Liquefying the topping: liquefy the flakes at 45-50°C.
It is important to adhere to this range in order to ensure complete melting of the fatty phase of the topping and to ensure its proper crystallisation after coating the product.

Coating: depending on the type, coat confectionery products at 38-43°C, depending on the desired thickness of the coating on the product. Lower temperatures in this range will result in a higher coating level and a thicker coating. Higher temperatures – above 40°C – will provide a thinner coating.

Cooling down after coating: To ensure the gloss, brittleness and thermal stability of the coating through correct crystallisation, the coated products must be cooled down.

• For products coated on an industrial scale, optimum crystallisation of the topping takes place in a cooling tunnel with a temperature of 6-8°C at the entrance and centre of the tunnel and 10-14°C at the exit, depending on the design of the tunnel and the speed of movement of the products in the cooling zone.
• In the case of moulded bodies or small figurines, the above temperature range should ensure that the products are easily knocked out of the mould.
• Under ideal conditions, in order to prevent condensation on the product, the temperature difference between the exit of the cooling tunnel and the ambient temperature should not exceed 5°C.
• On an artisanal scale, cooling of the products should take place immediately after coating, in a cold room with a moderate temperature of 7-10°C, in order to ensure a durable and glossy glaze layer

Store flake toppings in a dry, ventilated room, free from foreign odours, away from heat sources, at 12-20°C, RH <75%, in sealed packaging for 18 months.

Terravita’s range of confectionery toppings includes toppings based entirely on lauric fat. These are toppings that comply with Regulation 649/2019 and do not exceed a level of 2 g/100g fat of trans isomers other than trans isomers of animal origin.

Thanks to their specially composed formulas, they have special properties:

• They do not require tempering – they are less complicated to process than chocolates and are similar in terms of sensory qualities, demonstrating a shine and crispness on the coated products.
• Fast and efficient crystallisation – the special fat used in the recipe guarantees fast and efficient crystallisation on the coated product and melts quickly on consumption, leaving no waxy sensation.
• Simple to prepare – offered in a flake form, they dissolve easily. Once liquefied, they have optimum viscosity, forming a thin and quickly solidifying layer.

• When working with lauric toppings, they should be particularly protected against moisture (both during storage and further processing). Increased moisture can adversely affect the sensory qualities of the topping (taste) and cause changes in its consistency and fluidity.
• If the topping is dissolved in a water bath on an artisanal scale, it should be protected from contact with steam.
• During storage, after each opening, the bag containing the topping should be tightly closed and protected from moisture.
• In order to maintain the optimal properties and proper crystallisation of the topping, the addition of fats of non-lauric origin, such as vegetable oil, is not recommended. This is especially true for products that are coated on an industrial scale, packaged and destined for shop shelves. The addition of these fats can result in softening of the topping and contamination of the packaging. For fresh products coated on an artisanal and confectionery scale, which rotate quickly and do not require packaging or long-term storage, the addition of vegetable oil to the topping is permitted at a maximum of 15%.