Plant based grades include malt, oat and rice ingredients with cereal-derived flavour profiles and different contributions to sweetness and solids. Available catalogue formats should be compared individually: a juice concentrate, puree, preparation or specialist ingredient may have a different composition and handling profile. The family groups ingredients for commercial navigation; it does not mean that every listed product is interchangeable in a recipe.
Plant Based Chocolate Supplier & Distributor
Fruit concentrates, purees and preparations are generally evaluated within a compatible centre or filling system. Water-containing ingredients should not be assumed suitable for direct addition to a chocolate mass, where they can disrupt handling and texture.
For filled chocolates and coated products, define the water activity, viscosity and composition of the centre, then assess interaction with the surrounding fat phase. Fruit acidity and sweetness need to be balanced against the cocoa profile, and particles must suit the depositing or enrobing method.
Review cereal source, composition and consistency for the selected grade. Verify allergen and gluten information from the product documentation, and assess how cereal notes combine with fruit, cocoa or other flavours.
Evaluate centre deposition and coating integrity at production temperatures. Storage trials should cover moisture and fat migration, changes in texture, cracking and the appearance of the coating. The finished confection requires its own shelf-life assessment; the ingredient specification alone does not establish stability.
As a supplier and distributor, MAK Food Company works from the relevant flavour, solids and processing parameters to identify catalogue options for technical evaluation. Confirm the selected grade's composition, packing, storage and handling instructions against its specification. Origin, availability and delivery arrangements are agreed for the specific product and order. A chocolate brief should state whether the ingredient is intended for a ganache, fruit centre or another separate component and describe the surrounding chocolate system.
