Real chocolate in a dispersible format
18 March 2011 – ADM Cocoa International has launched deZaan chocolate microflakes, which allow manufacturers to capture the indulgence of real chocolate in a convenient, dispersible powder form. deZaan microflakes deliver the rich flavour and intense colour of real chocolate to ice creams, dairy desserts, drinks and confiseur chocolates.
Formulated to disperse and dissolve easily without the need for pre-melting, the deZaan microflakes improve processing efficiency and can deliver a cost-in-use advantage over regular chocolate. Plus, with a fat content at least 15% lower than regular chocolate, deZaan microflakes help customers meet consumer demand for healthier options.
Dairy manufacturers, in particular, will benefit from the new microflakes. Use of real chocolate in products such as ice creams and desserts has traditionally been limited due to the processing difficulties of handling and melting chocolate. deZaan microflakes offer a convenient solution as they can be directly dissolved in milk or cream without melting. Artisan confectioners can also enjoy ease of handling and increased output thanks to the faster cooling and setting properties of the new deZaan microflakes, which can be used to create innovative products and decorations.
Commenting on the launch, Simon Godden, NPD manager at ADM Cocoa International, says, “This is an exciting new development. deZaan microflakes offer a breakthrough for manufacturers looking to capture all of the sought after characteristics of real chocolate, but who have struggled with the issues of using it in solid or liquid form. Until now, the established practice has been to use both cocoa powder and chocolate, but this has proven unsatisfactory, as neither product alone gives the optimal impact. With our specialised technical knowledge of the properties of both cocoa powder and chocolate, we were able to draw out the best qualities of each and bring them together into one innovative solution.
“We are confident that deZaan microflakes will have international appeal and we anticipate strong demand from key European markets where the product will lend itself perfectly to application in premium indulgent products such as artisanal ice creams and chilled mousses, as well as truffles, ganaches and other high quality confiseur chocolates.”
