Food & Confectionery
Fillings, Coatings, Chocolate Compounds
Dip coatings, icings and fillings differ from chocolate in that they have a higher fat content. The vegetable fats used are the primary determinants of their characteristics.
Depending on the temperature, they are essentially responsible for the taste and viscosity and affect the consistency, how it feels in the mouth, the aroma it gives off and the way it melts.
The overall higher fat content and the use of different vegetable fats change the consistency of the compound, making production and processing easier than for chocolate. On the one hand, the selective tempering is omitted and on the other hand, due to the lower viscosity, the time-consuming and costly dry and wet conching process can be eliminated.
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