Confectionery & Chocolate
effective – aromatic – innovative
In the development and production of confectionery and chocolate, you can benefit from the technological properties of plant fibres, such as the stabilisation of masses. The use of gum arabic / acacia fibres is highly recommended as a film-forming coating agent. For flavouring, the versatile use of fruit powders, plant extracts as well as wine- / liqueur- and spirits products are exciting.