REDUCE COCOA AND VANILLA
Cocoa/chocolate powder is required in large amounts to give a rich chocolate flavor so usage amount and cost-in-use often becomes big formulation hurdles. Camlow’s umami capabilities will boost the cocoa therefore helping formulators keep usage and cost at bay. And if taste is of bigger concern, Camlow brings forward some of those hidden earthy and caramel notes existing within the cocoa powder so the result is a tastier and more gourmet chocolate product. Camlow enhances a spectrum of flavors like cocoa, caramel, custard, cheese, etc. and works very well in gluten-free baked goods.
Example: Brownies, chocolate cake, cupcakes, loaves, muffins, etc.
Creams and dairy-based fillings and sauces rely heavily on vanilla extract but because of the turbulent vanilla market, formulators are forced to settle for lower quality vanillas, margins continue to thin, and supply is disruptive. Camlow brings forward those quiet bourbon notes in Madagascar vanilla, therefore elevating vanilla quality and can help achieve up to 50% reduction in vanilla extract. It will also enhance dairy notes and extend sweetness and so producing a richer and more decadent mouthfeel and taste profile.
Example: Plain pastry cream, chocolate mousse, chocolate icing, custard, flavored fillings, etc.