Coatings for > the sweet industry
"The coating with respect to chocolate is like the apprentice and the master: ambitious and assiduous, the disciple will become as good as the master or even better"
Coatings are chocolate substitutes. They have chocolate - like physical-chemical and organoleptic characteristics and can be used in many situations to replace it. The main difference between a chocolate and a coating is that chocolate, according to international regulations, is produced with cocoa butter, while with coatings the cocoa butter is replaced with different vegetable fats. By doing so, the coating becomes a cheaper product and does not require tempering processing, but preserves the other chocolate characteristics.
MILKPACT coatings, produced under the brand name “PATIPACT” , are an ideal substitute for chocolate and are intended for the sweets industry: confectionery and bakery laboratories, bakeries, for wafers, cookies, biscuits, chocolate figurines, chocolate candies and other products made/covered with chocolate imitation. Our coatings have been designed to meet all of our customers' exigencies and they can replace chocolate in various applications. They are produced in accordance with international nutritional health regulations, in compliance with food safety legislation and HACCP requirements. With a wide assortment of products, Milkpact coatings have been designed by assimilating the principles that give high quality to our products in the same category, namely:
taste, aroma, color and exceptional shine, assured by the selection of quality raw materials;
the rigorous and durable behavior of the coating on the product, assured by the use of complex vegetable oils, specially developed for certain applications in the field;
the constancy of parameters such as melting temperature, viscosity, specific deposition, achieved through the use of appropriate production technologies;
easy trimming of the coatings' characteristics to the specificity of the customer's manufacturing line, using the prescriptions developed by our specialists in collaboration with our customers.
Coatings have different manufacturing prescriptions (recipes) for different applications, which may also lead to differences in costs. For this reason, in order to find the optimal price / quality ratio, it is good to consult the manufacturer in choosing the right product range for a specific application. Thus, there are recommended coatings for confectionery and pastry applications, specially designed to coat wafers, biscuits or for decorating cookies, as well as for the production of figurines, decorations or candy.
The products are made and delivered in various forms with appropriate packaging. Thus, for the different applications there are the following forms: droplets with a no. of 8500-12000 pcs/kg, pellets (coins)/drops of 4-5 grams/pieces or bars of 1 or 2,5 kg respectively. Products are packaged in 7, 10, 16 or 20 kg cartons with food plastic lining or 25 kg paper bags with plastic lining .
Recommended way of use
In a bowl (usually double jacketed and heated with hot water up to max. 65 °C), the coating is heated by continuous mixing until complete melting, after which it can be used according to its purpose or own recipe user. After applying the coating, or after finishing the product where the coating is used, the finished product is cooled down to complete solidification of the coating, then packaged and stored under appropriate conditions or delivered for consumption.
Drops can be used as decoration for sweets or added to dough for bakery products.
There are recommended coatings for pastry and confectionery applications, specially designed coatings for waffles, biscuits, or for decorating cookies, as well as coatings for the production of figurines, decorations, or candy. In order to meet the demands of our customers, we have developed a wide range of standard products. Also, at the request of the industrial customers and in collaboration with them, we make dedicated products, suitable to the specific technological requirements of manufacturing and production of customers.
Includes products that have been designed to meet the customers' quality requirements and at the same time, give them the advantages of moderate costs without affecting the fundamental characteristics of such products, thus giving them ideal opportunities to produce competitive products.
Contains the products that have been and are the basis of our sales. These products have been specially designed to meet the qualitative requirements of the users and, at the same time, to offer real opportunities to produce competitive products in terms of price/quality.
Contains products that were created at customer request. These products have been specially designed to become a replica of classical products but are made with nonlauric vegetable oils and fats. Like the classic ones, they are designed to give users real opportunities to produce competitive products in terms of price/quality.
Contains products designed to meet the needs of a transition market to superior quality products. These products have been specially designed to meet the increased quality requirements of users and also provide real opportunities to produce competitive products from a qualitative point of view.
Contains products that were created at customer request. These products have been specially designed to become a replica of luxury range products, but are made with nonlauric vegetable oils and fats. Like the ones in the luxury range, they are designed to give users real opportunities to produce competitive products in terms of price/quality.
The following table shows the standard types of coatings currently produced.
Sugestion for use
Chocolate cream for cake
It is made of 4 eggs, 200 gr. granulated sugar, 2 vanilla sugar envelopes, 230 gr. butter, ¼ kg of bitter cocoa coating, as follows: mix the eggs with sugar, by low heat or in bain-marie until the sugar melts completely. Then stirr with a mixer until the mixture cools to room temperature, then add the butter cut into small pieces and mix well. Add the melted coating (bain-marie, etc.), by pouring small portions and continuous mixing, to the egg cream. Mix until a homogeneous cream is made and use it to make the chocolate cake.
Is a blend of cream and cocoa coating. Typically, this is done as follows: melts 2 parts of coating in bain-marie, with continuous mixing and not exceeding 55 ° C. After the complete melting of the coating, add 1 part of natural or vegetable cream ( alternatively, warm 1 part of the cream until almost boiling and then pour over the heated cream 2 parts of chocolate in a bowl). Depending on the intended purpose, flavor or liqueur may also be added to the mixture. The mixture is homogenized by continuous mixing until a uniform mass is obtained. In certain applications, the warm mixture can be carefully poured over the for-cooked cake or cake to form a uniform and glossy glaze. For other applications, the uniform and homogeneous mixture is cooled and poured in a a blender to obtain an aerated and fluffy cream. After cooling, ganache cream can be used to fill cakes, to make truffles or to glaze various confectionery products. Depending on the needs of use, an appropriate consistency for ganache can be obtained, using different coating assortments for the purpose, respectively by changing the cream/coating ratio of the composition.