Cereals and Farinaceous Products

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Breakfast cereals and farinaceous products like pretzels, crackers, and shortbread can make excellent inclusions in candy bars, contributing a delicate crispness as well as flavor. These products require careful use, however; they are hygroscopic and soften quickly if they are exposed to moisture. While it is possible to coat these inclusions with a thin layer of fat in order to protect them, it remains an imperfect solution to the problem of moisture migration; cereals and farinaceous products tend to soften in spite of this precaution. In order to preserve their texture, these inclusions are best added to fat systems such as gianduja, chocolate, or meltaways.