Inclusions, Compounds & Coatings


Inclusions, Compounds & Coatings

This section is divided into three groups - Bakestable inclusions, Compound coatings and 'Other Inclusions'

Bake stable chocolates resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to chocolate drops or chunks, from extra small to large, you'll find the perfect for any of your bakery products. The extra small chocolate drops are ideal in bakery items baked at low temperatures or for a shorter time. The chunks and sticks are perfect for products that stay in the oven for longer.

Compound coatings, available from Barry Callebaut, Guittard and Irca, do not need to be tempered and contain non hydrogenated fats. These are suitable for Desserts, Bakery and Patisserie.

The 'Other Inclusions' section covers everything else that can be added to chocolates, bakery and patisserie for example marshmallows, Feuilletine, Crispearls, Bresilienne, meringue granules, fruit pieces, nuts .......and much more.