Chocolate for ambient, Chilled & Frozen Desserts
FDL produce a wide range of Chocolate products for many types of applications including Ice Cream, Bakery and Confectionery.
Products in this range include low temperature Chocolate flavour coatings, Chocolate Couvertures, Milk Chocolates, Carob Coatings and a unique range of Chocolate ‘Supercomps’.
All products are fully refined and conched to give a high quality performance and smoothness of texture to finished goods. With varying sizes of refiners we are able to produce batches from half ton up to 8 tons with a total daily capacity in excess of 20 tons.
Many of our Chocolate products are multi-functional. Other applications that our Chocolate products are used in include :
· Frozen Desserts
· Milk based puddings
· Chocolate Milk Drinks
Chocolate Flavour Coating HM2000
A flavour coating of the highest quality and intended for applications where a Chocolate-like mouthfeel and optimum flavour release are required. A softer chocolate coating for Biscuit dipping, Eclair coating etc. This versatile new coating is also suitable for frozen storage and distribution. HM2000 is now available additionally in small flakes which are suitable either for direct application or as an easy-melt high quality layered coating.
Chocolate Paste Filling Concentrate
Chocolate Supercomp AC0042 is just one of the range of Supercomp products and is a Sunflower Oil based product which is particularly suited for Ganache, Bavarois (Bavarian Creams), Pastry and Sponges. Using Chocolate Supercomp AC0042 in Chocolate sponges instead of traditional Cocoa Powders leaves the sponges feeling and tasting much moister than if Cocoa powder were used.
Chocolate ‘Superflo 2P’ and ‘Ultraflo 4P’
Produced in a free-flowing ‘flake’ form for easy inclusion into Food Products. They melt and blend smoothly into final applications giving un-paralleled taste.
Chocolate Colour and Flavour Compounds
Responding to recent E.C. legislation limiting the amount of artificial colours allowed in food, we have developed a new thicker, stronger flavoured compound which imparts a darker colour than would be expected when conforming with the new Colouring in Foods legislation. This material is designed for the Baker and Confectioner, being used in a wide range of applications in this area.
Chocolate for Frozen Desserts
A wide range of Chocolate products is available ranging from low temperature Chocolate flavour coatings for dipping and coating in Milk, Dark and White forms through a range of Chocolate Couvertures, Milk Chocolates and Carob Coatings to a unique range of Chocolate ‘Supercomps’ suitable for Ice Cream and Mousse.
Chocolate for Bakery, Patisserie & Confectionery
Products include Low Temperature Chocolate Flavour Coatings for dipping and coating in Milk, Dark and White forms through a range of Chocolate Couvertures, Milk Chocolates and Carob Coatings to a unique range of Chocolate Supercomps.
Chocolate Flavour Coating EHV1 and EHV2
These 2 Chocolate Flavour coatings are ideal for use with extruded Ice Cream and offer a thicker style coating with excellent results. Our Chocolate Flavour Coating ICL2 and ICD2 offer a versatile and cost effective coating in both Milk and Dark flavours. Another coating for Desserts is our Chocolate Flavour Coating HM2000, a new richer Chocolate Flavour Coating for Biscuit Dipping, Eclair coating etc. This versatile product is suitable for frozen storage and distribution. We also produce a Low Temperature Carob Coating.
Chocolate ‘SUPERFLO’ and ‘ULTRAFLO’
Chocolate Supercomps in a free-flowing flake form with the inclusion of an Emulsifier / Stabiliser system for the ‘Complete’ versions. The ‘SUPERFLO No.2P’ is a Chocolate compound whilst the ‘ULTRAFLO No.4P’ is real Chocolate. We can supply tailor made dispersible powders with a customer specified Emulsifier/Stabiliser system. The inclusion of these materials in addition to the Chocolate concentrate increases the dispersibility and cleaner handling of Chocolate powders.
Chocolate ‘Superflo 2P’
Developed from our ‘Supercomp’ range. This unique product is probably best regarded as a ‘concentrated’ chocolate flavouring for use in incorporated applications, dosages are much lower than would be the case if conventional chocolate were used. This has the obvious effect of reducing costs whilst also minimising disruption of the finished product’s consistency, thereby allowing ‘Superflo 2P’ to be used for applications where a synthetic colour/flavour compound would previously have been necessary. It is available in a ‘free-flowing’ flake form for easy inclusion into the food product. Suitable for use in Gateaux etc.
Chocolate ‘Ultraflo 4P’
This product was also developed from another of our ‘Supercomp’ range. It has all of the characteristics of the ‘Superflo 2P’ but it is a real Chocolate. Produced in a ‘free-flowing’ flake form as with the ‘Superflo 2P’ – these 2 products melt and blend smoothly into final applications giving un-paralleled taste.