Flavour expertise at the highest level: Dreidoppel implements new spray drying standard SprayDREI
The particularly high-quality and stable spray-dried powder flavours are marketed under the SprayDREI brand.
Good things happen when years of experience meet a love for the product and a spirit of innovation. For over 125 years, Dreidoppel has stood for outstanding flavour expertise and has continuously invested in its employees, new technologies and buildings. With a new high-performance spray drying plant, Dreidoppel is expanding its technological capabilities and setting new quality standards in the powder flavour segment, which are marketed under the SprayDREI brand. SprayDREI – spray drying at the highest level Spray drying is a precise and reproducible process in terms of uniform particle size distribution, controlled moisture level, bulk density, particle shape and dispersibility. Liquid flavours are embedded in maltodextrin, a carbohydrate-based carrier substance. This produces storage-stable, powdered flavours that are ideal for further processing in powdered foods such as custard powders or baking mixes.
With the new spray drying plant, Dreidoppel is now achieving even better results in terms of quality, homogeneity, timing and quantities:
- Ideal and reproducible emulsion fineness and stability
- Optimal flavour encapsulation, low flavour loss
- Flexible particle sizes
- Wide standard portfolio (including kosher, halal, allergen-free)
- Customised developments with low minimum quantities
The standard portfolio includes SprayDREI flavours such as vanilla, chocolate and caramel, a wide range of fruits and many other taste varieties. The spray-dried powder flavours are suitable for flavouring various foods – from baked goods and cereals to dairy products, confectionery and sports nutrition.
Subscribe to newsletter
Info
Launched in 2011, specialist journal sweets processing(sp) keeps confectionery business professionals informed about all the latest confectionery industry supply sector developments and features detailed articles about international companies and suppliers.
sp is the sister publication of SWEETS GLOBAL NETWORK’s SG-Magazine, the highly regarded and well established international confectionery business journal. sp covers all stages and aspects of the value added chain from material sourcing to production and packaging.
sp readership includes leaders and decision makers in charge of production, R&D, QM, purchasing and supply chain management, as well as chief executives and senior managing partners.
sp appears every two months in English and German. Circulation currently stands at 5,500. 3,000 of our subscribers are based abroad, mostly in other European countries. sp is now also available as an E-paper.
About Us
International confectionery association SWEETS GLOBAL NETWORK e. V. (SG) is an established network of over 300 member companies based in ten countries. SG is the leading communication platform for confectionery professionals in German-speaking countries (Germany, Austria, Switzerland) and beyond. Meanwhile, most companies involved in manufacturing and retailing confectionery (wholesalers, specialist retailers, importers, brokers, producers) are members. All enjoy huge benefits, such as a range of high quality services and invitations to exclusive, member only events. There are an additional 40 supporting members active in the confectionery industry supply sector.
The International Sweets Business Forum in Berlin has taken SG well beyond the traditional territory of conventional training seminars and workshops. Social events, such as the New Year Reception in Munich or the ISM WARM UP held on the eve of the ISM in Cologne now rank as must-attend fixtures in the confectionery business year.
While acknowledging the growing significance of the global information and knowledge community, SG never loses sight of what’s going on at a local level. Articles in SG-Magazin and sweets processing, the SG-Newsletter (several times a week), annual publication of the SG-Directory and worldwide contacts bear witness to the pronounced internationality of the association.