To ensure the best results during processing and in the end product, the functional blends in the TROLAMIX^® range contain the ideal mixture of all individual ingredients.

• Stabilisation systems
• Cocoa/chocolate powder
• Flavourings
• Colourings/colouring foods
• Sweetening management (e.g. sugar, sugar substitutes, sweeteners)
• Functional ingredients (e.g. vitamins, bioactive substances, fibres, prebiotics)

To ensure that all SATRO functional blends guarantee reliable properties in both the dairy processing and in the end product, they are subject to comprehensive quality control measures regarding:

Functional blends for milk mixes are constantly being adapted to individual dairy processes for

• pasteurisation
• heat treatment
• ultra-heat treatment
• sterilisation

You can sense SATRO's decades of experience in refining cocoa and chocolate powder into functional ingredients in the wide range of options. We can process tailored functional blends on request

• Common-grade and high-grade cocoa
• Cocoa from a wide range of origins
• Fair trade, organic and rainforest cocoa
• Chocolate powder with a range of cocoa contents, from "milk" to "dark"
• Swiss and Belgian chocolate
• Combining cocoa and a certain amount of carob makes it possible to achieve substantial cost savings in the product recipe.

Needless to say, our functional "clean label" blends allow us to meet consumer demands for more natural products. Adapted to the requirements of individual customers, the functional blends in the TROLAMIX^® range are, for example:   

• free from modified starch
• free from gelatine
• free from transfats (<0.1% rule)
• free from unhydrogenated fats
• free from azo colourings