En Ru Uk

Excipients, which can be used in production of chocolate, chocolate and confectionery glazes:

Polyglycerol polyricinoleate 01,

Polyglycerol polyricinoleate 03.

Benefits:
  • Decrease a fluidity limit of glazes and chocolate masses.
  • Increase the effect of lecithin.
  • Facilitate the passage of the glazes and chocolate masses via pipelines.
  • Enhance the formation of chocolate products.
PGPR 01 and PGPR 03 should be added at the stages of rolling, conching or tempering of the chocolate masses.


Emulsifier «Esterin STS»

Benefits:
  • Prevents a growing of fat bloom on the surface of a chocolate and glazes.
Emulsifier should be added at the conching stage of chocolate mass.