date:Jun 16, 2014
, shelf life can also be increased as Choc-a-like compounds are less sensitive to fat bloom.
Choc-a-like compound coatings also improve chocolate-based ice cream concepts by allowing ultra-thin dipping without edge cracking, flexible enrobing and fine texture spraying. Bakery products like biscuits or pastries are another area where Choc-a-likes properties excel. Choc-a-like compounds are available in different flavors and colors, ranging from caramel to strawberry as well as from white to dark