Dairy based preparations and functional systems for your Chocolate and Confectionery products

PROCHOC^® dairy ingredients are suited to the manufacture of chocolate and confectionery products.

They influence the taste, the texture and the color of the finished product and control the production costs.

Our answer to the Confectionery market

PROCHOC^® ingredients present many advantages such as:

Flow properties control

The free fat in milk powders has a large positive influence on the flow properties of chocolate for moulding or coating, additionally it has an anti-blooming effect. IDI guarantees the free fat content of both the Prochoc range. The free fat content can be adapted to the specific requirements of your chocolate process or recipes.

Taste control

Milk ingredients contribute to the chocolate sensory properties. PROCHOC^® ingredients can help you to develop specific taste such as milky or creamy in your chocolate. IDI guarantees the sensory regularity of all the PROCHOC^® milk ingredients.

Cost control

In accordance with legislation, PROCHOC^® ingredients can significantly reduce recipe and production costs while maintaining the quality of the finished products. PROCHOC ingredients are adaptable to your recipe and process requirements.

The PROCHOC^® range for Chocolate and Confectionery

The PROCHOC^® range is composed of:

• Spray dried fat milk powders
• Spray dried Dairy based preparations
• Spray dried low fat milk preparations
• Ingredients adapted to compounds
• Cocoa preparations (mix of cocoa mass and milk)

Applications

• White Chocolate and Milk Chocolate (bars and coating chocolates)
• Confectionery Products: fillings, caramels...
• Spreads
• Compounds