NEWS

1 July 2006

A delightful taste and long shelf life is a difficult match when it comes to fillings. Often the taste is great but the storage life is not, or vice versa. Belcolade has developed a fantastic solution: Cryst-o-fil®. This new recipe for fillings combines a refined taste, smooth texture and quick melting properties with a shelf life of minimum 9 months. In addition, Cryst-o-fil® doesn’t contain any hydrogenated fat and therefore has very low trans-fatty acids content. Thanks to Cryst-o-fil®, chocolate and pastry makers can make the finest creations tailored to the growing market’s requirements.

A new standard in the world of fillings

Belcolade proudly presents Cryst-o-fil®. The mix of minimum 50% real Belcolade chocolate, refined vegetable oils and anhydrous milk fat results in a powerful or mild flavour profile, depending on the product you choose: dark, milk or white. Thanks to the careful selection of the fat composition of Cryst-o-fil®, this base filling has a smooth texture and quick melting properties similar to a product made with fresh cream, but without the disadvantage of a short shelf life. 

Many of the ready-to-use fillings existing in the market today are formulated with hydrogenated vegetable oils. These oils crystallise easily and guarantee a long stability for the finished products. However, their melting profile gives a waxy taste and, what's more, it results in a high concentration of trans-fatty acids. Trans-fatty acids have been reported as causing an increase of the LDL (or bad) cholesterol. (remark: it is important not to make a direct link between the presence of these trans fats and the increase in LDL cholesterol, because we have no tests or analysis to prove this)
Cryst-o-fil® offers a solution to these challenges, being formulated with refined vegetable oils and containing no trans-fatty acids (= lower than 2% on total fat). Its taste profile is equivalent to this of traditional recipes containing butter cream or fresh cream. 

Belcolade applies a unique crystallisation methodology

The crystallisation and stabilisation of a product containing cocoa butter and non-hydrogenated vegetable oils is very difficult. If you apply traditional chocolate methodologies, it is also a very slow process. Hence, Belcolade has invented a solution using a unique crystallisation process adapted to the product composition. The stable crystal forms produced with this unique method guarantee that the texture, and consequently the full taste impression, is preserved throughout the shelf life of the end product. This way we can guarantee a shelf life for Cryst-o-fil® of nine months. 

Cryst-o-fil® : express your creativity in an easy way

Thanks to Cryst-o-fil® chocolate and pastry makers can work fast and precise, and at the same time be creative. During the confection of fillings, Cryst-o-fil® is first softened at a temperature between 22°C-26°C. Then the complementary ingredients, such as sugar syrup, glucose syrup, fondant sugar, alcohol or fruit pastes, can be added to obtain the desired colour and flavour. The chocolate or pastry maker can also whip the filling into a stable mousse by using for example a high-speed mixer. 
As Cryst-o-fil® contains no water, you can incorporate dry ingredients, such as dried fruits, nuts, biscuits, spices, puffed rice and cereals, and maintain a crispy texture.

A recipe book is available upon request to give you some ideas on how to be creative with Cryst-o-fil®. Chocolates made with Cryst-o-fil® should be stored as usual at temperatures lower than 18°C.

With this innovation Belcolade marks the beginning of a new era in added value fillings.  Its customers will be able to differentiate themselves in the market with creative, high quality products with a long shelflife.