Compound Coatings: Handling and Processing

摘要

Compound coatings can be attractive as alternatives to chocolate coatings. While it is nearly impossible to duplicate the mouthfeel and flavor quality of real chocolate using chocolate-flavored compounds, they offer a great deal of versatility with other flavors. Unlike cocoa butter, compound-coating fats are typically bland and they offer their developers a means to create a wide range of flavors without the worry of interference from the natural flavor of cocoa butter. This is true even for deodorized cocoa butter to an extent. Likewise, the clean and water-like appearance of compound fats allows for the production of a wide range of colors, including pure white and lightly colored pastels.