Description
Marie Loewen, Blommer Chocolate Company. Presented at the 2019 conference
The past few years have seen increasing crossover between confections, snacks and bakery. The prevalence of snacking at all times of day and the demand for new, innovative products to try has blurred the lines between candy and other categories. This trend demands an expanded tool set of product developers, as the chocolate needed for bakery has its own set of requirements that differ somewhat from typical confectionery specifications. This presentation will address how and when chocolate is incorporated into bakery items, discuss noteworthy ingredient interactions and identify the specifications of concern for various bakery applications.
