7 The three components of TROPICAO™. TROPICAO™ TROPICAO™ Seed TROPICAO™ Seeder TROPICAO™ CBI Bloom stability after heat treatment (temperature cycle: 5 x 37–25°C (98.6–77°F)). At the bottom, a chocolate with TROPICAO™; at the top, a chocolate without. “Our solution protects the chocolate from heat-related bloom in temperatures up to 37°C (98.6°F) and extends its shelf life with more than six months”, says Marco Oomen, AAK’s Marketing Director, Chocolate & Confectionery Fats. “This means that consumers get the best experience with our customers’ products and brands – in any climate.” TROPICAO™ZKLFKLVWKH¿UVWLQQRYDWLRQRILWVNLQGLVD carefully tested solution that can be integrated into existing production lines while maintaining and improving production HI¿FLHQF\7KHVROXWLRQFRQVLVWVRIWKUHHVLPSOHFRPSRQHQWV a TROPICAO™ CBI, a TROPICAO™ Seed, and a TROPICAO ™ Seeder unit, compatible with all production lines and attached to manufacturers’ existing tempering units. “With our solution, there is no trade-off between heat stability and sensory”, says Marco Oomen. “This means that you can stop heat-related bloom while preserving the sensory of the chocolate and retaining the same snap, texture, mouthfeel and taste that is essential to the brand experience.” :DWFKWKH$$.EORRP¿OP AAK’s new TROPICAO™ video takes the viewer into a heat chamber (simulating hot climates) where two pieces of chocolate are stored. One piece has been manufactured by using AAK’s TROPICAO™ procedure, the other one by following a standard procedure. To access the video and witness the difference that TROPICAO™ will make, please visit http://aaktropicao.com.
AAK Insight no 4 2017
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