Rising to the Occasion: Specialty Chocolates in Bakery

摘要

Consumers have a strong preference for chocolate-flavored baked goods, particularly cookies and cakes. While this preference can be met by formulating with cocoa powder, specialty chocolate is ideal in certain formulations and provides both a premium experience and positioning. By understanding the ways chocolate ingredients interact with the rest of the formulation, it is possible to successfully formulate products that deliver on the flavor and texture needed to live up to this premium positioning. While this article does not fully cover the complete range of chocolate applications in bakery, one can see that (just as in confectionery applications) temperatures are crucial, despite the ability to ignore temper in most cases. Viscosity also plays a role, even though it does not affect usage rates.