Hello, I’m Lionel, Sales Manager here at FoodFlo International. Today I am showing you several of our products and the implications that moisture has on these and what we can do with fat and chocolate coatings to help protect from this moisture.
I will just go over the products we have in front of us:
Here (to far right of screen) we have a 6 mm honeycomb ball, it’s uncoated, so there is no coating on that.
Beside that (in the middle of the screen) we have a 6mm honeycomb ball (or they are known as Hokey Pokey in New Zealand) and it has a coating of 2% fat on it.
And here, (far left of the screen) we have a milk chocolate honeycomb ball, it’s an 8mm ball, so it is a bit larger. Here, I will show you what the inside of this one looks like, here so you can see it. Lovely coating of milk chocolate on that, it is a delicious product.
OK, so here we have 3 cups of water, I’m going to put some of each of these products into these cups of water, and leave them for a few minutes, just to show how they perform in a high moisture environment. It will give an example of what will happen over time in an ice cream.
I’ll start with this uncoated product. Already going sticky out in the open air. A scoopful, here into the water. Now the 2% fat coated, and here we have the chocolate coated product.
Right, now we have the timer started and will be back with you shortly to show how it is going.
Here we are again 2 minutes into our test. This first pot, the uncoated product, as you can see, the water is going yellow; the product is starting to break down and well on it’s way to dissolving and just becoming sugary water.
The next one here, the 2% coated, there is really not a lot of discolouration in there, the product is holding up well, and the fat is doing its job to protect.
Here we have the Milk Chocolate product. There we can see it; they are sitting at the bottom. There’s no discolouration at all; they are really holding up well.
We will give it a few minutes longer and then we will come back to you and show you how it’s going then.
Ok here we are back again, we are at 5 minutes.
We will briefly run over these again and show you.
Here we have the uncoated product, really it’s pretty much disappeared, and all we have left is the sugary water, the coloured sugary water.
Here is 2%, there is some melting, but we still have quite a lot of balls there holding out, complete and a with a bit of crunch. That is exactly what we are looking for.
This one, the milk chocolate coated product, here they are, sitting just the same as they have. Excellent protection from moisture the chocolate gives there.
We will just scoop out some so you can see them here on the desk. Drain them off, So there we’ve got them, and here’s the chocolate coated ones. There is a bit of some discolouration of the chocolate, as happens with moisture. There is nothing to scoop out from the uncoated one, so we will leave that there.
This is pointing out here the different applications of these products.
The uncoated products are excellent in a chocolate bar or perhaps if you do a stick ice cream with a chocolate coating you could mix this in. Really consistent sized product to give an excellent crunch with a bit of interest in flavour. The fat coated product is great for in ice cream or on a sundae or maybe some milkshake or thick shake applications.
And the milk chocolate coated applications are great in ice cream for a great pop of chocolate-y honeycomb/ hokey pokey flavour.
Contact us for your next new product development; we look forward to hearing from you.