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Regency Mowbray manufacture a large range of Chocolate and Cocoa based products suitable for use in the Bakery, Patisserie and Confectionery Industry. Products include Low Temperature Chocolate Flavour Coatings for dipping and coating in Milk, Dark and White forms through a range of Chocolate Couvertures, Milk Chocolates and Carob Coatings to a unique range of Chocolate Supercomps.
Chocolate Flavour Coating HM2000 - is a flavour coating of the highest quality and intended for applications where a Chocolate-like mouthfeel and optimum flavour release are required. It is a softer chocolate flavour coating for Biscuit dipping, Eclair coating etc. This versatile new coating is also suitable for frozen storage and distribution. HM2000 is now available additionally in small flakes which are suitable either for direct application or as an easy-melt high quality layered coating.
Chocolate Paste Filling Concentrate - this paste has been specially developed for use with fondant and other systems to make Chocolate centres and fillings in Hand Made Chocolates, Bavarian Creams, Pastry and Sponges.
Chocolate Colour and Flavour Compounds - responding to recent E.C. legislation limiting the amount of artificial colours allowed in food we have developed a new thicker, more strongly flavoured compound which imparts a much darker colour than would be expected when conforming with the new Colouring in Foods legislation. This material is designed for the Baker and Confectioner, being used in a wide range of applications in this area.
Chocolate 'Superflo 2P' and 'Ultraflo 4P' - these products are produced in a free-flowing 'flake' form for easy inclusion into Food Products. They melt and blend smoothly into final applications giving un-paralleled taste.
Dipping Sauces - Ideal as Doughnut Dipping Sauces - available in Chocolate, Chocolate Fudge and Chocolate Mint flavour
Take a look at some of the products available for the Baker, Patissier or Confectioner.
© Regency Mowbray Company Limited 2004