It’s true. We have spent a lot of time and resources on developing these products to achieve quality. Today we can give you the best we can offer. We’re proud of our work and want to emphasize the difference between regular cocoa powder and DOLCESOFT CACAO®.
Initially the raw material is cocoa powder which is then processed in industrial plants where the single grains are covered (or more correctly “microencapsulated”) with a barrier of fat and with specific ingredients that have been requested by the customer according to his needs: this is why they are special products.
DOLCESOFT CACAO® has been developed to solve the problems related to the shelf life of long-life cakes and desserts, such as industrial tiramisu for example.
Whether the product is fresh, frozen or at room temperature, if it is to be distributed, stored and displayed on the shelf or in the refrigerated counter for many months, it needs to have a resistant decoration that remains powdery until consumption.
Cakes, desserts, tiramisu, pastries for catering and events, where you want to keep the decoration intact and dusty until consumption, need a dusting not only with a simple cocoa but with special encapsulated powders, such as DOLCESOFT CACAO®.
Below is a list of our microencapsulated powders in the catalog.
All of these are encapsulated without hydrogenated fats and gluten, to which we add other features according to different needs.
Happy reading!
Powdered cocoa for long-life decoration formulas:
DOLCESOFT CACAO
no hydrogenated fats and gluten-free
For use on 0°+4°and out of fridge products, refrigerated products, room temperature products, shelf stable products.
DOLCESOFT CACAO TOP
no hydrogenated fats, gluten-free, palm-free
For use on 0°+4°and out of fridge products, refrigerated products, room temperature products, shelf stable products.
DOLCESOFT CACAO -18°
no hydrogenated fats, gluten-free, palm-free
For use on frozen and deep-frozen products – guaranteed grip