Fats for Chocolate and Confectionery

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AAK – your partner in creating solutions 3

Chocolates 4-5

Super Compounds 6

Compound Coatings 7-9

Premium Fillings 10-12

Spreads 13

AAK – your partner in creating solutions 14

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AarhusKarlshamn – your partner in creating solutions

Company

AAK is one of the world’s leading pro-ducers of high value-added, speciality vegetable fats.

The company’s leading position in speciality vegetable fats was strengthened in October 2005 as a result of the merger between Aarhus United and Karlshamns.

The company’s wide product portfolio meets customer requirements worldwide. Our customers represent a wide range of industries:

n Chocolaten Confectioneryn Foodn Cosmeticsn Technical n Feed

In line with our customers’ needs, AAK is organised in the business areas Chocolate & Confectionery Fats, Food Ingredients, Lipids for Care, Technical Products and Feed.

Our production facilities in Denmark, Sweden, Mexico, the Netherlands, Uruguay, the UK, and the USA employ 2,500 people worldwide.

AAK’s objective is to supply innovative and creative, vegetable fat solutions for the benefit of our customers.

Products

AAK’s products are derived from natural and nutritious raw materials, e.g. palm, rape and exotic oils such as shea, illipe, sal and mango.

Our fats are characterized by a high degree of technology. They are used in areas such as cocoa butter alternatives, replacement for butterfat and provide solutions to eliminate trans fatty acids in chocolate fillings, compounds and many other confectionery applications.

The business area Chocolate & Confec-tionery Fats is one of the world’s leading suppliers to the chocolate and confection-ery industry with our highly specialised co-coa butter alternatives (CBA) and premium filling fats.

Research & Development

AAK’s wide product range is the result of a longstanding, dedicated focus on research and development carried out in our own laboratories.

AAK’s knowledge and expertise regard-ing the properties of vegetable fats devel-ops continuously through customer con-tacts, cooperation with research institutes and governmental authorities – regionally and worldwide.

Our research and development take place in close coordination with the customer to tailor products to meet the customer’s requirements.

Service

We provide a local service from regional sales offices and through our network of distributors and agents worldwide.

Understanding customer needs is AAK’s business.

What is AAK’s biggest challenge for the following years?“We have to make sure that the customer obtains even better total product solutions, and we must be able to provide a continued high level of service, that adds value to our co-operation”.

Which are the trends within vegetable fats in confectionery?“In recent years, we have mainly focused on minimising trans fats and saturated fatty acids in our products and continually upgrading our product range.

Our complementary specialist knowledge and considerable experience strengthen our product development regarding cocoa butter alternatives as well as premium filling fats.”

Jørgen Balle, Managing Director Chocolate & Confectionery Fats

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Cocoa Butter Equivalents

AAK offers a range of vegetable fats that makes life as a chocolate manufacturer much easier.

Cocoa butter has a unique composition and physical properties. Together with cocoa liquor, cocoa butter provides choco-late with its very characteristic flavour and eating qualities such as meltdown and flavour release.

Cocoa Butter Equivalents (CBE) have similar physical and chemical properties as cocoa butter but iron out many of the difficulties inherent in chocolate produc-tion. Based on shea and/or illipe butter and palm oil, CBEs are less expensive than cocoa butter – and every bit as natural.

ILLEXAO™ CB – for 5 % cocoa butter replacement

Each product in the ILLEXAO™ CB range is based on raw materials approved by the EU Chocolate Directive (which many other countries adhere to) and subjected only to refining and fractionating processes during production. ILLEXAO™ CB gives chocolate manufacturers supreme versatility and can be used without alteration in existing production processes, as ILLEXAO™ CB provides the same sensory properties as cocoa ingredients.

ILLEXAO™ CB 50 is the standard product in AAK’s range of chocolate fats. In many cases, also ILLEXAO™ CB 40, the economy range of CBE, can be used to re-place 5 % cocoa butter without introduc-ing any changes in the sensory properties of the final product, see figure 1.

ILLEXAO™ HS – for heat stability

In warm climates the ILLEXAO™ HS prod-ucts raise the melting point of the choco-late, making it better able at withstanding elevated temperatures. Countering soft-ness and giving the final milk chocolate the right snap are the benefits of using the ILLEXAO™ HS brand.

Chocolates– same end product but at lower cost

ILLEXAO™ BR – for bloom retardation

Significantly increased bloom stability is obtained by using 5-15 % ILLEXAO™ BR in the formulation. This can be achieved without any change of the process equip-ment and process conditions.

Customer requirements

To fully utilise the potential of chocolate fats, AAK’s technical experts work together with customers to review their entire reci-pe. Within the ILLEXAO™ product family, a wide range of products is available to suit a variety of customer requirements.

Cost efficiency

Cocoa ingredients make up a significant part of the ingredient costs for the choco-late manufacturer. However, most of the versatile range of AAK’s chocolate fats, marketed under the ILLEXAO™ brand, can make all the difference for cost-effective production of premium quality chocolate and chocolate-coated confectionery.

Using chocolate fats from AAK means in most cases a significant reduction in raw material costs for the chocolate manu-facturer. Exact savings depend on the ac-tual cocoa price and the type of ILLEXAO™ used. This cost reduction is achieved with no additional variable cost in the produc-tion of chocolate. In addition to all other properties, ILLEXAO™ can also replace a combination of milk fat and cocoa butter.

Quality benefits

Besides cost savings, cocoa butter equivalents can also be used to optimise processing and product properties.

ILLEXAO™ also ensures consistent products by adjusting for cocoa butter variations.

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Cocoa Butter ILLEXAO™ CB 50 5 %

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Fig. 2 ILLEXAO™ SC 70 – compatibility with cocoa butter

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Super Compounds– high quality at low cost

Replace up to all the free cocoa butter in a chocolate recipe and you have a cost effi-cient super compound. The resulting taste will be similar to chocolate. The remain-ing high content of cocoa mass ensures a rich chocolate flavour as a characteristic feature.

AAK´s Cocoa Butter Equivalent (CBE) for super compound, ILLEXAO™ SC pro-vides many functional reasons for choos-ing this alternative:

Melting moments

The close physical resemblance between ILLEXAO™ SC and cocoa butter produces similar melting properties, which add significantly to the consumer appeal of the final product. Unlike cocoa butter the melting point of an ILLEXAO™ SC can be adjusted to produce harder or softer products as required.

Longer shelf life

The resistance to fat bloom increases as the content of ILLEXAO™ SC increases. This vital contribution to storage stability ensures that the super compound looks delicious for a longer time.

Production benefits

Crystallisation time is a crucial parameter for confectionery production lines.

ILLEXAO™ SC products make it possible to alter the crystallisation properties of a super compound. Hence it is possible to reach optimum capacity on the line. As the ILLEXAO™ SC for super compound can be optimised to fulfil the specific needs of the production line, even higher production stability and less waste can be obtained.

Cost efficiency

As a less expensive alternative to cocoa butter, ILLEXAO™ SC ensures that produc-tion is at its most cost effective.

Product range

AAK’s fats for super compounds are found in the ILLEXAO™ SC range.

ILLEXAO™ SC 80 is an equivalent to cocoa butter of Malaysian origin, while ILLEXAO™ SC 70 is recommended as an equivalent to Ghanaian cocoa butter.

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Which kinds of applications are generally based on super compounds?Typical applications are:n In parts of South America, where

more than 5 % vegetable fat is al-lowed in chocolate. It is becoming very popular.

n In branded countlines, where the taste and sensory properties are perceived as chocolate, but the labelling is not chocolate.

n A third application is as an inner layer of cost efficient and bloom stable chocolate-like coating, surrounded by chocolate.

Edmond Borit Regional Sales Director, AAK-Latin America

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Throughout the confectionery and baking industries there is a never-ending quest to develop products that mimic the flavour, texture and appearance of chocolate. Where real chocolate is not an option due to either cost or technical limitations, compound coatings become the alterna-tive of choice.

Cost efficiency

Comprised of cocoa powder or cocoa liq-uor, sugar and specially designed vegeta-ble fats, chocolate-flavoured compounds may be a better choice than real choco-late. The cost of ingredients is significantly lower, and production is simplified as the tempering step is omitted. Non-temper compounds represent a cost-efficient al-ternative that tastes and looks very similar to chocolate. The high number of different

Compound Coatings – easy and efficient production

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cocoa butter alternatives opens limitless opportunities to tailor heat stability, gloss, bloom stability and crystallisation time ac-cording to the manufacturers’ needs and, ultimately, the consumer.

Product range

The vegetable fats used for non-tempering compound coatings can be divided into two groups; CBRs (Cocoa Butter Replac-ers) and CBSs (Cocoa Butter Substitutes), mainly due to their composition.

The CBRs from AAK are grouped under the brand AKOPOL™. CEBES™ is the range of high-quality CBS fats, see table 1.

Melting moments

When determining the melting point and hardness of compounds, AKOPOL™ and CEBES™ secure ultimate flexibility

Table 1 AAK fats for Compound Coatings

Type Product Main application

CBR AKOPOL™ MC Moulding & High Quality Coating AKOPOL™ CO Coating AKOPOL™ LT Low Trans

CBS CEBES™ MC Moulding & High Quality Coating CEBES™ NH Non Hydrogenated SILKO™ CO Coating

– essential for obtaining good heat stability and accommodating the needs of various applications.

Longer shelf life

Adjust gloss as required using cocoa butter alternatives that maintain a bloom-free appearance throughout the com-pound’s shelf life.

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AKOPOL™ – Cocoa Butter Replacers

AKOPOL™ Cocoa Butter Replacers (CBR) represent AAK’s non-lauric range of speciality fats for non-temper compounds. They are frequently used in compound coatings for confectionery and bakery products. Since they tolerate high levels of cocoa butter, AKOPOL™ can be combined with cocoa liquor to achieve a richer cocoa flavour then if only cocoa powder is used. AKOPOL™ provides the end product with an excellent, long-lasting gloss and meltdown that make end products an altogether more chocolaty experience.

High gloss and good gloss retention give the final product a pleasant and delicious appearance.

Flexibility in recipes

Based on hydrogenated and fractionated non-lauric fats, AKOPOL™ contains the similar type of fatty acids as cocoa butter, and as such it can be partly mixed with cocoa butter. This is also why CBR com-pounds are not sensitive to co-mingling, which is of importance when chocolate and compounds are produced on the same application line. The flexibility in choice of recipe is great due to the possibility of using different raw materials in the formulation.

AKOPOL™ MC for moulding and coating

Together with cocoa liquor, AKOPOL™ MC gives excellent sensory properties suitable for moulded products and coating where a good meltdown is crucial. The taste and meltdown properties could hardly be closer to chocolate when AKOPOL™ MC is combined with cocoa liquor. Furthermore,

the use of AKOPOL™ MC provides optimum bloom stability, ensures high gloss and speeds up crystallisation.

AKOPOL™ CO for coating

For manufacturers of fine bakery products AKOPOL™ CO is the icing on the cake – creating an excellent product with a good shelf life. AKOPOL™ CO secures fine gloss, provides good meltdown and flavour release, ensures good coating flexibility, avoiding cracking and resists fat migration from the cake.

AKOPOL™ LT – low in trans and high in functionality

In response to the global quest for low trans fats, AAK has developed a range of low trans CBRs, AKOPOL™ LT, as an alternative to the traditional high trans CBR fats. The AKOPOL™ LT brand has similar user advantages as traditional CBRs but trans fatty acids have been reduced by up to 90 %, and it is recommended to use AKOPOL™ LT in cocoa powder formu-lations.

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Fig. 4 CBR work well in formulations with cocoa liquor

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Table 2 AKOPOL™ MC for use in different recipes

Recipes for compound coatings

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Cocoa liquor 8Cocoa powder 16 20Sugar 46 46AKOPOL™ MC 80 30 34Lecithin 0.2-0.4 0.2-0.4

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CEBES™ – Cocoa Butter Substitutes

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CEBES™ represents AAK’s Cocoa Butter Substitutes (CBS). The CEBES™ range is used in non-temper compounds simulat-ing the best attributes of real chocolate. With CEBES™, compound manufacturers can produce much more than just a less expensive imitation of chocolate. These lauric-based oils create compounds with an excellent functionality.

Excellent melting and fast crystallisation

Fast crystallisation rate, steep melting curve, good meltdown and flavour release without the bother of tempering are achieved with CEBES™. Since CEBES™ pro-vides a broad scope for tailoring solutions to individual needs, only minor alterations are required to production processes.

CEBES™ is a range of lauric non-tem-pering fats, which may be used in a wide range of chocolate-flavoured products. CEBES™ products are recommended for use in cocoa powder formulations.

CEBES™ MC for moulding and high-quality coating

Compound for moulded products, biscuit and wafer coatings are at their best when CEBES™ MC is added to the recipe. CEBES™ MC ensures that the compound has a good snap and texture very similar to chocolate. It provides the compound with a good appetising gloss and extends the shelf life of the end product due to high bloom stability.

CEBES™ NH – the non hydrogenated CBS

Focus is increasing on trans fatty acids and in addition to this, hydrogenation. CEBES™ NH is AAK’s response to a CBS

Fig. 6 CEBES™ MC �0 for cocoa powder formulations

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solution without hydrogenation and trans where you still have the benefits of the traditional CEBES™.

SILKO™ CO – coating

Confectionery manufacturers fulfil their needs with SILKO™ CO when they require a cost effective coating with rapid crystal-lisation and good melting properties.

In the examples below would you recom-mend a high-quality AKOPOL™ or a high quality CEBES™?

n Chocolate-like taste? AKOPOL™ used in a recipe containing cocoa liquor.

n Fast crystallisation required? CEBES™ is recommended, due to its fast setting.

n High elasticity in the coating? AKOPOL™ is the choice, as it gives an elastic struc-ture.

n Filling containing water? AKOPOL™ is the best choice as it is based on non-lauric raw materials.

n Thin coatings? CEBES™ will be the best choice as it produces very low viscosity coatings.

Chang Chor Kwan Regional Sales Manager, AAK Asia-Pacific

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Premium Fillings– a tasteful combination of functional properties

Innovative fillings with fabulous flavours and tantalising textures in confectionery products capture the consumer’s atten-tion. Many confectionery manufacturers constantly look for new ways to add variety into their product brands, as chocolate and confectionery is consumed mainly for pleasure. One of the very important in-gredients in interesting fillings is Premium Filling Fats, with their ability to influence the taste, consistency, structure and stabil-ity of the end products.

AAK offer a wide range of Premium Fill-ing Fats, tailored for specific applications. They are all of high quality with a neutral taste and smell, in order to be able to carry the flavours of the filling.

In order to choose the most suitable Premium Filling Fat for a specific applica-tion, it is of utmost importance that the following aspects are considered: ingre-dients, processing parameters, labelling requirements, and eating properties.

Cool melting CHOCOFILL™ TC

A range of non-lauric, non-hydrogenated and non-trans fats, which are supplied by AAK under the CHOCOFILL™ TC brand, others excellent cool melting properties combined with good cocoa butter compa-bility. These products have a triglyceride structure similar to cocoa butter and need tempering into the ß form in order to provide the optimum sensory profile and storage stability, see figure 8. The CHOCO-FILL™ TC range does not contain hydro-genated fats, which means the products are trans-free.

Bloom retarding CHOCOFILL™ BR

In soft fillings with high levels of nuts, the nut oil may migrate to the surround-ing chocolate, however, and trigger the onset of bloom. A special family of AAK fats is designed to take care of this problem – CHOCOFILL™ BR which is a bloom retarding range of fats. The onset of bloom is significantly delayed when using CHOCOFILL™ BR from AAK, in combina-

tion with chocolate, see figure 9. The CHOCOFILL™ BR range is available non-hydrogenated and contains lauric as well as non-lauric versions.

Aerated and whipped DELIAIR™

Aeration or whipping is a new trend in the confectionery industry to make the fillings lighter as well as to get a new melting sensation. Generally speaking, all types of fat-based fillings may be aerated to obtain a lighter texture. Characteristic features of fats for this application are their ability to stabilise air bubbles incorporated during whipping.

The stabilising effect is obtained by forming small fat crystals, which surround the air bubble.

DELIAIR™ is a range designed with the best aeration properties in mind. Using DELIAIR™ provides the confectionery manufacturers with totally new possi-bilities, as the product possesses unique whipping properties:n Overrun twice as high as for standard

vegetable fatsn Heat stable foamn Excellent bloom stabilityn Excellent oxidation stability

DELIAIR™ can be used with ingredients such as alcohol, nuts and crunch, and you will still obtain an excellent shelf life with no microbiological deterioration, no water migration or evaporation.

Flexibility with CHOCOFILL™ NH

Combining good functionality with a pleas-ant melting as well as with all the “non” features is a challenge for fat manufactur-ers, and there may indeed be some but not significant trade offs in comparison to traditional hydrogenated fats. However, the advantage of a “clean label”, due to marketing reasons, not including hydro-genation may well compensate for this. The CHOCOFILL™ NH range from AAK has sensory properties closely matching those of traditional, general purpose filling fats

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Fig. 9 Excellent bloom stability with CHOCOFILL™ BR 60

Fig. 10 Light and fresh texture with aeration – DELIAIR™

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made from hydrogenated non-lauric fats. Hence, they can be used to replace these in most types of fillings.

Their crystallisation characteristics are slightly different, and they may require some modification of processing parame-ters for the best productivity and shelf life.

The healthy alternative, CHOCOFILL™ LS

CHOCOFILL™ LS is a unique premium filling fat with a very high amount of the healthy unsaturated fatty acids compared to other premium filling fats on the market. A regular premium filling fat usually contains 50 % saturated fatty acids and often even more. With CHOCOFILL™ LS it is possible to get a solid nice melting fat with only 35 % of the unhealthy saturated fatty acids with the same consitency as the fillings with high amounts of saturated fatty acids. By using CHOCOFILL™ LS the un-healthy saturated fatty acids are reduced by 30 %.

CHOCOFILL™ LS is a filling fat, with a healthy fatty acid profile, no trans fatty acids and non-lauric, yet having an excel-lent crystallisation, sensory and storage properties. Furthermore it is non-temper and very flexible in production.

How do I choose the most suitable CHOCOFILL™ fat for my application?As you understand there are many different fats in the Premium Filling Fat range. In order to answer your question it is very important that we have a technical dialogue, in order for me to understand your needs, when it comes to: melting properties, labelling aspects, production parameters, other components in the recipe etc.

I cannot give you an easy answer, however, I am sure there is a fat for your application in the CHOCOFILL™ range. Please let us discuss further.

Anda Steina Technical Customer Service Manager, Eastern Europe

Table 3 CHOCOFILL™ NH Low in trans + saturated fatty acids

Fig. 11 A wide variety of Premium Filling Fats

SFA % TFA % SFA+TFA %

CHOCOFILL™ NH 50 53 <1 53CHOCOFILL™ NH 30 50 <1 50Hydrogenated filling fat 27 45 72

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Fat-based spreads such as choco-late & confectionery spreads, peanut butter and hazelnut flavoured spreads are gaining in popularity. These products are fat continuous with a fat content of some 30 %, hence the properties of fat largely determine the performance of the spread.

Spreadability

Spreadability over a wide range of temperature is desired for fat-based confectionery spreads. The spread must be spreadable at refrigerated tempera-ture but stable towards oil separation at high temperature, and it should have a shiny and attractive appearance.

Stability

The AKOSPREAD™ products are soft at low temperatures, but still partially crystalline at room temperature and higher. In addition they contain a stabilizing fat component, which helps create a stable network of crystals, which prevents separation of liquid oil from the product.

Long shelf life

A long shelf life requires fats, which do not tend to separate into two different phases, one liquid phase and one partially crystallized. Products in AAK’s AKOSPREAD™ range are tailored to provide this desired profile. Add AKOSPREAD™ to your recipe and consumer demands are fulfilled.

Addition of AKOSPREAD™ could hardly be simpler. The range is fully mixed and ready for use.

AKOSPREAD™ in confectionery spreads

Dark, milk and white chocolate spreads, not to mention the nut-based varieties, are all candidates for AKOSPREAD™. The benefits are numerous:n Ensures superb spreadability from 5-28°Cn Secures stability over a wide temperature

rangen Gives excellent flavour releasen Provides good melting profile n Available as non-hydrogenated

Confectionery Spreads– liquid and stable

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Understanding customer needs is our business

AAK is the world’s leading supplier of confectionery fats. Each step in the value chain requires specialist know-how and expertise – from purchasing of the raw material to production, to marketing and sales.

In every customer relationship, our role is to contribute to the competitiveness of our customers in their respective markets.

We offer a wide range of advantages: from high-quality products developed for better taste and longer shelf life, to cost efficiency, know-how, technology and service.

Quality

AAK’s quality comprises the entire product chain – from raw material to finished prod-uct. Our production control programmes are comprehensive, and our dedicated quality staff ascertains that the quality of our raw materials is the very best. All of AAK’s production units are certified ac-cording to international standards. HACCP is a tool used in order to secure a high level of product safety. Flavour characteristics

AAK’s processes are developed to produce vegetable oils and fats with neutral taste. Careful control and analyses of all raw ma-terials, together with qualified and experi-enced sensory quality control, contribute to the desirable flavour characteristics of our customers end products.

Sustainability

We are a founding member of the Round Table for Sustainable Palm Oil (RSPO). Furthermore, we participate in the UN Glo-bal Compact programme for the promotion of worldwide sustainability. We support global measures to abolish child labour and we have an explicit policy against it.

AarhusKarlshamn – your partner in creating solutions

Logistics

We analyse the product flow from AAK to our customers, so we can offer a wide range of packaging and transportation alternatives, the aim of which is optimised logistical efficiency. In cooperation with our customers, tailor-made packaging so-lutions are developed to complement our standard packaging programme.

Know-how

Our knowledge of the properties of the fat molecule provides the foundation for our entire business operations. Our experience dates back to the beginning of the previous century, and is constantly improved upon, thanks to our continuous development work.

Technical service

Our organisational structure is designed to offer our customers’ qualified support and rapid response to any problem or ques-tion. Therefore, our sales department is in close coordination with R&D colleagues to provide efficient and immediate service.

Oils & Fats Academy

AAK’s customer training programme is organised by AAK’s Oils & Fats Academy. The Academy arranges courses and seminars for entire industries as well as for individual customers. The training covers areas such as raw materials, fat techno-logy and quality control, the purpose of the training is to make it easier for our customers to control the functionality of the fat in their own production process.

Attention

It is the aim of all AAK’s employees to solve our customers’ problems person-ally and professionally. The partnership with our customers provides the basis for longstanding and successful business relationship.

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AarhusKarlshamn – your partner in confectionery fats

ILLEXAO™ Fats for chocolate at lower cost

AKOPOL™ Fats for compounds for easy production

CEBES™ Fats for compounds with excellent melting properties

CHOCOFILL™ A tasteful combination of filling fats with functional properties

AKOSPREAD™ Fats for confectionery spreads with an excellent stability

ProductionOffice

AarhusKarlshamn – wherever you are

AarhusKarlshamn CroatiaPraska 810000 ZagrebCroatiaTelephone: +38 514 873 872Fax: +38 514 873 875

AarhusKarlshamn Czech Republic Spol. sro.P.O. Box 263Visiting address: Vaclávské nám. 64CS-111 21 Prague 1Czech RepublicTelephone: +420 222 210 406Fax: +420 222 212 087

AarhusKarlshamn do Brasil Desenvolvimento de Negócios Ltda Alameda Rio Negro 585 12 andar - Cj. 127Edificio Jaçari - Centro Administrativo Rio NegroCEP 06454-000 - AlphavilleBarueri, São PauloBrazilTelephone: +55 11 2135 2135Fax: +55 11 2135 2100

AarhusKarlshamn Hong Kong1/F, House No. 166Tin Sam VillageTai Wai, ShatinNew TerritoriesHong KongTelephone: +852 9029 3338Fax: +852 2604 4469

AarhusKarlshamn Poland Sp. z o.oUl. Walecznych 44/3PL-03-916 WarszawaPolandTelephone: +48 226 164 182Fax: +48 226 160 255

AarhusKarlshamn Russia OOOZemlyanoy Val 54, Office 2109004 MoscowRussiaTelephone: +7 495 7486000Fax: +7 495 7486001

Representative office “AarhusKarlshamn Sweden AB”Reytarskaya str., 17 of. 5 Kiev 01034 UkraineTelephone: +380 44 581 16 46Fax: +380 44 581 16 45

Head office

AarhusKarlshamn ABSkeppsgatan 19SE-211 19 MalmöSwedenTelephone: +46 454 820 00Fax: +46 454 828 20E-mail: info@aak.comwww.aak.com

Production and Sales

AarhusKarlshamn Denmark A/SM.P. Bruuns Gade 27DK-8000 Aarhus CDenmarkTelephone: +45 8730 6000Fax: +45 8730 6012

AarhusKarlshamn Sweden ABSE-374 82 KarlshamnSwedenVisiting address: Västra KajenTelephone: +46 454 820 00Fax: +46 454 828 88

AarhusKarlshamn Netherlands BVP.O. Box 17Visiting address: Kreeftstraat 1NL-1540 AA ZaandijkThe NetherlandsTelephone: +31 75 627 84 00Fax: +31 75 627 84 78

AarhusKarlshamn UK Ltd.King George DockHull HU9 5PX United KingdomTelephone: +44 1482 701271Fax: +44 1482 709447

AarhusKarlshamn USA Inc.131 Marsh StreetPort NewarkNJ 07114USATelephone: +1 973 344 1300Fax: +1 973 344 9049

AarhusKarlshamn México S.A. de C.V.Av. Héroes de Nocupétaro 1022Col. Industrial, C.P. 58130Morelia, MichoacánMexicoTelephone: +52 443 312 0175Fax: +52 443 312 5822

AarhusKarlshamn Latin AmericaCamino al Paso de la Arena 246012600 MontevideoUruguayTelephone: +5 982 313 5135Fax: +5 982 313 5075

Sales offices

AarhusKarlshamn Asia-Pacific Sdn. Bhd. 26th Floor, Menara Promet Jalan Sultan Ismail 50250 Kuala Lumpur Malaysia Telephone: +60 327 108 493Fax: +60 327 108 496

AarhusKarlshamn Australia Pty Ltd4 Endeavour CloseCastle HillNSW 2154AustraliaTelephone: +61 288 503 522Fax: +61 288 503 422

For further information visit www.aak.com or e-mail chocolate@aak.com