The seeds of the tree of the gods

COCOA

To the European conquerors, the special drink preferred by the Aztec emperors seemed a gift from the gods that offered unsuspected powers to those who consumed it.

The seeds of the cocoa tree conquered the world as fast as the coffee beans, and the master pastry chefs of the century of great discoveries created the absolute sweetness from the cocoa beans. Chocolate is still the ultimate treat to make us feel full of energy and invincible.

But how exactly is chocolate obtained?

The seeds of the tree of the gods

Made according to the best recipe

The art of chocolate

The quality of good product depends very much on the origin of the raw materials, but in order to obtain that unaltered quality during the shelf life, the tempering process must also be included in the technology of manufacturing good products.

Tempering causes the cocoa butter to crystallize into a specific structure, which ensures the hardness, homogeneous structure and shine of the finished product after it has cooled. The tempering process consists of melting, cooling, reheating and solidifying the chocolate during the use process with strict observance of the temperatures provided for each of these phases, and failure to comply with the rules of tempering processes can compromise products made entirely or partially of chocolate.

We strictly follow the best Belgian recipe that ensures that every Midar product contains the best raw ingredients, fine, easy to melt and process, with a shiny appearance and a conquering taste that invites you into the fabulous world of sweet sensations.

Midar has constantly diversified its product portfolio, providing those passionate about sweets, but also confectioners-confectioners and large producers on the market, suitable varieties for a myriad of desserts and products based on chocolate or cocoa. In addition to mastery and courage in approaching more and more sophisticated recipes, Midar places a great emphasis on creativity so that traditional or invented sweets can enjoy a sensational look in addition to the charming taste.

 

Made according to the best recipe

Sortiments

MIDAR GROUP

 

Dark chocolate

Bitter chocolate is the most used chocolate assortment in the field of sweets because it is suitable for most applications. Midar Group offers two basic types, 70% bitter chocolate and 50% bitter (total percentage of cocoa content). Bitter chocolate can be used in creams, garnishes, candies, ornaments, glazes, drapes, molds and figurines. Carefully selected raw materials, with an emphasis on butter and cocoa mass used in the production of these assortments, contribute to the success and good appreciation, by all our customers, of the assortments of bitter chocolate.

 

Milk chocolate

Milk chocolate is more often used in sweets for children because it has a total cocoa of 40% or 35%, which makes it taste less bitter and much more attractive to everyone. Milk chocolate can be found in a lot of desserts and in a multitude of forms (ganaj, creams, candies, icing, dredging, ornaments, croissants, molding shapes and figurines).

 

White chocolate

White chocolate does not contain cocoa solids, and is based only on cocoa butter obtained from beans. Thus the color is pale white, but the taste remains just as pleasant. The Midar assortments contain 35% white chocolate that can be used with the same success in creams, ganaj, candies, ornaments, glazing, dragging, molds and figurines. Carefully selected raw materials, with an emphasis on cocoa butter and powdered milk, used to produce this assortment, contribute to the special appreciation of white chocolate.

 

Blankets in the form of drops, sequins and coins

MIDAR couvertures produced under the NOVACAO DESSERT and DESSERT D'OR brand are an ideal substitute for chocolate, being intended for the confectionery industry: confectionery and pastry laboratories, bakeries, wafer factories, cookies, biscuits, chocolate figurine manufacturers, chocolates and other products made of chocolate or coated with chocolate or imitation chocolate. This couvertures that can replace chocolate in various applications, have been made to meet all the requirements of our customers. They are produced in accordance with international food health regulations, in compliance with food safety legislation as well as HACCP requirements.

Premium Midar couvertures use the best quality cocoa along with vegetable fats that give the products the same taste, appearance and ease in preparing desserts as chocolate. Moreover, in addition to the fact that they have a low melting temperature (34-38 ° C), the quality, price and diversity of flavors and colors of Midar couvertures make them the favorites of pastries and confectioneries where they are the basis for cakes, cakes, chocolate bombs, cake pops, drip, spheres etc. or the perfect solution for amazing decorations.

Premium Midar couvertures are available in WHITE (Milk), PINK (strawberry flavor), YELLOW (lemon), GREEN (pistachio / almond), ORANGE (orange), but also in the classic, bitter or cocoa with milk variants.

Premium couvertures  - bitter, cocoa with milk and white - are specially designed for the icing lines of biscuits and wafers or the icing of confectionery and are available in the form of drops, sequins and coins. It has fast solidification, suitable for all production variants, including high-performance automatic lines. Quality and price recommend it for making demanding products.

 

MIDAR spreadable creams

Aromatic delicacies that pamper you with an intense taste. Midar spreadable cream are made according to chosen recipes and are meant to caress your taste buds with 3 tasty flavors, at the highest level: vanilla, cocoa and cocoa with peanut paste.

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