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April 29, 2004
i found this article and thought it might interest some of you guys from the industry:
it concerns a new method of adding flavors to chocolate. i know, i know, i don’t like flavor in my chocolate either, so please don’t stone me!
September 30, 2004
It’s hard to say what impact it will have – there’s not much detail there. Flavors are typically broken into 3 areas – water soluable liquids, fat soluable liquids, and spray dried powders. They never mention if the liquid is fat soluable or water soluable, and their processing is sort of a novel spray ‘drying’ for fat based products. I get the impression it’s not going to be revolutionary – most spray dried powders are plated on a substrate that’s very soluable (or can be) – while something of this nature might be a little more difficult to get to dissolve in a beverage application (leaves a residue, if it doesn’t dissolve the flavor doesn’t get released, etc.).
It’ll be interesting to see if anyone runs with it though..
April 29, 2004
August 1, 2006
Well, actual cocoa butter is also appropriate for “real” chocolate, but then again it’s not suitable for their needs [;)] I recall reading hydrogenated vegetable fats on their ingredients list.
I’m not aware of the financial burdens of such an endeavor, though, so I don’t know how the cost of its implementation would weigh against the use of better quality ingredients. But when you’re producing on the level that Ritter is, quality isn’t an issue anyway [;)]
June 8, 2005
I love Fraunhofer. Any organization that can come up with this, AND many of the major audio technology advances of the past few decades.
I read of a recent product from Callebaut called Mycryo:
Prob. already known to you folks, it uses an extreme cold technique to particalize cocoa butter. While probabaly not as fine as the technique mentioned above, I’ve got some on order, and hope to start testing with it soon.