Britannia. Britannia. specialty fats for the confectionery, chocolate and snack food industries

Transcription

1 Britannia Britannia specialty fats for the confectionery, chocolate and snack food industries Olam Food Ingredients Ltd Britannia Way, Goole, DN14 6ES United Kingdom T: +44 (0) F: +44 (0) E:

2 Contents Our Range of Confectionery 4 and Chocolate Fats Product Group Application Guide 12 Olam Cocoa and Olam International 14 Contacts 15 Britannia control recipe costs enhanced flavour characteristics greater stability The Britannia brand comprises Olam Cocoa s range of specialty fats. The range includes specialty vegetable fats and cocoa butter equivalents to meet the needs of the confectionery, chocolate and snack food industries, supported by a strong foundation of Original Formulations. Utilising proprietary technical expertise and a proven portfolio of standardised, specialty fats, the Britannia range also offers strategic, unique and novel options for Custom Applications. The opportunities this provides to our confectionery and chocolate industry partners is a competitive new product development (NPD) advantage, as well as the ability to take control over recipe costs, to achieve better consistencies in industrial production methods and to develop chocolate products with greater stability, new textures and enhanced flavour release characteristics. new textures

3 Our Range of Confectionery and Chocolate Fats Original Formulations RN0 Group Cocoa Butter Equivalent Fats (CBE) RN800 Group Cocoa Butter Improver Fats (CBI) RN700 Group Cocoa Butter Substitute Fats (CBS) RN0 Group Confectionery Fats Custom Products and Applications All of the specialty fat products in the Britannia portfolio are non-hydrogenated, offering the option of replacing existing hydrogenated fats in recipes and providing clean ingredient labels. 0% hydrogenated fats clean ingredient labels

4 RN0 Group Cocoa Butter Equivalent Fats (CBEs) Enhancing the stability, shelf life and value of your products RN800 Group Cocoa Butter Improver Fats (CBIs) Protection for your products The RN0 Group covers the complete range of international, industry standard CBEs. Certain RN0 fats are designed to support the characteristics of milk and dark chocolates and to improve both melting and flavour release characteristics. Other fats in this group have been developed to provide a stable fat matrix for application in super-coatings for moulded products, compound recipes, enrobing use and centre fillings. Melting Curves of Cocoa Butter and CBE Fats RN4 and RN232 Solid Fat Content (%) CBE RN232 Cocoa Butter CBE RN4 profile matching RN0 Advantages Functional and fully compatible with cocoa butter and cocoa ingredients at inclusion rates of just 5% by stabilising the natural variations in hardness inherent to these ingredients. Consistent quality and functionality achieved in every batch and fats are fully compatible with cocoa butter. Supports longer shelf lives with consistent appearance characteristics and eating properties as well as the prevention of premature fat bloom development. Provides competitive pricing alternatives. Many chocolate products are very sensitive to temperature fluctuations in storage and the partial softening of chocolate can lead to increased fat migration and result in fat bloom development. In warmer climates this can be a serious problem, particularly for products with soft fillings. The RN800 fats are designed to increase chocolate hardness in the sensitive temperature range between C and 35 C, without resulting in an undesirable melting tail. Hardening of Milk Chocolate by adding 5% of Cocoa Butter Improver Fat RN831 Solid Fat Content (%) Milk Chocolate Milk Chocolate + 5% CBI RN831 5% inclusion rate RN800 Advantages Create heat resistant stability with inclusion rates of just 4% to 5%. Increased hardness equals improved resistance against mechanical and friction damage during packing. Maintain the appealing, glossy surface of chocolate and chocolate-enrobed confectionery products. Enhance the crystallisation and solidification speed of chocolates to create a more solid surface at the exit of cooling tunnels, enabling faster transfer to wrapping and packing lines Temperature ( C) Temperature ( C) 35 7

5 RN700 Group Cocoa Butter Substitutes (CBSs) Simplifying your confectionery production RN0 Group Confectionery Fats Providing you with superior texturising products These lauric fats are different from other fats in that a complicated tempering process is not required during production, thereby lowering production costs. The RN700 fats are particularly suited for chocolate-flavoured moulded products, compound coatings for enrobing and for semi-solid centre fillings. RN700 Advantages Unique crystallisation properties ensure shelf-stable products with good glossy surfaces. The RN0 Group is a range of vegetable fats developed for use in the confectionery and wider food industries. These versatile fats are superior options in a multitude of applications from caramel fat and cream fillings in sandwiched biscuits, to the enrobing of solid sweet centres and all can be produced from sustainably sourced components. RN0 Advantages Non-lauric in nature, this range is more compatible with the cocoa butter in chocolate shells and coatings. Melting Curves of Cocoa Butter and Cocoa Butter Substitute Fat RN755 Solid Fat Content (%) CBS RN755 Cocoa Butter Provide superior sensory results as confectionery products and coatings made with these fats have a rapid and clean melting curve with excellent flavour-release characteristics. Contain only non-hydrogenated component fats and no trans-fatty acids to allow for clean labelling and to meet the demands of health conscious consumers. Use of these fats results in reduced recipe costs and simplification of production methods. Melting Curves of RN0 Group Confectionery Fats Solid Fat Content (%) Soft Fat RN189 Soft Fat RN170 Hard Fat RN2 Hardness ranges from rock solid to very soft and creamy at room temperature. A variety of melting profiles is available to suit individual requirements and solidification rates may be adapted for manufacturing lines. Reduced risk of fat migration means resistance to premature fat bloom development and a longer shelf life. Absence of trans-fatty acids meets partner expectations for healthier food ingredients. Compared to butter oil and full-fat dairy ingredients, these fats have lower saturated fat contents. Suitable non-dairy alternative for products in which the presence of milk allergen is not desired Temperature ( C) Temperature ( C) 35 9

6 Custom Products and Applications Delivering on your unique product needs Our expertise is in working with customers and partners to ensure that they have access to the optimal fat products that meet their needs from both technical and cost benefit standpoints. Our team is experienced in partnering with NPD and technical teams around the world to develop customised fat products that achieve the best possible results. Many of our Original Formulations were initially developed through such collaborative efforts and sharing our knowledge with our customers has resulted in product performance opportunities that are second-to-none. cost benefits Advantages Allows for the replacement of hydrogenated fats in existing applications and the reduction of saturated fat content. Modulation of hardness, melting profiles and solidification rates. Replacement of allergenic dairy butter. Creation of fats with sustainably sourced components. Creation of palm-free CBEs. optimal performance 11

7 Product Group Application Guide Group Description Suggested applications RN0 Cocoa Butter Equivalent fats with characteristics and properties similar to those of cocoa butter. In all chocolate products as per local composition allowances. For super-coatings and confectionery fillings. Require tempering. RN800 Cocoa Butter Improver fats that enhance the hardness of cocoa butter in chocolate products to provide better stability at higher ambient temperatures, and which may be used to create a harder product surface. In all chocolate products as per local composition allowances. For super-coatings and confectionery fillings. As barrier fat in layered products. Require tempering. RN700 RN0 12 Lauric Cocoa Butter Substitute fats for cost-effective confectionery applications. In compound coatings for bakery and confectionery products and for moulded confectionery. Do not require tempering. In confectionery fillings and centre creams. Palm oil based fat blends with tailored melting profiles for a wide range of product hardness. In a wide range of confectionery, bakery filling and centre creams, and for moulded confectionery centres. Do not normally require tempering. However, tempering enhances final product texture in some applications. As fat ingredient for caramel, fudge and fondant. As dairy fat replacer in above applications. 13

8 Olam Cocoa and Olam International Contacts More information on Olam can be found at Olam Cocoa Olam Cocoa is a fully integrated cocoa business that supplies cocoa beans, cocoa products and other ingredients to the confectionery industry. Cocoa beans are sourced from all major origins and Olam Cocoa s portfolio of respected brands is spearheaded by the iconic dezaan, with its heritage of more than 4 years of excellence, plus West African origin brand UNICAO, Latin American brand Joanes and the well-established Macao powders and Britannia specialty fats brands. Olam Cocoa has processing, refining and milling presence in the main cocoa producing countries, as well as in, or adjacent to, primary consumption markets in Europe, USA, Canada and Asia. Alongside a substantial operational infrastructure, Olam Cocoa recognises the clear responsibility to operate sustainably. This is formalised through the award-winning Olam Livelihood Charter (OLC) and is supported by the Olam Farmer Information System (OFIS) that collects and analyses data at the farmgate level for targeted project development. This is further enhanced by the Socially and Environmentally Responsible Agricultural Practices (SERAP) programme. As one of the world s foremost suppliers of sustainable cocoa, Olam Cocoa is accelerating progress towards its goal of 0% sustainably sourced cocoa by. As a global agri-business, Olam International holds leadership positions in a wide portfolio of ingredients that are available to complement the diverse needs of partners in the cocoa and confectionery sectors, including almonds, hazelnuts, cashews and peanuts; coffee; dairy; sugar and sweeteners; and spices from chilli to cinnamon. Olam International Olam International is a leading agri-business operating across the value chain in 65 countries, supplying various products across 16 platforms to over 13,800 customers worldwide. From a direct sourcing and processing presence in most major producing countries, Olam has built a global leadership position in many of its businesses. Headquartered in Singapore and listed on the SGX-ST on February 11, 05, Olam currently ranks among the top 50 largest listed companies in Singapore in terms of market capitalisation and is a component stock in the S&P Agribusiness Index and the DAX global Agribusiness Index. Olam is the only Singapore firm to be named in the 09, and 12 Forbes Asia Fabulous 50, an annual list of 50 big-cap and most profitable firms in the region. It is also the first and only Singapore company to be named in the 09 lists for the Global Top Companies for Leaders and the Top Companies for Leaders in the Asia Pacific region by Hewitt Associates, the RBL Group and Fortune. Head Office Olam Food Ingredients Ltd Britannia Way Goole, DN14 6ES United Kingdom T: +44 (0) F: +44 (0) E: bfi.office@olamnet.com Sales Offices Europe Olam Europe Ltd New Zealand House, 80 Haymarket London SW1Y 4TQ United Kingdom T: (+44) F: (+44) E: Olam Suisse Sárl Building A1 Business Park Terre Bonne Route de Crassier Eysins Switzerland T: (+41) F: (+41) E: Olam Food Ingredients Spain, S.L. C/Vial, s/n, Poligona Industrial Castilla Cheste, Valencia Spain T: (+34) F: (+44) Russia LLC Outspan International 77, Aviatsionnaya Street, Bld.1 Moscow, Russia T: (+7) F: (+7) Ukraine Olam Ukraine LLC Metallistov Street Kiev, 057 Ukraine T: (+38) The Americas Olam Americas Inc 130 Bishops Lane, Suite 50 Brookfield, WI 505 USA T: (+1) F: (+1) E: OlamCocoaAmericas@olamnet.com Joanes Industrial SA. Rodovia Ilhéus Urucuca KM 04 Distrito Industrial Ilhéus Bahia Cep Brazil T: (+55) E: OlamCocoaJoanes@olamnet.com Middle East Olam Middle East LLC Office #5, Sheikh Hasher al Maktoum Building, Al Ras, Deira Dubai UAE T: (+97)