The developed product, which has been on sale since November 2015 and is subject to constant improvement from year to year, corresponds to the incremental innovation of the formulation, from the development with suppliers of sugar substitutes, the use of a new generation of natural sweeteners of high intensity in synergy with the ingredients of sugar substitutes, the production process, presentation and compliance with rheological behavior essentially equivalent to its added sugar counterpart.
This innovation represents a technical advance to obtain a product with a competitive difference because it has the advantages of lower caloric content (430 kcal / 100 g) and fat content (less than 33%), without partially hydrogenated fats, resistance to critical processes. baking from 180 to 200°C, without losing the sensory characteristics and soft creamy texture after baking without impairing the functionality as is the case with the addition of sugar.
This product meets the requirements of the existing market, the bakery and biscuit industry, to have an entry that contributes to compliance with the laws arising from the Sectoral Health Program 2013 – 2018 in accordance with the National Development Plan 2013 – 2018 in order to reduce the risks affecting the health of the population in any life activity, as well as guarantee industrial production without changing the parameters of the line and placing on the market finished products with properties similar to those with added sugar, with a balance of added value of positive health benefits for consumers, characteristic chocolate pleasure and certificates required for export (ISO 9001 : 2015, FSSC 22000 v.41, kosher).
Get to know all the company’s products ALPEZZI CHOCOLATE and electrical stand 1810