Barry Callebaut offers new technical food solutions

Barry Callebaut AG, Zürich, presents Choc-a-like(TM), its extended range of compounds for professional bakers, ice cream manufacturers and chocolatiers. The Choc-a-like(TM) product portfolio offers different flavors of smart compound solutions that combine the sensation of delicious chocolate taste, easy workability and perfect food appeal. The extended technical flexibility of Choc-a-likeTM products allows chocolate professionals to put their creative ideas into practice while increasing workability and minimizing production costs.

The new Choc-a-like(TM) compounds offer the crack and shine of regular chocolate in a wide variety of textures for different mouth feel and taste experiences. Rapid cooling is possible as Choc-a-like(TM) compounds only require basic cooling methods: in most cases simply shock cooling is required. Excellent shrinking properties ensure easy unmolding and guarantee an appealing, deep gloss. Low melting points between 40 and 50°C allow for rapid processing. Choc-a-like(TM) compounds are available in different flavors and colors, ranging from caramel to strawberry as well as from white to dark color, depending on the intended end product.

www.barry-callebaut.com