Chocolate

Chocolate comes in many varieties, all with distinct characteristics. By law, dairy chocolate must contain a specified percentage of dairy ingredients. Dairy chocolate is appreciated for its creamy taste. For processing purposes, the chocolate industry prefers to work with anhydrous milk fat.

Functionality
The various melting profiles of AMF are appreciated for their anti-blooming properties. Furthermore, milk fat fractions, butter and cream can contribute to specific melting profiles and the viscosity of chocolate and chocolate fillings.

For the chocolate market we advise the following ingredients:
·  Butter
·  AMF
·  Cream 


Please contact us directly with any specific questions.