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 | | LODERS CROKLAAN LAUNCHES PRESDOUGH™ - THE ANSWER TO BLOOMED CHOCOLATE BISCUITS | | | IOI- Loders Croklaan | | 15/04/2008 | | | It is well-known that soft filling fats can migrate from praline centers into chocolate coatings and that, in doing so, can accelerate the formation of fat bloom on the chocolate or result in a strong discoloring of the chocolate. In a similar way fats used in the cream filling of chocolate-coated sandwich wafers and biscuits can migrate and cause bloom. In this case, the bloom is often seen as a whitish line around the perimeter of the product above where the cream layer is to be found. Fat bloom is, however, often seen on the surface of chocolate-coated biscuits which do not have a layer of cream or any other fat-continuous component. This bloom is, nevertheless, caused in exactly the same way, but this time it is due to the migration of the dough fat in the biscuit into the chocolate. In all of these cases, the mechanism of bloom formation is the same. There is, however, a solution to the problem.
Now, Loders Croklaan, the inventors of PRESTINE™ (former golden FI Europe Award winner), have extended this concept to launch PRESDOUGH™, an antibloom fat to be used in biscuit doughs. PRESDOUGH™ has a melting profile similar to that of more traditional biscuit dough fats meaning that there will be little need to change process conditions. Although biscuits made with standard dough fat showed a reasonable resistance to bloom for 2 months when stored at 20oC, they start to show bloom formation after only 2 weeks storage at 23oC and 25 oC. Biscuits containing PRESDOUGH™ showed stability against bloom formation for up to 6 months when cycled daily between 15oC and 25 oC. In sum, PRESDOUGH™ is the non-hydrogenated trans-free shelf life extender.
Nutrition labeling
PRESDOUGH™ should be labeled as a vegetable fat/oil since no hydrogenation was applied. | |
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