- Mixes well with chocolate
- Colours & flavours your application
Colouring caramel
- Mixes very easily and in all proportions with water
- Unlimited shelf-life when stored at room temperature
- Dosage in weak concentrations: prevents modification of the profile of the product to be coloured
Sugar Coatings and Fillings
The Fudge can be used as an icing or as a filling.
- Caramel Fudge icing
- Chocolate Fudge icing
- Coffee Fudge icing
- Neutral Fudge icing
Advantages
- Soft cutting properties
- Ready to use from the pail
- Fast drying with a nice gloss
- Freeze thaw stable
- Can be added to fondant and butter cream for colour and flavouring
- Fudges have a smooth soft eating texture
Candy Sugar
Candy sugar consists of granulated crystals, obtained from cooling down strongly concentrated saccharose solutions boiled at very high temperatures. It could contain a little quantity of vegetable fibers. The rough crystals are "broken" and sieved in different sizes.
Advantages
- Characteristics are its typical taste and flavour
- White and Brown
- Foam stabilizer
- Encourages a regular fermentation
Candy Powder
Candy Powder is obtained from the candy sugar crystal production. The Candy Sugar molasses are concentrated by a boiling process until oversaturation. The small crystals which are formed are separated from the syrup by centrifugation. These crystals are called 'Candy Powder'.
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Candy Powder Brown
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Candy Powder Pale