Compound coatings for Confectionery and Baked treats
Compound coatings for Confectionery and Baked treats
Chocolate coatings or compound coatings?
Chocolate and compound coatings serve the same purpose: to add an extra chocolaty or flavored layer on a sweet treat. But they differ on one key characteristic, the fat matrix:
- Chocolate coatings are mainly based on cocoa butter only, in some cases enhanced with a minimal percentage of special vegetable fats.
- Compound coatings, on the contrary, are based mainly on other vegetable fats, such as palm, palm kernel, sunflower oil and more.
The main advantage of the latter is the possibility to play with the fat composition and achieve different melting behaviors and workability requirements, so that they perfectly fit your creations and your production processes.
Thanks to special fat content and fat matrices, our range of compound coatings is designed to allow you perfect workability depending on your end application:
- For enrobing, bottoming and drizzling baked treats
- For glazing bakery and pastry treats such as donuts
- For molding confectionery treats such as hollow figures
Unlike chocolate, our compound coatings do not require any tempering.
Enrobing, bottoming and drizzling baked treats
Enrobe, bottom, or decorate your sweet creations with a layer of cracking coatings for a chocolatey touch, visually and taste-wise.
At Barry Callebaut, we developed two different ranges, each characterized by special fat matrices, fat contents and different fluidities:
- Medium fluid recipes, for a regular layer of coating to add an extra crunchy dimension to your treats
- Highly fluid recipes, for an extra thin layer of coating, resulting in a delicate mouthfeel.
These ranges are also suitable for panning nibbles, with a regular or a thin layer.
Glazing baked treats
If your baked treat is not flat, as typically with donuts, the preferred choice is fat-based glazing: the special fat matrix allows for extra flexibility, so that the recipe adheres perfectly to the non-flat surface without any cracking during the shelf life or when biting into it.
In addition, we have a wide range of water-based glazings, the perfect recipes if you want your creation to shine!
Molding confectionery treats
Our range of compound coatings for molding treats such as hollow figures is developed to ensure a similar mouthfeel as chocolate: characterized by a hard fat matrix, low in fat content and hence low in fluidity, those are the perfect recipes to replace chocolate in molding applications.
Loads of flavor and color possibilities
The range of flavor and color palette available at Barry Callebaut is extremely broad:
- Choco essentials range, from the most intense and dark choco flavor to the most delicate, sweet milky white.
- Our fruity range, including from the most classic flavors such as berries to the most exotic ones such as mango, passion fruit and more.
- Infinite shades of caramel, from the darkest, intense brownie flavored to the lightest, sweet ones.
- Other trendy flavors, from yogurt to licorice to brandy, anything is possible at Barry Callebaut!
- Colorful coatings with rich, intense colors to make your creation instagrammable!
At Barry Callebaut, we do believe indulgence can go hand in hand with healthier, more transparent options. Choose:
- Our “Clean and Clear range”, without hydrogenated fats nor palm oil and with natural colors and flavors;
- Our “Good for you” range, including Vegan options;
- Our coatings with sunflower lecithin.
