Oils & fats / Ingredient applications
Specialty Fat (CBS/CBR/CBE)
Specialty fat applications include chocolate compounds, coatings and moulded confectionery. Start with the intended process and finished-product format, then discuss the fat system alongside the other ingredients in the recipe.
Discuss your application
Products
- GLORICH 5052/5022
- GLOMUL PGPR 50
- GLOMUL PGPR850
- GLOCHOC
- GLOCOAT
- GLOROBE
- GLOFILL
Primary Applications
- Chocolate compounds & bar
- Enrobed confectionary & bakery pieces
- "Easy" & "difficult" chocolate moulds
- Spinning confectionary products
- panning confectionary products
- Chocolate filling
- Liquid Chocolate
- Chocolate paste, tablet, coating
- Soft chocolate compound /solid bar for cold climate
Key Benefits
- Prevent fat blooming on surface of chocolate compound/bar
- Improved 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°C
- Excellent eating characteristics for ultimate indulgence