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.

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Further reading:

http://www.thermopedia.com/content/869/ – Hygroscopicity – Richardson, J.F.

https://textureanalysisprofessionals.blogspot.com/2014/04/measuring-crunchiness-as-sound-bites.html – Measuring Crunchiness as ‘Sound Bites’

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