MOLDA launches Florentine Mix with low melting point at Fi Europe

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MOLDA launches Florentine Mix with low melting point at Fi Europe

November 10
12:06 2011

Dahlenburg/Germany, October 4th, 2011 – The MOLDA AG, one of
the worldwide leading companies in the production and marketing
of dried food, will launch a real fair-highlight for the bakeryindustry:
Florentine Mix with low melting point. Additionally,
MOLDA has developed Aventia, an oat extract to produce lactose
free products. Both new products can be seen at the Fi Europe in
Paris at booth No. 2F77 from November 29th till December 2nd.
Florentine Mix with low melting point
Florentine mixes made by MOLDA are established and well known
in the industry. At the Fi E MOLDA will extend the successful line
and add their new Florentine Mix with low melting point. The new
mix enables manufacturers of Florentine products to bake the
product on a low temperature and therefore offers new
possibilities to this traditional product.
Adding fruit granulates or fruit juice powders to Florentine
products is now possible without any problem. Due to the low
baking temperature typical chemical-physical reactions, which
have an impact on colour or taste of the end product, do not
taking place anymore.
New taste variation can also be found. In combination with other
products, such as fruit juice powders, granulates – fruit, caramel
or coffee, malt- or honeypowder – the bakery-industry have the
opportunity to create innovative and flexible Florentine products:
Here only ones imagination is the limit.
Aventia – oat extract
MOLDA has developed a new highlight product – Aventia. The oat
extract allows manufacturers to produce lactose free products.
The dairy alternative will be the perfect fit for consumers,
particularly children, who are suffering from lactose intolerance.
MOLDA’s strong competence in serving the confectionery market,
the aim was to create a well tasting alternative for milk. In order
to produce lactose free products for the confectionery category,
MOLDA has chosen Oat because of its positive attributes:
• very little intrinsic flavour
• healthy and protein rich grain
• its good image in the market
Richard Moraly, Director Sales Division at MOLDA, confirms: “Our
new Florentine Mix with low melting point and the oat extract are
additions to the wide variety our customers expected from us.
MOLDA experts came up with these new convincing product-lines
to create new and exciting tastes and to help consumers with a
healthy food-alternative.”
Alongside with the new products, MOLDA will show a new
granulate-range. Here, the focus lies on a variety of extraordinary
chocolate- and coffee-tastes. Also on the Fi E-booth, MOLDA
presents a wide range of instant smoothies, and to better serve
the Bakery industry sour dough as a part of the 2012-portfolio.
MOLDA representatives welcome visitors at booth No. 2F77 to
discuss topics new dried food trends.
MOLDA is a worldwide leading company in the production and marketing of dried food-,
non-food and contract drying. With its high expertise and technical know-how in the
field of freeze dried fruits, bakery mixes and a range of food ingredients MOLDA is a
reliable partner for more than 120 years. Currently, we are serving confectionery & ice
cream, bakery, cereals, savoury & dairy and meat producing industries. Our brand image
“nature perfected” reflects the commitment in excellent products. It is a guiding force for
what the industry can expect from MOLDA in the future.
Direct press contact and contact requests
regarding images or for further information is:
Menyesch Public Relations GmbH
Stefan Roth
Kattrepelsbrücke 1
20095 Hamburg
Tel.: +49 40 3698630
Fax: +49 40 36986310
Email: info@m-pr.de

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