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 News
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PRODUCTION
Description Range of manufactured glaze:
Composition, taste and quality characteristics of chocolate glaze made on the cocoa butter equivalent basis is similar to the chocolate glaze from the cocoa butter, has a full compatibility with the glaze from the cocoa butter, is more resistant to bloom, requires tempering, has such an advantage as lower price compared with cocoa butter chocolate glaze. Chocolate glaze made on the basis of cocoa butter equivalent, may be used for glazing of any confectionaries, in the manufacturing of "Variety" and "Assorted" type sweets. The structure, taste and quality characteristics of chocolate glaze made on the non-lauric cocoa butter substitute basis are similar to the properties of chocolate glaze made on chocolate – butter basis. Because of the minimum content of solid triglycerides there is a lack of wax-taste could be found in the glaze at temperature of 35 °C. The glaze has a high hardness and has a good gloss; it is steady to bloom and does not require tempering, so it is suitable for glazing of all types of confectionery, including products with high humidity: cakes, wafers, pastes, biscuits, cookies, rolls, marshmallows, jelly, halva. Кондитерская глазурь на лауриновых заменителях какао-масла basis has a high hardness, reduced time of hardening, pronounced shine and fragility, does not require of tempering, it is perfectly suited for the production of confectionery bars, hollow figures, drops, cheese curds, confectionery products with low humidity. Glaze for ice cream has a distinct aroma and taste of chocolate, evenly rests on a product, has a distinctive crunch while maintaining an overall plasticity, rapidly solidified, has a flexible structure that quickly melts in your mouth at the same time with an ice cream, which eliminates the "waxy" finish and enhances the customer appeal of the finished products. Chocolate for molding is made from high quality cocoa – products with unique aroma, flavor, color and luster of chocolate, requires of tempering, can be used in the manufacturing of chocolates "Assorted" and of "Assorted" kind, in manufacturing chocolate with and without fillings, and in different shapes production. |
  COCOA POWDER
When producing the cocoa butter the cocoa cake is obtained. Pre-chilled cake is ground in an butter-cake grinder into pieces the size of which are 16-20 mm. After coarse grinding, crushed particles are made into superfine powder with a particle size of not more than 16 nm.
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TREHALOSE – Hayashibara, JapanThis is a natural disaccharide. It can substitute up to 8% of egg white without compromising of foam stability.More...
  CHOCOLATE “PRIKOLNIY”
The Arizona Company Ltd starts manufacturing of energy bitter chocolate with guarana extract named as "PRIKOLNIY CHOCOLATE"
 
  COCOA BUTTER
Cacao butter – product from processing of cacao beans, having light yellow (whitish) colour, hard and fragile consistence at room temperature, and characteristic flavour; quickly and completely melts in your mouth without residual wax taste. There are some differences between natural cocoa butter and deodorized cocoa butter (subjected to further processing).More…  
GLAZE
Glaze – product manufactured from high-quality cacao precursors, having clearly expressed flavour, taste, colour, and gloss, which is characteristic for natural chocolate.requires of tempering, is used for glazing of all types of confectionaries and for sweets manufacturing of "Variety" and "Assorted" types of sweets.More…
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