Inclusion Learning Centre: Baked & Dough Inclusions

Inclusion Learning Centre Heading: Baked & Dough - with photo of stainless steel scoop and brownie pieces

Baked and dough style inclusions are the result of some of the first “cross-over” products in the market, combining the flavours of homemade treats with other product categories such as chocolate and ice cream. Ever popular in North America, cookies & cream and cookie dough flavours are some of the first thoughts of consumers when they think about creative ice cream flavours.  Suitability of inclusions in this offering includes accounting for high moisture and freeze-thaw environments that impact the texture and stability of the inclusion.

FoodFlo can provide frozen dough inclusions that meet a variety of requirements in larger volumes, and our team is versed to assist you in the process of selecting the best option for your project needs.

Not sure where to start? Our team are here to help.

Further reading:  – Cookie dough (Wikipedia)  – History of Ice Cream in New Zealand  – Cookies and cream (Wikipedia) – Manley’s Technology of Biscuits, Crackers and Cookies (Fourth Edition) – Biscuit, Cracker and Cookie Recipes for the Food Industry, Duncan Manley – Dairy and food science department celebrates 40 years of Cookies ‘n Cream ice cream – Chocolate brownie (Wikipedia)

Inclusion Learning Centre: Soft Crunch

Inclusion Learning Centre E-Course Topic Header: Soft Crunch/Kibble Inclusions - includes image of spilt jar of Chocolate Soft kibble

A biscuit-style texture is a popular choice of inclusion, and cookies and cream flavoured ice creams have histories dating back to the 1980s, with some earlier claims to the invention dating back to 1977 (Wikipedia).

Coffee Crunch Ice creams (tub and bowl with scoop of soft kibble)
Coffee Crunch Ice Creams
(tub and bowl with scoop of soft kibble)

Soft Crunch is perfect for a variety of applications and provides a firm but forgiving crunch on the tooth compared to a traditional sugar boiled kibble while maintaining crunch properties in moist environments longer than a traditional biscuit thanks to its low hygroscopic nature.

Spicy Ginger Soft Crunch inside White Chocolate bar (broken into pieces)
Spicy Ginger Soft Crunch inside White Chocolate bar

Plus, since the formulation has the capability to manufacture soft crunch products to gluten-free and vegan specifications, you can provide a crunch style inclusion in products beyond your customer’s expectations.

Soft Crunch Kibble - Small and Large kibbles side by side (small 2-4mm Spicy Ginger Soft Kibble beside a larger 2-12mm Biscuit Soft Crunch)
Soft Crunch Kibble – Small and Large kibbles side by side (small 2-4mm Spicy Ginger Soft Kibble beside a larger 2-12mm Biscuit Soft Crunch)

No matter what your desired application, there is sure to be an ideal solution available. Our team are here to help you discover them.

Further reading: – Hygroscopicity – Richardson, J.F. – Measuring Crunchiness as ‘Sound Bites’

Related Inclusions

Inclusion Learning Centre: Honeycomb/Hokey Pokey Inclusions

Inclusion Learning Centre E-Course Topic Header: Honeycomb/Hokey Pokey Inclusions - includes image of spilt jar of honeycomb kibble
Value Tub of Honeycomb Ice Cream with loose inclusions beside
Value Tub of Honeycomb Ice Cream

Many people’s first experience with homemade Honeycomb/Hokey Pokey was part science experiment and part art as you cooked, mixed and cooled simple ingredients for a delicious light and caramel flavoured snack. Our technical team and years of experience with the sweet foam textured confection means that the FoodFlo team can provide formulations with control and precision around bubble size (fluffiness or firmness of the product) flavour (caramel, mint, lemon, or raspberry perhaps?) as well as even developing a version that is sugar-free.

4,6,8,10 & 15mm sized honeycomb balls
(L to R): 4mm, 6mm,8mm, 10mm, 15mm sized Honeycomb/Hokey Pokey balls

Honeycomb and Hokey Pokey are the same thing but called different names based on the region or country you are in. Kiwi’s (people from New Zealand) call is Hokey Pokey, while Australian’s, South African’s and some other countries refer to it as Honeycomb. In the UK it is often called Cinder Toffee, and in North America, it is often Sponge Candy or Sponge Toffee.

brittle vs fluffy honeycomb
(L to R): Brittle vs Fluffy formulations of Honeycomb/Hokey Pokey balls

As an inclusion, Honeycomb/Hokey Pokey gives you the opportunity to include a sweet crunch with just the right amount of flavour across a variety of texture options. Outside of the traditional kibbles (broken pieces, find “dust” or chunks), there is the randomly formed nature of Pieces, not quite a kibble, but with the smoother surface area of a ball to provide a hybrid option of kibbles and balls with popular characteristics of both categories of the hybrid inspiration. Honeycomb Balls uniform edge structure gives the most resistance to softening over other shapes in high moisture environments and is commonly used in ice creams or panned products.

Honeycomb / Hokey Pokey ball, piece and kibble side by side against a white background
(L to R): Honeycomb/Hokey Pokey balls, pieces, and kibble side by side for shape and edge style comparison.

No matter what your desired application, there is sure to be a honeycomb solution available, we even have sugar-free versions of the famous treat. Our team are here to help you discover them.

Further reading: – Honeycomb Inclusion Varieties/Shapes – Variety & Range of Honeycomb Balls – What is the difference between Honeycomb and Hokey Pokey? – Leavening agent – Wikipedia – Honeycomb Toffee – Wikipedia – Hokey  Pokey Recipe – The Truant Star, Evening Post, Volume CIV, Issue 147, 19 December 1927 – Papers Past, NZ National Library – Vanishing Baking Soda – Scientific American – The thermal decomposition of sodium hydrogen carbonate (or: Making honeycomb)

Related Inclusions

Inclusion Learning Centre: Fudge Inclusions

Inclusion Learning Centre E-Course Topic Header: Fudge - includes image of spilt jar of chocolate fudge cubes

Fudge was popularised as an accessible confection that could be made at home without specialised equipment during the late 19th century, and has developed into a popular and indulgent treat ever since.

3 scoops of chocolate fudge ice cream in small bowl with spoon on white background
Traditional long grained chocolate fudge features in a chocolate Fudge Ice cream.

Perfect fudge is all about the texture, which is thanks to the various techniques used to create the sugar structure (or grain) of the finished product. Each application, and market, will have varying requirements across this range. One example of special note in this offering is the difference between fudge used for bakery applications vs ones that best perform to create the desired end texture in ice cream.

Fudge Ball vs Piece
Chewy (more caramelly textured) caramel flavour fudge balls and a traditional long grained choc fudge piece (about 10mm-15mm)

Our team have a variety of recipes, textures and offerings across our range that help create the desired end result.

Related Inclusions

Further reading:

What is Fudge:

The Oxford Companion to Sugar and Sweets:

History of the name for Fudge:

How stuff works – Fudge:

History of Fudge:

Inclusion Learning Centre: Sugar Boiled Confectionery

Inclusion Learning Centre E-Course Topic Header: Sugar Boiled Inclusions - includes a metal scoop filled with lemon sugar boiled kibble

Sugar Boiled Kibble is reminiscent of broken pieces of favourite hard-boiled sweets, peppermints, candy canes, hard lollies etc, and inspiration for many food inclusions started as either seconds or broken fragments of larger products.

small boiled kibble, large boiled kibble and boiled sugar ball inclusions
Photo of sugar boiled food inclusions in various sizes. L to R: Small kibble, Large kibble, and Small balls.

Top-quality ingredients in the format and formula that is perfect for your intended application in the volumes you need, with consistent and dependable results.

StrawberryMilkshake Kibble in a white choc bar.

Sugar boiled confectionery, originating from the history of candied fruits and penny candy have a long history with interesting stories and recipes along the way.

Sugar boiled kibbles are an excellent way to introduce a pop of colour and flavour to food.

Tea party with 4 mint kibble covered chocolate truffles laying on long dessert tray.
Sugar Boiled Mint Kibble on the outside of chocolate truffles

No matter your requirements, our team are here to help.

Related Inclusions

Further reading:

Hard Candy (Wikipedia):

Food Timeline: Food Candy:

Sweets through the ages timeline:

Sugar: User’s Guide to Sucrose:

Inclusions: Price Point

Inclusion Learning Centre E-Course Topic Header: Price Point - includes image of small tub of crunchy coffee & chocolate ice cream and family sized tub of honeycomb/hokeypokey ice cream (honeycomb balls in vanilla ice cream)

Every project has a target price point. If your development is in the premium end of the market, you may want to use a premium dark chocolate as a coating for your inclusion.

If your product is targeting the everyday end of the market, you may want to use a compound milk coating to suit the market.

Gourmet tub of chocolate & coffee crunch ice cream.
Family-sized tub of hokey pokey/honeycomb ice cream.

Ingredient choice, processing complexity and order volumes all impact price points of finished inclusions.

Targeting the right solution means including the price point considerations too.

Not matter what your requirements are, our team are here to help.

Further reading:

Creating a Food Product Design Brief:

Inclusions: Requirements & Restrictions

Inclusion Learning Centre E-Course Topic Header: Requirements & Restrictions - picture of technician labeling sample vial of inclusions with fine tip permanent marker

When working on a project you may have developmental limits.
These will impact how your product is processed or what ingredients you might include.

  • Gluten free
  • Halal
  • Kosher
  • Dairy free
  • Sugar free
  • No artificial colours and flavours
  • Vegan-friendly
Technician comparing two samples of an inclusion for colour match verification
Some products have restrictions relating to desired final colours or requiring only natural colours be used.

No matter what your restrictions and requirements, our team are here to help.

Further reading:

Product development for developers in the food industry –

Important problems in food processing:

Developing New Food Products Preview:

Inclusions: Colour Considerations

ILC Colour Considerations - 4 jars of colour inclusions

Colour has a strong history of connection to the perception of taste and flavour. It also emphasises or de-emphasises features within a product.

Are you looking for something that blends in/matches the product being developed?

Would a bright and vibrant/contrasting colour that stands out add excitement for the customer?

What market is this product to be sold in? Colour has various meanings and excitement levels depending on the location and market you are targeting the product to. There is even research that says various demographics amongst those regions may have colour preferences and their own colour associations.

Cherry Chip on two different colours of milkshake - Contrast Example
An example of similar and contrasting colour inclusions (relative to other colours in the product) on a milkshake.

Perhaps you are looking to match a product already in the market for a new “mash-up/crossover” or are wanting something that matches a specific mood.

Our team have years of practical knowledge and experience with colours, colouring foods and their performance within food inclusions. If you are not sure the best way to implement colour in your project or are interested in discussing very specific colour needs, one of our team would be happy to help.

Further reading:

On the psychological impact of food colour –

Individual Differences in the Perception of Colour Solutions –

How Colour Affects Your Perception of Food –

Food colours: Why do they matter? –

Handbook on Natural Pigments in Food and Beverages –

Food Coloring – Wikipedia –

Eating with Your Eyes: The Chemistry of Food Colorings –

Inclusions: Texture

Inclusion Learning Centre - Texture Header with choc fudge ice cream in bowl with spoon

The texture is the feel, appearance or consistency of something. This can be both a visual and “in-mouth” experience as part of food product development and something that needs to be considered as part of your product to ensure the desired end effect with inclusions.

brittle vs fluffy honeycomb
A brittle ball vs a fluffy honeycomb
Fudge Ball vs Piece
Fudge – chewy fudge balls vs pieces (traditional long grained texture)

When considering texture is it a crunch, chew, or perhaps a biscuity texture you desire.

How does the texture of the inclusion sit against the rest of the product?

What level of texture contrast are you looking to achieve?

How does the experience of various textures and flavours relate to the experiences and expectations of the target market for your product?

No matter what your texture requirements, our team are here to help.

Further reading:

What is texture –

Modifying Food Texture for the Older Adult –

Food Texture: how important is it? –

Inclusions: Size

Inclusion Learning Centre E-course Topic: Size (header image with a mix of inclusion filled choc bars on white background)

What message are you looking to send with the size of the inclusions in/on your products?

Are you wanting small pieces evenly distributed through the product, giving a feeling of abundance – or a larger piece with less quantity and a sense of gourmet decadence in the finished product?

4,6,8,10 & 15mm sized honeycomb balls
Inclusions of various sizes: Honeycomb/Hokey Pokey Balls if 4,6,8,10 & 15mm sizes

Are there any processing requirements within your own production processes that limit or impact the size of your inclusions?

No matter your size requirements, our team are here to help.

Inclusion Inspiration