Chocolate coating is a tasty addition to bakery goods, but it also creates challenges when handling compounds in the manufacturing process. A good understanding of the desired result and how to work with chocolate are key to a successful outcome.
Chocolate coating requires specific handling to control its crystallization behavior in the process. Different challenges are associated with the dough, the filling and/or coating process, the chocolate tempering, and with combining bakery goods and chocolate to achieve the desired results, while also optimizing the shelf life of the products using chocolate. Moreover, when chocolate fillings are also a part of the process, specific raw materials and competencies are needed to ensure the desired consumer experience and production process.
