Andrew Fuller, Muntons product development technologist, said a reduction of 50% in cocoa powder was achievable with the inclusion of Maltichoc, while seeing no loss of product quality. "In fact in our sensory panels many tasters preferred products made using the Maltichoc recipe," said Fuller. The ingredient is a blend of roasted malt flours and dried malt extracts, which has a bitter/roasted flavour, with a sweet background flavour, according to the firm.
Fuller added: "The addition of this new ingredient to a value product or to a core recipe instantly enhances the product, providing a richer chocolate flavour, and dark chocolate colour." The clean-label ingredient is available in 25kg sacks, with samples available on request.