confectionery chocolates toffees caramels

Chocolates | Toffees | Caramels


Chocolates | Toffees | Caramels

To deliver a consistent chocolate, batch after batch, the viscosity of the liquid chocolate must be controlled. Our viscosity controlling agents are rancid free and are able to deliver a fine glossy structure as well as prevent blooming issues for improved consumer desirability.


Solution

FINESTER GMS NSE Improves fat distribution resulting in enhanced palatability anti-stcking.
FINAMUL 1909 Substitute soyalecthin in all chocolates, viscosity reducer.
FINAMUL VR 42 Viscosity modifier in Chocolate.
FINAMUL VR 48 Viscosity modifier in Chocolate.
FINAMUL CG 3000 Viscosity modifier in Chocolate.
FINESTER 6030 Best gloss, bloom resistant.