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Confectionery & Chocolate

effective – aromatic – innovative

In the development and production of confectionery and chocolate, you can benefit from the technological properties of plant fibressuch 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.

For sweetening your products, the use of sugars substances / natural fruit sweetener is recommended.
We will be happy to advise you!