Knighton Ingredients reveals “game-changing” chocolate application at the LCF 2018
Knighton Ingredients has today (11th October) announced its newest application capability for its long-established chocolate powder ‘NovaCote’.
Knighton’s NovaCote chocolate powder removes the need to temper chocolate, a process that would normally be carried out to ensure the finished product has ‘snap and sheen’.
It has been produced by taking liquid chocolate and putting it through a cryogenic process, which alters the crystalline structure of the chocolate.
Results have been confirmed by research undertaken by Campden BRI and PAS and demonstrated that, the changing of these crystal structures allows NovaCote to ‘seed’ untempered chocolate and it is anticipated that this will improve production time, reduce waste and allow manufacturers to innovate
Commenting, Paul Cannings, Business Unit Director for Ingredients said: “The process of tempering is something that artisanal and home chocolatiers spend years learning to perfect to ensure that their finished products deliver exactly what the consumer is seeking.
“A process that even for those who know what they are doing is time consuming, can be messy and can very quickly go wrong”
Knighton Ingredients announced this latest application development today at The London Chocolate forum. An annual event which sees some of the biggest names globally meet to discuss, learn and understand matters of importance to the chocolate industry.
Cannings, continued: “We couldn’t think of a better location to introduce NovaCote’s expanded capabilities to the industry.
“NovaCote is a product that Knighton has historically supplied to the food industry for use in beverage and baking products. Through the work we have undertaken with artisanal chocolatiers, we are confident that as we see more people produce at home following the success of programmes like Great British Bake Off, NovaCote really does bring something exciting to the chocolate industry.”
For more information visit: www.knightonfoods.com