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Keylink: The UK‘s leading supplier of Chocolate, Ingredients, Packaging and Machinery for Chocolate, Bakery and Patisserie work.
Knowledge Bank
We have gathered a series of articles which provide extra product information, advice and techniques which will help you produce the highest quality chocolates and patisserie.
Working with Chocolate : Techniques
Getting Started with Chocolate
If you want to try your hand at making chocolates as a business or just as gifts for Christmas, this article will outline the basic equipment that you need.
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Tempering and the Equipment Required
The purpose of this article is to identify the equipment required for each of the main methods of tempering currently in use.
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Making a Fruit Ganache with Ravifruit Purées
What recipe to use for your ganache? The fact is that there are a thousand different recipes and so there is no one “right” way to do it.
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Products & Services : Products
Important New EC Regulation on Food Additives
The use of the following food colours (sometimes referred to as the ‘Southampton List’ or non AZO-free colours) in any food product, including chocolates, will require the insertion of a mandatory warning on your label. Read full article >>
Selling Fairtrade Products
Fairtrade is a rapidly growing international movement for change that guarantees a better deal for disadvantaged farmers and workers in the developing world. Read full article >>
Sorbitol 'F' Liquid
Its enzymic activity depends on pH value, temperature and, to a lesser extent, on concentration. Inversion is highest at a pH between 4.5 and 5.5(slightly acid), and at about 55°C. Read full article >>
Invertin - An Enzyme Confectionery Humectant
The quality of many confectionery products depends on the softness and smoothness of their texture. But the moisture which is the crucial component of this texture is easily lost, because water evaporates and, when this happens, sugar crystallises out leaving the product dry and hard. Read full article >>
Creating Alcohol Crèmes
Crème a la Carte is an excellent range of ready-made ganaches from Callebaut made from a base of white chocolate, cream, sugar and alcohol. Read full article >>
Other Items of Interest : Services
Foil-Blocking Artwork Requirements
Please ensure artwork is supplied in line with these specifications. Artwork received that is not in line with these specifications may be subject to amend charges. Read full article >>
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