Confectionery / Ingredient applications
Chocolate Products
Chocolate compounds and confectionery pieces can be moulded, enrobed, spun or panned. Start with the application route and finished-product target, then evaluate the ingredient system through the relevant processing and cooling stages.
Discuss your application
Products
- GLORICH 5052
- GLOMUL PGPR 50
- Soy Lecithin
- GLOCOAT
- GLOROBE
- GLOFILL
Primary Applications
- Chocolate compounds & bars
- Enrobed confectionery & bakery pieces
- ‘Easy’ & ‘difficult’ chocolate moulds
- Spinning confectionery products
- Panning confectionery products
- Chocolate filling
- Liquid chocolate
- Chocolate paste, tablet, coating
- Soft chocolate compound /solid bar for cold climate
Key Benefits
- Prevents fat blooming on surface of chocolate compound/bar
- Improves glossiness & flowing properties of chocolate
- Smooth texture
- Optimization cocoa butter content & coating thickness
- Simplifying processing and handling
- Reduction of plastic viscosity
- Ideal chocolate flow properties needed to fill the mould without creating air bubbles
- Possible to reduce fat content
- Fast-melting form with good snap
- Melts in the mouth temperature at 35℃
- Excellent eating characteristics for ultimate indulgence