UK-based Knighton Ingredients has unveiled a major capability breakthrough for its NovaCote chocolate powder range, enabling the creation of a finished sheen to products without requiring a conventional tempering process. "In the use of chocolate in the manufacturing of confectionery, the process of tempering is often seen as a 'dark art'. It's a process that is necessary to produce good quality chocolate confectionery that ensures chocolate has snap and sheen that consumers expect," said Paul Cannings, business unit director for Knighton Ingredients, which is part of Knighton Foods, a subsidiary of Premier Foods. It has a number of key British brands in its portfolio including Cadbury Cakes, Mr Kipling and Birds custard powder.
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机译：基于英国的Knighton成分推出了其Novacote巧克力粉末系列的主要能力突破，使得在不需要传统的回火过程的情况下，可以创建成品的光泽。 “在使用巧克力在制造糖果中，回火过程通常被视为”黑暗艺术“。这是一种生产优质巧克力糖果的过程，确保巧克力的浓缩和消费者所期望的光泽，” Paul Cannmens表示，Knighton成分的业务部门总监，是首屈一指的子公司Knighton Foods的一部分。它在其投资组合中拥有许多主要的英国品牌，包括吉伯利蛋糕，吉普林先生和鸟类蛋羹粉。
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