Confectionery

Discover our dairy applications for food

Confectionery

Dairy products have different functions in confectionery products: giving flavor, providing the desired mouthfeel, giving the visual appearance and nutrition. The different type of components in milk each have their own function in confectionary:

Proteins give texture by holding moisture and forming a network, providing flavor and give stability to foams and emulsions and have a nutritional function.
Milk fat provides products with a unique flavor and are also a carrier for flavors. Furthermore, milk fat provides a creamy texture and mouthfeel and especially in chocolate it can reduce the fat blooming.
Lactose is important in the Maillard reaction and caramelization of confectionary and also is used as a bulking agent by adding viscosity and texture. Besides this, lactose is a carrier for flavors and minor other ingredients.

For different types of confectionery, the following dairy products can be used:

Chocolate:

Toffee/Caramels/Fudge:

Sweetened condensed milk
Skimmed milk powder
Sweet cream salted butter 80% & 82% fat
Sweet cream unsalted butter 80% & 82 fat
Recombined Butter 82% fat
Lactic butter 82 % fat

Protein/ Breakfast bars:

Sweets

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