Optimul Confectionary

It was designed for its utilization in chocolate coverings which contain powdered whole milk and
its cream. Optimul contains 26% fat as milk anhydrous fat for an authentic milk taste. Milk fat is
advantageous in reducing chocolate viscosity, thus lowering the amount of cocoa butter necessary
to obtain a specific viscosity. Blind-triangle taste assays demonstrated that chocolate bars
containing Optimul were acceptable, and in certain cases they were preferred to traditional milk
chocolates which contain whole milk. Statistically, covering chocolates where powdered whole
milk was replaced with Optimul cannot de differentiated from the traditional ones. Additionally,
Optimul has less viscosity, maintaining the same amount of compound chocolate. The wheat
protein provides the emulsion with an excellent stability, preventing from coalescence, and
releasing oils which result in uniform texture and good taste similar to that produced by whole
milk. Optimul is a soluble powder that easily flows. It is yellowish white and instant for a quick
dispersion in the formula.
Benefits
Excellent promoter of maillard reaction
Good color
Good taste in the mouth
Excellent emulsifying properties
Moisture 2.5 %
Fat 26 %
Protein 15 %
Carbohydrates 50.9 %
Ash 5.6 %
Insolubility index < 0.5 ml.
Milk solids
Wheat protein
Plate spores (/g) 5000
Total counts 10,000
Coliforms N.D.
Salmonella (/750g) N.D.
Coag. +ve Staphylococcus. N.D.

It was designed for its utilization in chocolate coverings which contain powdered whole milk and
its cream.