Advertorial: Crunchy, fruity indulgence from the best of nature

Confectionery is all about fun and indulgence – but there is more. As well as an outstanding multi-sensory experience, the most important properties in the development of new and innovative confectionery also include naturalness and healthy added value.

Added crunch or a fruity core wrapped in tender chocolate turn enjoying confectionery into a unique multi-sensory experience – the more natural, the better. Fruits, vegetables and botanical extracts of all kinds are ideal for this.
As a producer and supplier of natural ingredients, Döhler knows the ­requirements of each food segment and develops integrated solutions. Through in-house processing of selected fruits, vegetables and other natural raw materials, the company supplies a wide range of ingredient solutions tailored to confectionery from a single source.
This broad product portfolio of natural ingredients extends from natural flavours, natural colours and coating systems to health ingredients, cereal ingredients, dairy & dairy-free ingre­dients as well as fruit & vegetable ­ingredients. It even includes specially-dried ingredients from a wide range of natural raw materials, which bring together the best of nature in dried form and are ideal for creating outstanding multi-sensory experiences in the confectionery segment.
For moments of sensuous indulgence like crunchy chocolate with fruity raspberry granulate and pistachio flavour or sandwich biscuits with fruit powder in the crème, Döhler offers numerous Dry Ingredients & Dry Systems made from carefully-­selected premium natural raw materials. The portfolio includes, for example, whole dried fruits, slices, pieces, powders and granulates.

Gentle drying technologies ensure pure taste
The natural ingredients can be used for many different products and give cereals, cereal bars, baked goods and new chocolate creations a fruity crunch, attractive visual effects and a unique, naturally delicious taste. To do this, the company uses especially gentle drying technologies such as freeze drying, vacuum belt drying, spray drying and roller drying.
Döhler’s drying technologies have many benefits. Freeze drying allows 100 % pure fruit ingredients to be added to confectionery in various forms, for example as fruit pieces or powders. The natural fruit acid is in perfect harmony with the sweetness of chocolate or pralines. Frozen
immediately after harvest, the fruits are then dried in a vacuum. So the frozen water is removed without becoming liquid. This especially gentle drying process retains the colour, taste, appearance and typical characteristics of the whole fruit.
To add special crunch to confectionery, the company also produces freeze-dried fruits in the form of fruit pieces and granulates. The fruit pieces are chopped or broken up before freeze-drying, and then carefully ­sorted. For product concepts with a natural positioning, 100 % fruit powders without carriers are ideal for processing in chocolate or pralines. Fruit powders are produced by grinding fruit pieces after freeze drying.
The company also produces application-specific Dry Ingredients & Dry Systems for further taste nuances, such as mascarpone and honey, which make products especially creamy and give them natural sweetness. Sweet or sour, creamy or crunchy – as a ­provider of complete ingredient ­systems and integrated solutions, Döhler has developed innovative product solutions for every consumer taste. In line with the company slogan “We bring ideas to life.” the company supports its customers in the con­fectionery industry from the initial idea to the ­finished product.•