Chocolate and coating

Creating quality chocolate confectionery and coatings requires a balance between gloss, texture and mouthfeel. The choice of fat plays an essential role in fluidity during application, the setting of the coating and its behaviour when eaten. With our range of vegetable fats, we help you select the grades suited to your recipes and processes. Whether you want to coat biscuits, cover wafers or develop moulded confectionery, we study your needs in terms of consistency, melting and finish. Our solutions aim to promote a smooth texture, consistent gloss and good bloom resistance, depending on the chosen formulation. We take into account the composition of your recipe, in particular its cocoa butter content, as well as your cooling and storage conditions. Our expertise helps you reconcile sensory qualities, production requirements and cost control.