The Challenge
What Our client required?
Assignment:
The client required high protein truffles coated with chocolate. The client insisted the product should not contain added sugar.
This case study focuses on the following:
- This study aims to develop the truffles per the nutritional requirements of high protein with no added sugar.
- The Formulation of chocolate-coated protein truffles with excellent sensory properties.
What did we do?
Challenges:
- Sensory profile of the product: The product’s sensory characteristics were based on the chocolate coating and the crispiness of the product.
- Melting of chocolate: The chocolate melted at room temperature, and we have done numerous trials to prevent the melting of chocolate.