BERRIES AND FRUITS COATING
Coating is a special process of consecutively application of the chocolate or piping sugar layers using a rotating surfaces.
After roasting nuts (almonds, hazelnuts and peanuts) are pelleting with chocolate.
After roasting nuts (almonds, hazelnuts and peanuts) are pelleting with chocolate.
The manufacturer may select other filling: cereals, seeds, berries, fruits, candied fruits, etc.
Coating technology usually consists of three separate operations:
• preliminary glazing of the filling
• application of a chocolate layer (or sugar)
• final glazing for brightness and abrasion and moisture protection.
• application of a chocolate layer (or sugar)
• final glazing for brightness and abrasion and moisture protection.
• Wide range of kernels, including gluten-free
EXPANDED KERNEL
• Organic product based on cereal flour
• Minimum size - 2 mm
EXTRUDED PRODUCTS
NUTS AND SEEDS
• Antioxidant source
• Easily digested source of caffeine
COFFEE BEANS AND COOKIES
• No butter and sugar
• Microbiological purity
Source of:
• Vitamins A, E and B group
• Minerals: iron, potassium, calcium, magnesium, copper, selenium, phosphorus, zinc
• Vegetable fats without cholesterol (60-70%)
• Omega-3, Omega-6, Omega-9
OPPORTUNITIES
EXPANDED KERNEL
EXTRUDED PRODUCTS
NUTS
SEEDS
COOKIES COFFEE
Thin layer of chocolate (bitter/milky/white/colored)
Caramel / sugar crust
Crispy crust based on natural juice syrup
Confectionery filling, praline
Sprinkling with sesame seeds, flax shifts, etc.
Vitamin fortification
A palette of flavors to cover the center (fruit, floral, berry, coffee, cream, etc.)
Natural color
Impregnation with natural juice, juice adding
Powdering with berries/spices
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