Confectionery, dessert and ice cream inclusions
Enriching confectionery, ice cream and desserts with playful or contrasting inclusions opens up great prospects for differentiating your products. Vary with tastes ranging from chocolate to colored & flavored compound inclusions. Surprise with textures from smooth and mellow to hard and crunchy. And since technical properties are always important: Barry Callebaut’s inclusions show a very stable behavior in numerous fat-based and water-based applications.
Special inclusions
With Barry Callebaut’s cocoa nibs, you can add a pure and crunchy touch to your confectionery (chocolate bars, tablets, pralines), biscuits and bakery products. Cocoa nibs are roasted kernels of cocoa beans (100% cocoa), with a strong yet refined taste. They are available in different sizes.
Inclusions
Bake stable inclusions
With the variety of tastes and textures to include in bakery products, new creative ideas can quickly become reality. You can add the inclusion you want according to your or your customer’s wishes: pure chocolate in S, M or L drops, small or long sticks, sticks with an extra taste or crunchy texture, soft crèmes with a smooth mouth feel. And they all resist oven temperatures perfectly, guaranteeing a great taste experience and superb mouth feel.
