Flavorings and colorants
for chocolate

Our solutions for chocolate products

Flavorings and colorants for dark, white, milk chocolate, coatings, pralines and ganache.

Formulations compatible with cocoa butter that ensure homogeneous dispersion, resistance to processing temperatures and stability throughout shelf life.

Tailored solutions

Since 1946, we have been producing flavorings and colorants for fat matrices with fat-soluble formulations that integrate perfectly into chocolate.

We support chocolatiers and industrial manufacturers with technical expertise.

Our solutions for chocolate

Two specific product categories for chocolate and coating processing.

Flavorings for chocolate

Fat-soluble citrus, spice, floral and sweet profiles.

Developed for integration into chocolate masses, coatings, ganache and pralines.

Available in liquid form for optimal dispersion in fat matrices with tempering resistance.

Colorants for chocolate

Fat-soluble for white chocolate, colored coatings and decorations.

Ready-to-use solutions that disperse uniformly in cocoa butter without altering fluidity.

Coloroma line: products that color and flavor simultaneously.

Why choose Bayo

Fat-soluble formulations tested for compatibility with cocoa butter, uniform dispersion without lumps, tempering resistance.

Complete technical documentation and support for integration into recipes.

Certifications and technical support

ISO 9001 certified quality system. FSSC 22000 food safety.

Complete traceability of raw materials and dedicated technical support.

Perfect flavorings and colors for every creation

Contact us

Nome

Cognome

Azienda

Città

Telefono

Messaggio

Checkbox Privacy

Ho letto l’Informativa Privacy e acconsento al trattamento dei dati personali ai sensi del Reg. UE 2016/679 (GDPR).

Checkbox Marketing

Acconsento a ricevere comunicazioni informative su prodotti e servizi di Baiocco s.r.l. tramite i contatti indicati.

FAQs

What solutions does Baiocco offer for the chocolate sector?

Baiocco offers flavorings, colorants and ingredients for the chocolate sector developed to work on fat matrices such as dark, milk and white chocolate. The solutions for the chocolate sector are designed to ensure stability, aromatic performance and consistency between batches.

Are the solutions for the chocolate sector compatible with processes such as tempering and refining?

Yes. The formulations for the chocolate sector are evaluated according to temperature, fat content and processing phases, to ensure sensory stability and consistent behavior in the finished product.

Is it possible to develop a customized profile for the chocolate sector?

Yes. Baiocco develops tailored solutions for the chocolate sector based on sensory targets and process constraints, defining intensity and dosage to ensure production repeatability.

What flavorings are available for chocolate?

Fat-soluble citrus, spice, floral and sweet profiles developed for integration into chocolate masses, coatings, ganache and pralines. Flavorings for chocolate are available in liquid form for optimal dispersion in fat matrices with tempering resistance.

Flavorings and colorantsfor chocolate