The sweet toffee flavour of honeycomb means that it has long been a favourite with confectioners and bakers, but its hygroscopic nature causes it to absorb moisture and it becomes sticky if exposed to the atmosphere for any length of time.
For this reason, decorations and inclusions specialist Nimbus Foods has extended its honeycomb range to include products that can survive in a high moisture environment.
The company has developed a coating, which acts as a moisture barrier between honeycomb and liquid, meaning that Nimbus honeycomb can be used in a number of applications including yoghurt, ice cream and baked goods such as muffins.
"Traditionally honeycomb has been coated in chocolate which helps to lock out moisture and preserve crunch, but we can now offer a moisture barrier that keeps the product stable even when it is applied in moist environments, such as cakes or ice cream," says Ian Ramsay, md of Nimbus Foods.
Nimbus Honeycomb pieces can be supplied in a range of sizes from 1.5 to 13.5mm and are available either uncoated, barrier coated or chocolate coated.
The company also supplies honeycomb powder - very fine pieces of uncoated honeycomb that are particularly suitable for decoration and toppings applications.
Nimbus products can be manufactured to withstand temperatures, ranging from -18°C to 200°C, and can work in any environment, be it ambient, chilled or frozen.
The company has a core range of around 50 products, including biscuit, cereal, croquant, fudge, honeycomb, meringue and toffee, together with luxury products such as chocolate coated fruits and specialist inclusions, such as Never Nuts, suitable for nut free environments and Odourless Mints, which prevent flavour transfer.