Apart from the indirect incorporation of cereals via cookies and wafers and the like, it is possible to use cereals directly in chocolate confectionary products.
Whatever is used to the customer the chocolate bar must bring the ultimate in eating pleasure, by giving the expected flavor, smoothness and melting profile.
The original hard and crunchy cereals confectionary snack consist of the mixture compacted together bound with a wash of fat, sugar and cocoa powder for flavoring.
Wheat, corn, oats, rice, barley, rye and sorghum can all form the bases for confectionary snack products.
Certain cereal components are useful sources of vitamins as well as protein. Defatted wheat germ is used for the fortification of breakfast cereals, which, in turn are popular ingredients of chocolate bars.
Extrusion cooking and simultaneous forming of cereals has potential in chocolate confectionary because of the wide range of textures and shapes that are possible.
Moreover, extrusion cooking appears to modify the textural properties of the cereal in such a way that crispness is retained at higher moisture levels than would be the case for conventional processed cereals.
Chocolate confectionary with cereals are a particular category of countlines and are classified marketing terms into their own sector. They are presented in the conventional countlines format and size and are characterized by consisting predominantly of cereals, nuts and fruit.
The most solid eating chocolate is still milk chocolate, with added cereals, or nuts or fruits.
Cereals in chocolate confectionary
