In all its iterations, from dark to milk, from ruby to white, chocolate is the undisputed consumer favorite for any moment of indulgence, and a trusted ingredient for a world of bakery offerings. With chocolate as the answer, the only question that remains is how to deliver its optimum properties in any shape and state required by its host product.
By Catalina Mihu
Technology is not only tasked with processing chocolate so that its properties are preserved, but it should also reliably deliver end products, often in premium ranges, of any type, shape, or packaging. The goal is to achieve products that are beautiful on the outside, when coated in chocolate using enrobing technology, and on the inside, when chocolate chips are incorporated in recipes – and perfect all over, in stable, consistently high-quality products.
