COORDONATE GPS: 46º 32'38,7" N şi  24º 37'00,6"E

contact

S.C. MILKPACT S.R.L.

547365 Livezeni, Str. Lunga Nr. 35, MS, Romania
Program: Monday-Friday 8-16:00

Tel.: +4 0265-268 274, +4 0265 267 384

Tel/Fax: +4 0265-268 408

Mobil: +4 0746 253 499 - sales and distribution

+4 0742 147 852 - sales manager

+4 0746 253 474 - office

office@milkpact.ro

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Coatings for > the sweet industry

"The coating with respect to chocolate is like the apprentice and the master: ambitious and assiduous, the disciple will become as good as the master or even better"

Coatings are chocolate substitutes. They have chocolate - like physical-chemical and organoleptic characteristics and can be used in many situations to replace it. The main difference between a chocolate and a coating is that chocolate, according to international regulations, is produced with cocoa butter, while with coatings the cocoa butter is replaced with different vegetable fats. By doing so, the coating becomes a cheaper product and does not require tempering processing, but preserves the other chocolate characteristics.

 

MILKPACT coatings, produced under the brand name “PATIPACT” , are an ideal substitute for chocolate and are intended for the sweets industry: confectionery and bakery laboratories, bakeries, for wafers, cookies, biscuits, chocolate figurines, chocolate candies and other products made/covered with chocolate imitation. Our coatings have been designed to meet all of our customers' exigencies and they can replace chocolate in various applications. They are produced in accordance with international nutritional health regulations, in compliance with food safety legislation and HACCP requirements. With a wide assortment of products, Milkpact coatings have been designed by assimilating the principles that give high quality to our products in the same category, namely:

  • taste, aroma, color and exceptional shine, assured by the selection of quality raw materials;

  • the rigorous and durable behavior of the coating on the product, assured by the use of complex vegetable oils, specially developed for certain applications in the field;

  • the constancy of parameters such as melting temperature, viscosity, specific deposition, achieved through the use of appropriate production technologies;

  • easy trimming of the coatings' characteristics to the specificity of the customer's manufacturing line, using the prescriptions developed by our specialists in collaboration with our customers.

 

Coatings have different manufacturing prescriptions (recipes) for different applications, which may also lead to differences in costs. For this reason, in order to find the optimal price / quality ratio, it is good to consult the manufacturer in choosing the right product range for a specific application. Thus, there are recommended coatings for confectionery and pastry applications, specially designed to coat wafers, biscuits or for decorating cookies, as well as for the production of figurines, decorations or candy.

The products are made and delivered in various forms with appropriate packaging. Thus, for the different applications there are the following forms: droplets with a no. of 8500-12000 pcs/kg, pellets (coins)/drops of 4-5 grams/pieces or bars of 1 or 2,5 kg respectively. Products are packaged in 7, 10, 16 or 20 kg cartons with food plastic lining or 25 kg paper bags with plastic lining .

Recommended way of use

In a bowl (usually double jacketed and heated with hot water up to max. 65 °C), the coating is heated by continuous mixing until complete melting, after which it can be used according to its purpose or own recipe user. After applying the coating, or after finishing the product where the coating is used, the finished product is cooled down to complete solidification of the coating, then packaged and stored under appropriate conditions or delivered for consumption.

Drops can be used as decoration for sweets or added to dough for bakery products.

Assortments

There are recommended coatings for pastry and confectionery applications, specially designed coatings for waffles, biscuits, or for decorating cookies, as well as coatings for the production of figurines, decorations, or candy. In order to meet the demands of our customers, we have developed a wide range of standard products. Also, at the request of the industrial customers and in collaboration with them, we make dedicated products, suitable to the specific technological requirements of manufacturing and production of customers.

ECONOMIC range

Includes products that have been designed to meet the customers' quality requirements and at the same time, give them the advantages of moderate costs without affecting the fundamental characteristics of such products, thus giving them ideal opportunities to produce competitive products.

1. Cocoa coating

The coating looks and tastes like chocolate. It is useful for cakes. The melting temperature is about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

2. Cocoa and milk coating

The coating looks and tastes like milk chocolate. It is useful for cakes. Melting point at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

3. White coating

The coating looks like white chocolate with vanilla flavor. It is useful for cakes. Melting point: about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

CLASSIC range

Contains the products that have been and are the basis of our sales. These products have been specially designed to meet the qualitative requirements of the users and, at the same time, to offer real opportunities to produce competitive products in terms of price/quality.

1. CLASSIC cocoa coating

The coating looks and tastes like chocolate. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

2. CLASSIC white coating

The coating looks and tastes like white chocolate. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

3. CLASSIC cacao dark coating

The coating looks and tastes like chocolate. It has dark brown color. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

4. CLASSIC cocoa-rom coating

The coating has a look and taste of chocolate, with a flavor of rum. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

5. Pink CLASSIC coating

Pink classic coating is a decoration coating, with a general physical behavior similar to the white one, but pink/red and strawberry flavor. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

6. CLASSIC yellow coating

Classic yellow coating is a decoration coating, with a general physical appearance similar to the white one, but yellow color and lemon flavor. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

7. CLASSIC green coating

Classic green coating is a decoration coating, with a general physical appearance similar to the white one, but green and pistachio/almond flavor. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

8. CLASSIC orange coating 

Classic orange coating is a decoration coating, with a general physical appearance similar to the white one, but orange and orange flavor. It is useful for cakes. The melting temperature at about 34° C. Quality and price recommend it for general use in confectionery and pastries.

NOVACLASIC range

Contains  products that were created at customer request. These products have been specially designed to become a replica of classical products but are made with nonlauric vegetable oils and fats. Like the classic ones, they are designed to give users real opportunities to produce competitive products in terms of price/quality.

1. Novaclassic cocoa coating

The coating looks and tastes like chocolate. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

2. White Novaclasic cover

The coating looks and tastes like white chocolate. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

3. Novaclasic cacao dark coating

The coating looks and tastes like chocolate. It has dark brown colour. It is useful for cakes. The melting temperature at about 34 °C. Quality and price recommend it for general use in confectionery and pastries.

LUX range

Contains products designed to meet the needs of a transition market to superior quality products. These products have been specially designed to meet the increased quality requirements of users and also provide real opportunities to produce competitive products from a qualitative point of view.

1. Luxury cocoa and milk coating

Luxury cocoa and milk coating is a coating with appearance and taste of chocolate with milk, qualitative. Melting point at about 36-40 °C. Specially designed for biscuit and waffle glazing lines or glazing of confectionery products. Rapid solidification, suitable for all production variants, including high-performance automatic lines. Quality and price recommend it for general use in confectionery and pastries.

2. Luxury sweet cocoa coating

Luxury sweet cocoa coating is a special coating with a look and a taste of chocolate. Melting point at about 36-40 °C. Specially designed for casting molds or centrifuging. Rapid solidification, suitable for all production variants. The quality and the price recommend it for chocolate figures or casting elements of high quality.

3. Luxury bitter cocoa coating

The premium coating looks and tastes like chocolate. Melting point at about 36-40 °C. Specially designed for candy making by casting or coating. Rapid solidification, suitable for all production variants. The quality and price recommend it for chocolates of great quality.

4. Luxury Extra coating

The coating looks and tastes like chocolate. Melting point at about 36-40 °C. Specially designed for glazing/covering sweet products on automatic production lines. Rapid solidification, suitable for all production variants. The quality and the price recommend it for the production of glazed products of special quality.

5. White luxury coating

The coating has a premium look, with white chocolate appearance and taste. Melting point at about 36 - 40 °C. Specially designed for candy making by casting or coating. Rapid solidification, suitable for all production variants. The quality and price recommend it for making chocolates of great quality.

NOVALUX range

Contains products that were created at customer request. These products have been specially designed to become a replica of luxury range products, but are made with nonlauric vegetable oils and fats. Like the ones in the luxury range, they are designed to give users real opportunities to produce competitive products in terms of price/quality.

1. Novalux cocoa and milk coating

The coating looks and tastes like quality milk chocolate. Melting point at about 36-40 °C. Specially designed for the coating of biscuits, waffles and similar products or glazing of confectionery products. Rapid solidification, suitable for all production variants, including high-performance automatic lines.

2. Novalux sweet cocoa coating

The special coating looks and tastes like chocolate. Melting point at about 36-40 °C. Specially designed for casting molds or centrifuging. Rapid solidification, suitable for all production variants. The Quality and price recommend it for chocolate figures or casting elements of high quality.

3. Novalux bitter cocoa coating

The premium coating looks and tastes like chocolate. Melting temperature at about 36-40 °C. Specially designed for candy making by casting or coating. Rapid solidification, suitable for all production variants. The quality and price recommend it for chocolates of great quality.

4. Novalux Extra coating

The special coating looks and a tastes like chocolate. Melting point at about 36-40 °C. Specially designed for glazing/covering sweet products on automatic production lines. Rapid solidification, suitable for all production variants. The quality and price recommend it for the production of glazed products of special quality.

5. Novalux white coating

The premium coating looks and tastes like white chocolate. Melting point at about 36 – 40 °C. Specially designed to make candy by casting or coating and to make chocolate figures or castings of special quality. Rapid solidification, suitable for all production variants. The quality and price recommend it for making chocolates of great quality.

DROPS range

1. Drops of lauric coating

Lauric drops coating is a high quality coating, solidified in the form of droplets alike a drop of water. The number of droplets/kg is, in the standard version, of 9000 + -5%, but a density of 12500 pcs/kg can also be achieved. The product is heat-resistant and has been specifically designed to make pastry/bakery products such as chocolate cakes, chocolate cookies or muffins.

2. Drops of nonlauric coating

These products have been specially designed as a replica of lauric drops, but are made with nonlauric vegetable oils and fats. High quality coating, solidified in the form of droplets alike a drop of water. The number of droplets/kg is, in the standard version, of 9000 + -5%, but a density of 12500 pcs/kg can also be achieved. The product is heat-resistant and has been specifically designed to make pastry/bakery products such as chocolate cakes, chocolate cookies or muffins.

The following table shows the standard types of coatings currently produced.

Group/Category

Patipact

ECONOMIC

 

 

Patipact

NOVACLASIC

 

Patipact

CLASIC

Patipact

NOVALUX

 

 

Patipact

LUX

Patipact

DROPS

Product name

Cocoa and milk coating

Cocoa and carob coating

Dark cocoa coating

White coating

Cocoa coating

Dark cocoa coating

White coating

Cocoa coating

Cocoa coating with rum

White coating

Pink coating

Yellow coating

Orange color shade

Green almond coating

Post cocoa coating

Dark cocoa coating

Cocoa and milk coating

Sweet cocoa coating

Bitter cocoa coating

Extra cocoa coating

White coating

Cocoa and milk coating

Sweet cocoa coating

Bitter cocoa coating

Extra cocoa coating

White coating

Drops of cocoa coating

Drops NOVA Cocoa coating

Code Pp

ECL

EC

ECD

EA

CC – N

CD – N

CA – N

CC

CCR

CA

C Col -R

C Col -G

C Col -P

C Col -V

CCP

CD

LCL – N

LCD – N

LCA – N

LCE – N

LA – N

LCL

LCD

LCA

LCE

LA

LPL

LPN

Recommended use

creams, glazes, biscuits, cakes

creams, glazes, biscuits, cakes

creams, glazes, biscuits, cakes

creams, glazes, biscuits, cakes

ganage, creams, decorations, cakes

ganage, creams, decorations, cakes

ganage, creams, decorations, cakes

ganage, creams, decorations, cakes

ganage, creams, decorations, cakes

ganage, creams, decorations, cakes

decorations, creams, blankets

decorations, creams, blankets

decorations, creams, blankets

decorations, creams, blankets

ganage, creams, decorations, cakes

ganage, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

pralines, ganaj, creams, decorations, cakes

Coins

x

x

x

x

x

x

x

x

x

x

x

x

x

x

x

x

x

x

x

x

x

x

drops

drops

Blocks

​​x

x

x

 

x

x

x

x

x

x

x

x

Packing

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

25 kg bag

7 kg box

7 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

16 kg box

20 kg box

20 kg box

 

Sugestion for use

Chocolate cream for cake

It is made of 4 eggs, 200 gr. granulated sugar, 2 vanilla sugar envelopes, 230 gr. butter, ¼ kg of bitter cocoa coating, as follows: mix the eggs with sugar, by low heat or in bain-marie until the sugar melts completely. Then stirr with a mixer until the mixture cools to room temperature, then add the butter cut into small pieces and mix well. Add the melted coating (bain-marie, etc.), by pouring small portions and continuous mixing, to the egg cream. Mix until a homogeneous cream is made and use it to make the chocolate cake.

 

Ganage cream

Is a blend of cream and cocoa coating. Typically, this is done as follows: melts 2 parts of coating in bain-marie, with continuous mixing and not exceeding 55 ° C. After the complete melting of the coating, add 1 part of natural or vegetable cream ( alternatively, warm 1 part of the cream until almost boiling and then pour over the heated cream 2 parts of chocolate in a bowl). Depending on the intended purpose, flavor or liqueur may also be added to the mixture. The mixture is homogenized by continuous mixing until a uniform mass is obtained. In certain applications, the warm mixture can be carefully poured over the for-cooked cake or cake to form a uniform and glossy glaze. For other applications, the uniform and homogeneous mixture is cooled and poured in a a blender to obtain an aerated and fluffy cream. After cooling, ganache cream can be used to fill cakes, to make truffles or to glaze various confectionery products. Depending on the needs of use, an appropriate consistency for ganache can be obtained, using different coating assortments for the purpose, respectively by changing the cream/coating ratio of the composition.