ILLEXAO™ EN 10
Co-develop with us
Contact our AAK experts and find out more about ILLEXAO™ EN 10
Morten Andersen
Principal Research Scientist CCF
morten.andersen@aak.com
Anders Dahl Pedersen
Global Customer Innovation Manager CCF
anders.pedersen@aak.com
Virginia Mellado
Global Marketing Manager
CCF & Bakery
virginia.mellado@aak.com
In the rapidly changing environment of chocolate and confectionery, we collaborate with our customers to create superior experiences, promote health, enhance performance, and build a sustainable future for both people and the planet. Our innovative plant-based oils and fat solutions help our customers stay ahead of shifting consumer demands.
This is how we make better confectionery happen
AAK brings valuable market insights, both past and present, gained through close collaboration with customers to address challenges in enrobing.
High amount of CBE in the fat phase
Issues with faster buildup of solidified chocolate and super compound in enrober
More frequent production stops to remelt the build up in the enrober
Sustained production line capacity
Maximize output
Better line utilization
Capacity & output optimization
The enrobing Challenge
Capacity decrease and higher cost in production
Slower buildup
Smooth production flow
Consistent coating quality
Minimal downtime
Process stability & flow efficiency
Reduced ingredient spend
Decreased production costs
Less energy for remelting
Cost & resource efficiency
Better performance
ILLEXAO™ EN 10
How it drives Better Performance
Anne Brødsgaard
Global Portfolio Manager CCF & Bakery
anne.brodsgaard@aak.com
Contact us
Navigating volatility and performance
Cocoa butter volatility
Increased content of CBE
Unwanted buildup on enrober
Cocoa butter volatility is at record levels with manufacturers highly exposed to cocoa crop fluctuations and the impact of price volatility
Chocolate producers consider low-risk mitigating tactics by increasing the content of CBE in the recipe and thereby rely less on cocoa butter
High CBE content in the recipe may carry issues with faster unwanted buildup of chocolate or compound at the enrober station for enrobed applications
Optimize performance in enrobing applications
Introducing ILLEXAOTM EN 10
Optimize performance in enrobing applications
Shows highly predictable processing behavior even when cocoa butter levels fluctuate protecting both line efficiency and product consistency.
Smooth flow
Reliable texture
Sustained machine capacity
Less material loss and waste
Decreased cleaning time
Lower maintenance costs
Waste & maintenance reduction
Increased production efficiency enables higher production outlet with minimal downtime, allowing manufactureres to maximize output at reduced costs with less labour.
www.aak.com