Sweets
Vegetable oils and fats from Walter Rau.
What would our world be without sweets?
The sweets industry is one of the
quantities of other fats, like, for ex-
product. Appropriate vegetable fats
Cereal bars
fats. Naturally, this renders the
heat resistance, and enhanced che-
association when it comes to cereal
most innovative business sectors of
ample, nut and almond oil or milk
uct range is continuously being ex-
mixture smoother. The higher the
the foodstuff industry.Since the prod-
panded by new developments and
creations, the production of sweets
requires a high degree of flexibility
as regards process equipment, raw
ma­terials, and recipes.
Vegetable fats are an essential con-
stituent of many recipes for sweets.
Depending on product and appli-
Coated candies
but first and foremost the flavour
with a chocolate coating that inclu-
joyment, not only the consistency
release is decisive, which is highly
products the fat properties decisively influence the sensory characteristics of the fin­ished product.
Spreads and fillings
Whether straight from the fridge
or at room temperature – sweet
spreads stay smooth and spreada-
ble in a wide temperature range.
Fillings should remain stable and
preferably not oil out or cause fat
migration at different temperatures. Thus the fats have to be se-
lected according to their melt­ing
and congealing behaviour. Sweet
spreads or fillings may, besides
vegetable fat, also contain larger
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Chocolate coated candies are made
influenced by the fat.
Soft caramels
Fat icings
caramels, vegetable fat plays a de-
In this field of application, the fats
into consideration, since in many
shelf life of the end product.
must be. For the experience of en-
ate fat, factors like melting behaviping properties have to be taken
mical stability, thus increasing the
duct, the more solid the basic fat
Vegetable fats used as icing or coa-
our, crystallisation speed, and whip-
show better melting profiles, higher
proportion of other oils in the pro-
cation, they have to fulfil different
tasks. When selecting the appropri-
Products containing cocoa and comfits
ting fats have to fulfil special tasks.
have a decisive influence on the
quality of the finished product as re-
gards certain parameters, like gloss,
mouth feel, and flavour release.
Their prop­erties can be flexibly ad-
justed to the individual products,
For the wide-ranging group of soft
cisive role as an ingredient in recipes.
With an average share of 8% in the
recipe, soft caramels are the comfits
with the highest fat content. For all
soft caramels, from milk toffees to
fudge to chews, the right choice of
vegetable fat and its appropriate
share in the end product are the
prerequisites for quality.
and, in addition, offer a price advan-
The fat decisively influences the
melting behaviour of these fats is
hardness, chewing feel, and melting
tage compared to cocoa butter. The
particularly important for the pro-
duct quality. At body temperat­ure,
they should contain as little solid
fat as possible so that they quickly
and completely melt in the mouth.
sensory features of the end prod­uct:
properties. The fat prevents stickiness, both during the manufactu-
ring process and the consumption.
By exchanging the fat, a recipe can
des cocoa butter as fat. However,
besides these classical products,
there are also coated candies who-
se coating is not made of chocolate.
They use compound masses instead.
On the other hand, there are new
attractive products on the market
with coatings made of vegetable
fat. This applies particularly to white
binder that is necessary to keep the
bar in shape. The fat in the binder
guarantees good shaping and cutting properties during the manuf-
acturing process and enhances the
sensory properties when eating the
bar. Part of the fat is often used for
the coating mass (mostly a partly
coating). The trend is towards yoghurt masses in which vegetable
fats are used.
coated candies, it is necessary to use
vegetable fats with a high melting
point (32–36 °C), high solid fat content at room temperature, and fast
crystallisation. The latter property is
important to accelerate the coating
process and to achieve a smooth and
gapless surface on the end product.
agents for sugarcoated candies.
of price and their properties in the
without. Fat is a component of the
ally suited for fruits or cereals. For
that continues to be used in milk
ficant advantages both in terms
a recipe component you cannot do
ample, a yoghurt share, and are ide-
Not forgetting the use of MCT oils
toffees, vegetable fats offer signi-
bars. Nonetheless, vegetable fat is
coating masses that contain, for ex-
be adjusted to different climatic
conditions. Compared to milk fat
Certainly fat would not be your first
and vegetable waxes in surface gloss
SFC (%)
The SFC curves (SFC = Solid
Fat Content in %) measured
in fats give a good impression on many of the
prop­erties mentioned (see
picture) and are a valuable
first orientation guide for
the selection.
100
95
90
85
80
75
70
65
60
55
50
45
40
35
30
25
20
15
10
5
0
20 °C
Hardness/cohesiveness
Melting behaviour
Heat resistance
“Tallowy”
Melting point
25 °C
30 °C
35 °C
37 °C
40 °C
Temperature (°C)
Walter Rau. Neusser Öl und Fett AG.
Recipe examples
Recipe examples
Application example compound (e.g. for icing)
Ingredients
Chovetine is a lauric cocoa butter substitute (CBS) based on palm kernel oil
dark cream filling
Cocoa powder (10/12)
20%
ings, chocolates, and hollow bodies. Products manufactured using Chovetine
Full-cream milk powder
5.0%
show better heat resistance, good crispness, and an excellent mouth feel. The
Cream powder
13.0%
Sugar
30.0%
butter in fillings, however, it is incompatible to cocoa butter. Therefore in reci-
Pralisan
32.0%
pes containing CBS fats, the amount of cocoa butter in the fat phase must not
Lecithin
0.4%
fractions. In the sweets industry, it is mainly used for producing premium coat­
coatings melt with a pleasant cooling effect, do not need tempering, and feat­
ure an extraordinary flavour release. Chovetine can completely replace cocoa
exceed 5%! When mixing with a higher amount of cocoa butter, there is the risk
of fat bloom generation and reduced thermal stability of the product.
Application example hazelnut nougat cream (spread)
Ingredients
dark icing
milk icing
Cocoa powder (10/12)
14.0%
5.0%
Full-cream milk powder (25%)
10.0%
–
Skimmed milk powder
6.0%
7.5%
Sugar
47.0%
4.5%
Chovetine 950
33.0%
32.0%
Total fat
34.5%
35.5%
Nugamin is a smooth fat that is mainly used in the sweets industry. With Nugamin, smooth fillings and spread mixtures featuring an outstanding function­
ality are produced. Nugamin tolerates a high proportion of other oils in the
recipe, e.g. nut oil, without migration effects. Moreover, the finished products
feature a high thermal stability. When used in fillings, Nugamin does not require tempering and features a good flavour release.
Ingredients
chocolaty, sweet variant
nutty variant
Cocoa powder (10/12)
6.7%
7.0%
Skimmed milk powder
6.5%
8.0%
Hazelnuts
10.0%
15.0%
Sugar
50.0%
44.95%
Vanillin
0.02%
0.02%
ric fats it melts quickly in the mouth with a pleasant cooling effect and good
Salt
0.03%
0.03%
flavour release.
Lecithin
0.5%
0.5%
26.25%
24.7%
Application example chocolate filling (type: dark cream filling)
Pralisan is a smooth fat based on palm oil and palm oil fractions that can easily
be whipped. Thus it is particularly well suited for soft and whipped fillings in
bakery products and chocolates. Pralisan is a non-lauric fat, but similar to lau-
Nugamin
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Walter Rau. Neusser Öl und Fett AG.
Product overview
Service
Excerpt from Walter Rau’s broad range of products
Nutritional physiological key figures
Recommended WR products
Description /main field of application
SAFA %
MUFA %
PUFA %
S:U RATIO
Palmetta 10080
1
50
40
10
1:1
Palmetta 28050
1
53
38
9
1:0.9
Bavettin 22820
1, 3, 4, 6
47
42
11
1:1.1
Bavettin 28100
1, 2
57
35
8
1:0.7
Nugamin 22990
1, 3
16
59
25
1:5.3
Nugamin 28480
1, 3
33
49
18
1:2
1
93
6
1
1:0.1
Pralisan 10390
4, 6
56
37
7
1:0.8
Pralisan 94350
6
56
37
7
1:0.8
Chovetine 10190
4
93
6
1
1:0.1
Chovetine 11950
5
88
10
2
1:0.1
Chovetine 19500
5
98
1.5
0.5
1:0.1
Kernetta 29360
2
98
2
0
1:0.02
PKS 10190
Explanation: 1 = Filling, 2 = Coating, 3 = Spread, 4 = Soft caramels, 5 = Coated candies, 6 = Binder/bars
Explanation of the abbreviations
SAFA %: Proportion of saturated fatty acids
MUFA %: Proportion of mono unsaturated fatty acids
PUFA %: Proportion of polyunsaturated fatty acids
S:U RATIO:
Ratio of saturated to unsaturated fatty acids, optimum is a value of at least
1:2* – i.e., at least double the content of unsaturated fatty acids
*Recommendation of the German Nutrition Society (DGE)
Good products are those which meet
or on-site with you. We will also be
the customers‘ requirements. There­
ready to solve more in-depth issues
fore, new products are created in close
with the support of our competent
cooperation with you, our customers.
laboratory team, which can fall back
In our product developments, cultural
on a wide range of analysis methods.
and religious values will be just as
much taken into consideration as nutritional-physiological trends or the
new consumer habits.
The expert staff of our Application
Technology Department will not only
guide you regarding the selection of
suitable fats and oils but also support
you in every way possible with the
tuning of your preparations and processes – at our Technological Centre
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Walter Rau. Neusser Öl und Fett AG.
Packaging options
We can supply on demand
Product consistency
Packaging options
liquid
paste-like
solid
Block 4 x 2.5 kg / 10 kg / 12.5 kg / 20 kg / 25 kg
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Bag 25 kg
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Bag in Box 3–20 litres
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Tinplate buckets 10 litres
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Plastic buckets 25 litres
powder, pearls, scales on request
(for high-melting products)
several nozzles possible
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Drum 180 kg
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Bulk container 1,000 litres
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Tank trucks
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Barge >250 tons
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Tinplate buckets
10 litres
general remarks
Plastic buckets
25 litres
Tank trucks
Walter Rau
Neusser Öl und Fett AG
Industriestraße 36–40
D- 41460 Neuss
Drum 180 kg
Bag in Box 3–20 litres
Steel IBC
(Aseptic IBCs)
Heated IBCs
Phone: +49 21 31 /208–0
Fax: +49 2131 /208–80–251
E-mail: [email protected]
Internet: www.WalterRauAG.de
optionally with electrical heating, IBC or steel
Block 4 x 2.5 kg / 10 kg /
12.5 kg / 20 kg / 25 kg
Folding IBC
Bag 25 kg
Standard IBCs