News

22-02-2011
"Food Ingredients, Additives and Spices/Ingredients Russia 2006"
22-02-2011
"ProdExpo"
22-02-2011
"Interfood-2007"
22-02-2011
"EkspoShik-2007"

PRODUCTION


Trehalose

Name	Kg/packs
Trehalose Hayashibara, Japan	20 (containers)


	Description Applications

Description

Trehalose is a natural non-reducing disaccharide produced from starch by enzymatic process.

General properties:

Trehalose is 55% less sweet than sucrose
It does not cause Maillard reaction inhibiting enzymatic browning (heating at 120 deg. for 60 min.)
Resistant to heating in acid medium
Exhibits vitrification property (liquid substance does not crystallize, but freezes in the noncrystalline amorphous state)
Resistant to moisture absorption up to 95% humidity
Inhibits starch retrogradation
Inhibits protein denaturation
Inhibits fat oxidation
Inhibits formation of amines, volatile aldehydes and sulfides (thus suppressing bad odor development in products)

Applications

Confectionary:

* It can substitute 5% to 8% of dry egg white without compromising foam stability in aerated confectionery

Trehalose stabilizes the egg white and foam when whipping. This improves product stability and increases volume of the end product.

The most popular application of trehalose is confectionery that uses egg white to reduce the cost of products.

Improved stability of biscuit dough thanks to the molecular structure of trehalose

In souffle, the trehalose can substitute 10, 20-50% of sugar (depending on desired consistency and taste)
When using eggs (albumen and yolk), sugar may be substituted by 20, 20-30% or used jointly
It is especially good for use in dough with low flour content like soft rolls for example. The same is true for cases when you get problems with emulsifiers (bad taste for example)
Biscuit dough: 10 to 50% sugar substitute. The dough comes lush and light, increases the end product volume and is baked well and evenly.

Use of trehalose in chocolate cake baking

Improves the taste of chocolate products when using inexpensive cocoa powder, inhibits volatile aldehydes and ketones
You can use it for chocolate glaze, chocolate truffles, cocoa drinks to control sweetness and improve their taste
When used in chocolate truffles and fillings, it prevents mold formation by binding "free"" moisture and acting as a dietary fiber

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. More…

TREHALOSE – Hayashibara, Japan

This 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

Cocoa liquor (cocoa mass, cocoa paste, cocoa liquor) is a refined or semirefined mass.
More…

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…

We are always glad

to cooperate

with you!

109431, Moscow,
st. Privolnaya street 70
+7 (495) 706-5190,
706-5190, 706-5181, 706-5170

e-mail: