Sweets. Vegetable oils and fats from Walter Rau.

Transcription

1 Sweets Vegetable oils and fats from Walter Rau.

2 What would our world be without sweets? The sweets industry is one of the quantities of other fats, like, for ex- product. Appropriate vegetable fats Cereal bars fats. Naturally, this renders the heat resistance, and enhanced che- association when it comes to cereal most innovative business sectors of ample, nut and almond oil or milk uct range is continuously being ex- mixture smoother. The higher the the foodstuff industry.since the prod- panded by new developments and creations, the production of sweets requires a high degree of flexibility as regards process equipment, raw ma terials, and recipes. Vegetable fats are an essential con- stituent of many recipes for sweets. Depending on product and appli- Coated candies but first and foremost the flavour with a chocolate coating that inclu- joyment, not only the consistency release is decisive, which is highly products the fat properties decisively influence the sensory characteristics of the fin ished product. Spreads and fillings Whether straight from the fridge or at room temperature sweet spreads stay smooth and spreada- ble in a wide temperature range. Fillings should remain stable and preferably not oil out or cause fat migration at different temperatures. Thus the fats have to be se- lected according to their melt ing and congealing behaviour. Sweet spreads or fillings may, besides vegetable fat, also contain larger Chocolate coated candies are made influenced by the fat. Soft caramels Fat icings caramels, vegetable fat plays a de- In this field of application, the fats into consideration, since in many shelf life of the end product. must be. For the experience of en- ate fat, factors like melting behaviping properties have to be taken mical stability, thus increasing the duct, the more solid the basic fat Vegetable fats used as icing or coa- our, crystallisation speed, and whip- show better melting profiles, higher proportion of other oils in the pro- cation, they have to fulfil different tasks. When selecting the appropri- Products containing cocoa and comfits ting fats have to fulfil special tasks. have a decisive influence on the quality of the finished product as re- gards certain parameters, like gloss, mouth feel, and flavour release. Their prop erties can be flexibly ad- justed to the individual products, For the wide-ranging group of soft cisive role as an ingredient in recipes. With an average share of 8% in the recipe, soft caramels are the comfits with the highest fat content. For all soft caramels, from milk toffees to fudge to chews, the right choice of vegetable fat and its appropriate share in the end product are the prerequisites for quality. and, in addition, offer a price advan- The fat decisively influences the melting behaviour of these fats is hardness, chewing feel, and melting tage compared to cocoa butter. The particularly important for the pro- duct quality. At body temperat ure, they should contain as little solid fat as possible so that they quickly and completely melt in the mouth. sensory features of the end prod uct: properties. The fat prevents stickiness, both during the manufactu- ring process and the consumption. By exchanging the fat, a recipe can des cocoa butter as fat. However, besides these classical products, there are also coated candies who- se coating is not made of chocolate. They use compound masses instead. On the other hand, there are new attractive products on the market with coatings made of vegetable fat. This applies particularly to white binder that is necessary to keep the bar in shape. The fat in the binder guarantees good shaping and cutting properties during the manuf- acturing process and enhances the sensory properties when eating the bar. Part of the fat is often used for the coating mass (mostly a partly coating). The trend is towards yoghurt masses in which vegetable fats are used. coated candies, it is necessary to use vegetable fats with a high melting point (32 36 C), high solid fat content at room temperature, and fast crystallisation. The latter property is important to accelerate the coating process and to achieve a smooth and gapless surface on the end product. agents for sugarcoated candies. of price and their properties in the without. Fat is a component of the ally suited for fruits or cereals. For that continues to be used in milk ficant advantages both in terms a recipe component you cannot do ample, a yoghurt share, and are ide- Not forgetting the use of MCT oils toffees, vegetable fats offer signi- bars. Nonetheless, vegetable fat is coating masses that contain, for ex- be adjusted to different climatic conditions. Compared to milk fat Certainly fat would not be your first and vegetable waxes in surface gloss SFC (%) The SFC curves (SFC = Solid Fat Content in %) measured in fats give a good impression on many of the prop erties mentioned (see picture) and are a valuable first orientation guide for the selection C Hardness/cohesiveness Melting behaviour Heat resistance Tallowy Melting point 25 C 30 C 35 C 37 C 40 C Temperature ( C)

3 Recipe examples Recipe examples Application example compound (e.g. for icing) Ingredients dark cream filling Chovetine is a lauric cocoa butter substitute (CBS) based on palm kernel oil fractions. In the sweets industry, it is mainly used for producing premium coatings, chocolates, and hollow bodies. Products manufactured using Chovetine show better heat resistance, good crispness, and an excellent mouth feel. The coatings melt with a pleasant cooling effect, do not need tempering, and feature an extraordinary flavour release. Chovetine can completely replace cocoa butter in fillings, however, it is incompatible to cocoa butter. Therefore in recipes containing CBS fats, the amount of cocoa butter in the fat phase must not exceed 5%! When mixing with a higher amount of cocoa butter, there is the risk of fat bloom generation and reduced thermal stability of the product. Cocoa powder (10/12) 20% Full-cream milk powder 5.0% Cream powder 13.0% Sugar 30.0% Pralisan 32.0% Lecithin 0.4% Application example hazelnut nougat cream (spread) Ingredients dark icing milk icing Cocoa powder (10/12) 14.0% 5.0% Full-cream milk powder (25%) 10.0% Skimmed milk powder 6.0% 7.5% Nugamin is a smooth fat that is mainly used in the sweets industry. With Nugamin, smooth fillings and spread mixtures featuring an outstanding functionality are produced. Nugamin tolerates a high proportion of other oils in the recipe, e.g. nut oil, without migration effects. Moreover, the finished products feature a high thermal stability. When used in fillings, Nugamin does not require tempering and features a good flavour release. Sugar 47.0% 4.5% Chovetine % 32.0% Total fat 34.5% 35.5% Ingredients chocolaty, sweet variant nutty variant Cocoa powder (10/12) 6.7% 7.0% Application example chocolate filling (type: dark cream filling) Pralisan is a smooth fat based on palm oil and palm oil fractions that can easily be whipped. Thus it is particularly well suited for soft and whipped fillings in bakery products and chocolates. Pralisan is a non-lauric fat, but similar to lauric fats it melts quickly in the mouth with a pleasant cooling effect and good flavour release. Skimmed milk powder 6.5% 8.0% Hazelnuts 10.0% 15.0% Sugar 50.0% 44.95% Vanillin 0.02% 0.02% Salt 0.03% 0.03% Lecithin 0.5% 0.5% Nugamin 26.25% 24.7%

4 Product overview Excerpt from Walter Rau s broad range of products Service Recommended WR products Nutritional physiological key figures Description /main field of application SAFA % MUFA % PUFA % S:U RATIO Palmetta :1 Palmetta :0.9 Bavettin , 3, 4, :1.1 Bavettin , :0.7 Nugamin , :5.3 Nugamin , :2 PKS :0.1 Pralisan , :0.8 Pralisan :0.8 Chovetine :0.1 Chovetine :0.1 Chovetine :0.1 Kernetta :0.02 Explanation: 1 = Filling, 2 = Coating, 3 = Spread, 4 = Soft caramels, 5 = Coated candies, 6 = Binder/bars Explanation of the abbreviations SAFA %: Proportion of saturated fatty acids MUFA %: Proportion of mono unsaturated fatty acids PUFA %: Proportion of polyunsaturated fatty acids S:U RATIO: Ratio of saturated to unsaturated fatty acids, optimum is a value of at least 1:2* i.e., at least double the content of unsaturated fatty acids *Recommendation of the German Nutrition Society (DGE) Good products are those which meet the customers requirements. Therefore, new products are created in close cooperation with you, our customers. In our product developments, cultural and religious values will be just as much taken into consideration as nutritional-physiological trends or the new consumer habits. The expert staff of our Application Technology Department will not only guide you regarding the selection of suitable fats and oils but also support you in every way possible with the tuning of your preparations and processes at our Technological Centre or on-site with you. We will also be ready to solve more in-depth issues with the support of our competent laboratory team, which can fall back on a wide range of analysis methods.

5 Packaging options We can supply on demand Product consistency Packaging options liquid paste-like solid Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg Bag 25 kg Bag in Box 3 20 litres Tinplate buckets 10 litres Plastic buckets 25 litres powder, pearls, scales on request (for high-melting products) several nozzles possible Drum 180 kg Bulk container 1,000 litres Tank trucks Barge >250 tons Tinplate buckets 10 litres general remarks Plastic buckets 25 litres Tank trucks Walter Rau Neusser Öl und Fett AG Industriestraße D Neuss Drum 180 kg Bag in Box 3 20 litres Steel IBC (Aseptic IBCs) Heated IBCs Phone: /208 0 Fax: / info@walterrauag.de Internet: optionally with electrical heating, IBC or steel Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg Folding IBC Bag 25 kg Standard IBCs