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A wide range of Chocolate products is available ranging from 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’ suitable for Ice Cream and Mousse.
Chocolate Supercomp Range - This unique product range is probably best regarded as 'concentrated' chocolate for use in incorporated applications, dosages are much lower than would be the case if conventional chocolate were used. This has the obvious effect of reducing costs whilst also minimising disruption of the finished product's consistency, thereby allowing Supercomps to be used for applications where a synthetic colour/flavour compound would previously have been necessary.
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Chocolate 'SUPERFLO' and 'ULTRAFLO' - are Chocolate Supercomps in a free-flowing flake form with the inclusion of an Emulsifier/Stabiliser system for the 'Complete' versions. The 'SUPERFLO No.2P' is a Chocolate compound whilst the 'ULTRAFLO No.4P' is real Chocolate. For contract customers purchasing in quantity we can supply tailor made dispersible powders with a customer specified Emulsifier/Stabiliser system. The inclusion of these materials in addition to the Chocolate concentrate increases the dispersibility and cleaner handling of Chocolate powders. Making Chocolate Desserts / milks could not be easier.
Chocolate Flavour Coating EHV1 and EHV2 These 2 Chocolate Flavour coatings are ideal for use with extruded Ice Cream and offer a thicker style coating with excellent results.
Our Chocolate Flavour Coating ICL2 and ICD2 offer a versatile and cost effective coating in both Milk and Dark flavours. Another coating for Desserts is our Chocolate Flavour Coating HM2000, a new richer Chocolate Flavour Coating for Biscuit Dipping, Eclair coating etc. This versatile product is suitable for frozen storage and distribution. We also produce a Low Temperature Carob Coating.
© Regency Mowbray Company Limited 2004