ARIzona
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Production
NEW Caramelled nuts
NEW Cereal extrudates
NEW Chocolate-coated
NEW BIO Cocoa products
NEW Wheat gluten
Trehalose
AGAR-AGAR 1000
Food Fibers
Cocoa liquor
Cocoa powder
Cocoa butter
Cocoa beans
Nuts
Dried fruits
Chocolate
Glaze
Other primary products
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PRODUCTION

Food Fibers
Food fiber - fiber that is extracted from the cell material of dried citrus, apple, pumpkin or other pulp or grain products by machining, without use of chemical reagents, by opening and expanding of the structural fibers of the cell.

Most manufacturers of food fibers are trying to increase water-retaining capacity by reducing the particle size of fiber. This fiber absorbs and retains large amounts of water only at the initial stage, but loses much of it during processing and storage. Food fibers through an open and expanded structure of the cells bind significant amounts of water (1 part of fiber connects up to 15 parts of water) and stores it throughout the entire process of production and storage.

All fibers are distinguished by:

- Origin
- fat retaining capacity
- The degree of hydration (amount of bound water)
- Particles size

The main purpose of fibers - increase of biological value, cost reduction, new flavor-related findings, improvement of quality and organoleptic properties of the final product, increase of storage periods.
  • Completely natural. Non-allergenic. Kosher. Halal. Does not contain genetically modified sources
  • High water retention and fat retaining capacity
  • Neutral smell and taste
  • Increased product yield
  • Stabilizing, structure-making and emulsifying properties
  • Improved organoleptic properties
  • Resistance to high temperatures and to defrosting and freezing processes
  • Possesses curative and prophylactic properties and is enriched with food fiber useful to an organism.


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.
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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.
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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).
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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.
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Rambler's Top100
109431, Moscow,
st. Privolnaya street 70
+7 (495) 706-5190,
706-5190, 706-5181, 706-5170

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