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Applications - Confectionery > Bars
- For savoury and snack bars see Bakery & Snacks

Citric Acid Acidulants

Acidulants are used to balance the perception of acid and sweetness, especially in fruit products. They are also used to lower pH to the optimum pH range of stabilisers such as pectins.
Citric acid is a natural acidulant that gives a pleasant acid note. Citric acid anhydrous is commonly used when added as a solution. For coatings for confectionery products, we recommend Citric Acid Monohydrate.
Tartaric Acid   Tartaric acid is also a natural acidulant, but with a slightly more acidic profile than citric acid.

Other less commonly used acidulants are summarised in the Acidulants section.
Caramelised Sugars Aromatic, Flavour enhancer Caramelised Sugars from Felix Koch Offenbach (FKO) can replace caramel syrups, and enhance caramel, coffee and nut flavours in bars.
Maltodextrin Bulking agents

In sugar-free and sugar-modified products, bulking agents can play a valuable role in changing the sugar and calorific profile of the confectionery product.
Maltodextrin can be added as a nutritive bulking agent, with reduced sweetness in the final product.
Polydextrose   Polydextrose is a bland bulking agent with virtually no sweetness, and reduced calorific content.
Cocoa Powder Cocoa Solids, Colour, Flavour Depending on the origin, degree of alkalisation and fat content Cocoa Powder provides the right flavour and colour for the right application.

Generally, the higher the degree of alkalisation of the cocoa powder, the more dispersible it becomes.
Cocoa Liquor   Cocoa Liquor can also be added to bar and confectionery products.

We recommend cocoa powder and cocoa liquor from ADM. Please contact ADM directly: www.adm.com.
Natural Colours, Artificial Colours Colour Hawkins Watts Australia offers a comprehensive range of natural and artificial colours for use in confectionery applications.

Our suppliers, DD Williamson and Phytone, cover the colour spectrum.
Lecithin Emulsifier Lecithin is frequently used to give some emulsification, reduce stickiness and give release from trays and processing equipment.

We recommend lecithin from ADM. Please contact ADM directly: www.adm.com.
Flavours Flavour A wide array of fruit flavours, “brown” flavours (vanilla, chocolate caramel, coffee), as well as dairy flavours such as butters and creams, are available.
Alginates Gums, hydrocolloids, thickeners, stabilisers

Hydrocolloids suitable for use in high solids systems
Alginates

We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer directly: www.fmcbiopolymer.com.
Gelatine   Gelatine from Rousselot
Gum Acacia   Gum Acacia (Gum arabic)
Pectin   Confectionery pectins from Herbstreith & Fox.

Please contact us for more information.
Dextrose Sweeteners Dextrose monohydrate is a coarse powdered sweetener with less sweetness than sucrose, but it has a low glycaemic index and is suitable for use where rapid absorption is required.
Fructose   Fructose is a crystalline sweetener with 1.2 to 1.6 times the sweetness of sucrose. Fructose can be used in products where sweetness profile and glucose content need to be controlled.

Fructose also has a low glycaemic index and will help reduce the water activity of products.
Stevia   Stevia from Daepyung is a natural high-intensity sweetener and sugar substitute extracted from the Stevia plant with applications in low-sugar formulations.


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Using Our Ingredients:

For more information on the use of our ingredients in bars, and other confectionery applications, from our Technical Toolbox:

Standard pectin jellies recipe (pdf)
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Hawkins Watts Australia Pty Ltd,
Suite 6, 2 Compark Circuit,
Mulgrave,
Victoria 3170
AUSTRALIA.

P    +61 3 9561 3710
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