Main applications
Bakery
Carletti chocolate lentils can be used in different types of doughs as inclusions. They are particularly suitable for dry doughs such as biscuits or cookies as the lentils tolerate high temperatures for a short period. For use in soft doughs with a higher moisture level, e.g. muffins, Carletti also provides a chocolate lentil. The lentils can also be used in raw doughs which go from the freezer directly into the oven to be baked.
Dairy
The chocolate lentils can be used in dairy products such as top cups. These add a sweet surprise to breakfast or can serve as a crunchy snack for between meals. Gives texture and colour to a nice dessert.
Snacking
The combination of crisp and yet smooth chocolate lentils mixed with nuts, dried fruits or even popcorn gives a perfect sweet/salty enjoyment. Carletti chocolate lentils add the colourful variation.
Decoration
The lentils are very suitable for decoration purposes and can be used as a topping on almost any application. Using lentils for decoration purposes sets high requirements for both a consistent quality and excellent appearance.
Ice Cream
By using a new technology Carletti now offers a specially coated chocolate lentil, whose unique features make the lentils both freeze and thaw stable. This means that the lentils will be resistant to thermal shock, e.g. when a cake or an ice cream has been frozen and subsequently is thawed. Due to the special coating, moist surfaces such as icings will not impact the visual appearance of the chocolate lentil.
Confectionary
Chocolate lentils can be used as inclusions in chocolate products, e.g. moulded or aerated chocolate bars. They can also be packed directly into different campaign, seasonal or licensed products which will draw the consumer’s attention. The lentils are also widely used as part of a pick & mix range.
