Confectionery coatings are a great way to enhance specific properties of your inclusion. This can be for the benefit of the final product, or as a processing aid. Regardless of if you are hoping to delay softening or create a smoother free-flow in your production dosing, there are a variety of solutions that are available.
Confectionery coatings primarily act as a moisture barrier, creating a moisture-resistant coating on a product that would naturally absorb environmental moisture at a level that encourages the inclusions to either stick together in ambient storage or dissolve quickly in high moisture environments. By manipulating the quantity and type of coating applied, inclusions such as Honeycomb can be engineered to remain crunchy in products like ice cream or melt just the right amount while still being free-flowing without impacting taste profiles.
The most common coatings include RSPO Certified Sustainable Palm Oil (See our Palm Oil Policy for more information or talk to the FoodFlo Team about your requirements). Cocoa butter is also an option for more premium products where your processes exclude the option of using palm products.
If you are looking to also add another layer of flavour to the product, the use of a chocolate or compound choc in white, milk, or dark, or even a mix of choc and fat or cocoa butter in a partial coating scenario allows your product to get value, flavour and desired performance all rolled into a single ingredient.
The FoodFlo Team use a variety of methods to create and capture various qualities across a range of inclusions on offer and are excited to work with you to find the right mix for your needs.
https://foodflo.co.nz/variety-range-of-honeycomb-balls/ – VIDEO – Variety & Range of Honeycomb Balls
https://foodflo.co.nz/confectionery-coatings-in-moisture-water-demonstration/ -VIDEO – Confectionery Coatings In Moisture – Water Demonstration
https://foodflo.co.nz/chocolate-options-as-confectionery-inclusion-coatings/ – VIDEO – Chocolate Options As Confectionery Inclusion Coatings
https://foodflo.co.nz/application-inspiration/peanut-brittle-ice-cream/ – Application Inspiration: Peanut Brittle Ice Cream
https://www.academia.edu/26660344/Technology_of_Coated_and_Filled_Chocolate_Confectionery_and_Bakery_Products – Ibrahim Bouaiss – Technology of Coated and Filled Chocolate Confectionery and Bakery Products