Chocolate biscuits: The future is more sophisticated, says Aasted

Future chocolate biscuits R&D: 'There are a wide range of opportunities that haven’t been explored in terms of combining chocolate molding with the baking of biscuits,' says Aasted

Chocolate and biscuits have long been paired, but future R&D will be far more sophisticated in terms of production, says the head of business development at Aasted.

Holger Henrichs said Aasted was committed to combining research and development expertise.

“We’re looking at optimizing and making machinery and production more sophisticated, possibly merging biscuit and chocolate production,” he told ConfectioneryNews at Interpack 2014 last month in Düsseldorf, Germany.

“There are a wide range of opportunities that haven’t been explored in terms of combining chocolate molding with the baking of biscuits,” he said. For example, chocolate fillings for biscuits, chocolate inclusions or multicolored biscuits, he explained.

This would mean more sophisticated, premium-priced end products, he said – a strategy many companies used to survive.

While chocolate and bakery had long been associated, Henrichs said companies had always relied on separate knowledge specific to each field. However, this would change, he said, with companies demanding expertize in both areas.

This, he said, was why Aasted had started to merge biscuit and chocolate research and development at laboratory level.

Look to Japan for inspiration

Globally, Henrichs said Japan had one of the most sophisticated biscuit markets and that a lot could be learned from product development in the country. Biscuits products in Japan, he said, were often intricately designed using chocolate.

“Japan has high demands on quality and innovation. The consumers are just very demanding,” he said.

Aasted would continue to sell biscuit and chocolate machinery separately, he said, but hoped that some form of production line that merged both was in the pipeline.

Related News

Study claims maltodextrin gels can reduce fat in confectionery fillings up to 25%

Reduce fat in confectionery fillings with maltodextrin, says researchers

Bosch Pack 301 LS (Length Slug) flexible packaging system

Bosch to launch Pack 301 LS packaging machine for biscuits and crackers

SGL Technology specilaizes in chocolate machinery and has references from the likes of Lindt and Barry Callebaut

Sandvik acquires Dutch chocolate equipment supplier SGL Technology

Krea Swiss chocMELTER melts, warms & manually tempers chocolate

Krea Swiss launches the chocMELTER to melt, warm or manually temper small or medium batches of chocolate

Bonds Confectionery launches own-brand confectionery for Christmas

Bonds Confectionery launches limited own-brand confectionery for Christmas

The ‘Opening Experience’ by Pollard Boxes

Big in 2016: Products ‘revealed gradually’ create sense of excitement and anticipation

Aasted Jensen Compact automatic molding line

Aasted launches low capacity chocolate molding line

Aasted's SuperNova Energy Tempering Machine

Energy use halved with grassroots tempering, says Aasted

Bossel with the Slug and Pile

Bosch launches ‘World first’ two-in-one biscuit machine

Fran Jimenez

Natra unwraps potential of ULMA confectionery machine

United Biscuits acquires stake in A & P Foods' Haansbro brand and gains a manufacturing base to produce McVities locally in Nigeria

United Biscuits invests in booming Nigerian biscuits market with A & P Foods buy

Related Products

See more related products

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.