Anti-scuff glaze for enrobed chocolate to keep up appearances
The anti-scuff glaze has moulded and enrobed chocolate in its sight, as well as chocolate-covered biscuits.
Four years in development, the coating does not "alter the taste, appearance or toothfeel of the product", a spokesperson at Mantrose UK told ConfectioneryNews.com.
Mantrose set about designing an agent, as yet unnamed, that responded to customer demand for a product that upholds the appearance of the chocolate while protecting its surface from scratches.
"The glaze stops scuffing, notably when the products are packed into bags, or in 'pick 'n' mixes'," added the spokesperson.
The firm remained tight-lipped about the ingredients of the anti-scuff agent that acts as an 'invisible protection', but added that the product conforms to all EU food regulations.
A key challenge for the firm in designing the micro-thin coating related to the application of the agent in the manufacturing line.
The nature of the manufacturing process for enrobed chocolate and the cooling tunnel do not leave 'not much time in the drying line'.
When asked about the quantities of the agent required by a manufacturer the spokesperson at Mantrose UK, whose parent company is US firm Mantrose-Haeuser, said "only a little" is necessary for protection.
And in terms of cost, the product is "in line with our other products and competitors on the market", said the firm.
Mantrose UK presented their latest anti-scuff innovation at the ProSweets trade show last month in Cologne.
