Confectionery glazes based on non-lauric and lauric type of cocoa butter substitutes, which do not contain trans fatty acids.
Great for:
- coating of sugar and flour confection
- glazing of curds and ice cream
- decorating dried fruits
- fixing the shape of products
- prolonging the freshness of products
- creating volumetric decorative elements
Confectionery glaze. Benefits:
- manufactured according to ISO 22000 standards
- a wide range of tastes, aromas, colors, shapes and types of packaging
- individual recipes under Private Label
- convenient for industrial and home use
- does not require tempering
- has a fusible structure
- retains a glossy surface
- not subject to graying
- prepared on the basis of high quality cocoa powder