Confectionery Coating
Confectionery coating, also known as candy wafers or compound coating is an easy-to-use substitute for real chocolate. Confectionery coating uses a vegetable fat to replace the cocoa butter that is found in genuine chocolate. Many enrobed products like nutrition bars that require a long shelf life and may be subjected to a wide range of temperature benefit from being coated in a compound coating instead of real chocolate, which can bloom and is not as temperature stable as compound coatings with palm fat.
Applications Include:
Enrobing
Baking
Panning
Drizzling
Molding
Inclusions
Bottoming
"Allulose tastes just like sugar, but has zero glycemic impact and almost zero calories"
Where do we get our Palm Fat?
Allulose Compound coatings are made with palm fats that are produced in an ethical, sustainable and transparent way. Our suppliers are rated by third party organizations including USDA certified organic, Fair Trade Certified, Rainforest Alliance Certified and RSPO.
Is there any chocolate in the product?
Most confectionary coatings use defatted chocolate (which is basically cocoa powder) instead of the whole cocoa bean because we don’t want to include the cocoa butter in there (thats the part that requires tempering and special handling). For this reason, the product is not actually chocolate, but is called confectionary coating. We combine a low fat cocoa powder with palm kernel fat to create a stable chocolate flavored coating that requires minimal special handling.
Request a Sample
(No charge for 1-lb sample, larger samples may require some lead time). Serious inquiries only, please be a food company interested in evaluating this unique ingredient. Questions? email rachel@alacarteconnections.com
