Cocoa has commonly been used to replicate chocolate flavor in formulations simply because genuine chocolate flavors have not been available.
For cocoa derivative products, Haldin specializes in producing cocoa extracts. Compared to familiar known cocoa powder, cocoa extract has the advantage in its solubility, making it a preferable ingredients for cocoa application products, which in the in the production process simplifies the formulation and ingredients mixing steps. Additionally, it is more intense in flavor and nearly fat free.
Haldin’s Cocoa Extract is available in two forms; liquid and spray dried powder, which, and standardized to contain minimum active compound of polyphenols and naturally occurring theobromine.
This involves the food grade alcoholic extraction of soluble components from cocoa liquor. The extraction is then concentrated into fine liquid cocoa with a strong cocoa aroma, chocolate color and deep, rich flavour. The extract is water soluble. The product is Halal certified.
Haldin chocolate extract is processes to retain the “volatile top notes” present in raw cocoa beans. Sugar is combined to this extract. Chocolate extract replaces the flavour and aromas which are lost when the beans are processed with heat and pressure. Water soluble and rich chocolate colored this extract is economical efficient in all manufacturing of chocolate products.
Extracted and concentrated with Haldin unique technology and process. It retains high antioxidant theobromine and strong cocoa aroma, completely water soluble and leaves no sediment. The product is Halal certified.
Vanilla is the most widely used flavoring in the world, vanilla is a member of the orchida familty. Vanilla originates from Mexico where it was highly prized by The Ancient Aztec Totonaco Indians. Spanish conquistadors brought it to Europe from where it was introduced to French possessions in the tropics.
Today, Indonesia is the world’s third biggest grower of vanilla. Vanilla grows across the Archipelago but predominantly in Bali, Sulawesi, and Java.
Like fine wine, vanilla needs careful handling and aging to produce the best result. After harvesting, the green pods are blanched and then fermented, a process which turns the natural glucocytes in the beans to vanillin, which gives vanilla, its distinctive flavor notes. The beans are then dried naturally in the shade and cured for several months until they are ready to be used.
Demand for this superb product range from manufacturers of premium ice creams and beverages, up to the chefs of fine restaurants and specialist bakeries. To meet all their needs Haldin offers several types of pure vanilla extracts; all characterized by their pleasant flavor and varied functionality.
Haldin produces one fold to 30 fold extracts. The product is water soluble, which gives it extensive uses in various manufacturing processes.
Haldin Vanilla Spray Dried powder is water soluble. It is like brown in coloring and comes with a pleasant and lingering aroma.
Lucious brown and is thicker than honey-almost semi solid. It is soluble in oil. Haldin Vanila Oleoresin is almost 100% moisture-free, does not easily oxidize and can have a long shelf-life stored in a cool place.
Haldin sources vanilla beans from all the key areas of Indonesia. Involved in their cultivation, picking, and processing, Haldin selects the best beans for its range of vanilla products from single and double fold vanilla extracts, vanilla 10, 20, and 30 folds, vanilla oleoresin and vanilla powder.
An essential ingredient in so many of the world’s favorite products, vanilla is widely used by the food and beverage industry, adding its smooth sweetness to ice creams and dairy products, confectionary, baked and frozen foods, and drinks. Vanilla is also used by the pharmaceutical industry in medicines and in tablet coatings, as well as playing a calming role in aromatherapy, in which vanilla oil is used to induce a state of calm