Confectionery / Ingredient applications
Sugar Confectionery
Caramels, toffees, nougats and fudge each have their own balance of texture, richness and processing behaviour. A useful application brief describes the intended bite, fat phase and handling requirements alongside the recipe.
Discuss your application
Products
- GLOMUL DGM 45
- GLOMUL MGD 95
- GLOMUL PGPR 50
- GLOMUL PGPR 850
Primary Applications
- Caramels
- Toffees
- Nougats
- Fudge
Key Benefits
- Improved emulsification & fat dispersion
- Lubrication & anti-sticking
- Lightening colour
- More creamy and smooth texture
- Prevents cold flow