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‘Maltichoc’: Opportunity to improve and save

11 November 2010

Muntons Ingredients, makers of ‘World Class Malt’, have launched Maltichoc, an ingredient designed to enhance chocolate baked goods, while also reducing raw material costs

Andrew Fuller, Muntons Product Development Technologist, said “The cost of cocoa powder is spiralling and availability is poor. A reduction of up to 50% in cocoa powder is possible with the inclusion of our new product ‘Maltichoc’, while seeing no loss of product quality. In fact in our sensory panels many tasters preferred products made using the Maltichoc recipe.''

Andrew also added “It’s not just cost saving where Maltichoc performs. 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”.

‘Maltichoc’ is a blend of roasted malt flours and dried malt extracts. It has a bitter/roasted flavour, with a sweet background flavour. Although the flavour of the ingredient is not obviously chocolatey, it compliments and extends bitter chocolate notes perfectly in a range of baked goods. It also has a clean label, just declare ‘Barley Malt Flour, Barley Malt Extract’.

‘Maltichoc’ is available in 25kg sacks. Samples of this exciting new ingredient are available on request.

To summarise, with the addition of ‘Maltichoc’, the following can be achieved:

 Premiumise standard products by giving a dark chocolate flavour and appearance
 Replace expensive dark cocoa powder with ‘commodity’ types without the loss of product quality
 Reduce the inclusion rate of cocoa by up to 50%, particularly pertinent bearing in mind the current high market price of cocoa.


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