AAK solutions for fillings AAK用于夹心的解决方案 Requirements of a filling
Processing
Sensory
Hard or soft? Cool-melting? Flavour release? Mousse structure?
Crystallisation speed? Tempering? Rework?
The choice of filling fat affects many properties Recipe
Nuts? Soft toffee? Chocolate covered?
Stability
Storage
temperature? Shelf life?
Health/image/labelling
Vegetable fat? Reduced amount of SAFA?
AAK ACADEMYTM www.aak.com Traditionel fillings传统夹心
–Cocoa fillings可可夹心
Types of fillings夹心类型
?With cocoa powder只含可可粉
?With cocoa mass (cocoa butter)含可可液块（可可脂）
–Nut fillings坚果夹心
?Hazelnut, Almonds etc.榛子酱，杏仁酱
Special types of fillings特殊类型夹心
–Truffle fillings松露夹心
–Ganache fillings Ganache夹心 –Aerated fillings充气夹心
AAK ACADEMYTM www.aak.com A description of filling fat夹心油 –A filling fat is a natural fat, all of vegetable
origin.夹心油是天然的植物来源的油
–A filling fat may contain all types of fatty acids, depending of the raw materials.
根据原料的不同，可能含有所有类型脂肪酸
–A filling fat may be totally, partly or non-compatible with cocoa butter.
夹心油可能与可可脂完全或部分不兼容
–A filling fat may be a temper fat or a non-temper fat.夹心油可以是调温的或不调温的 –A filling fat may contain a wide range of emulsifiers.不同夹心油可能含有不同乳化剂
www.aak.com AAK ACADEMYTM Confectionery filling fat overview 夹心油总览
TEMPER 调温 NON-TEMPER不调温 NON- TRANS无反式 TRANS反式 NON-TRANS无反式 NON- NON- NON- LAURIC月桂酸 ”LAURIC”月桂酸 LAURIC非月桂酸 LAURIC非月桂酸 LAURIC非月桂酸 ILLEXAO ER SILKO? CHOCOFILL GP? CHOCOFILL LT? CHOCOFILL? BR DELIAIR NH? CHOCOFILL? NH AKOSPREAD? GP www.aak.com AAK ACADEMYTM
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