Confectionery & Chocolate Raw Materials
Confectionery & Chocolate Industry Raw Materials
Cocoa products, compound fats, gelling agents and coating systems.
01 Overview
The confectionery group brings together the cocoa products, specialty fats, gelling and texturising agents, glazing systems and sugar bases that a chocolate or candy line consumes — supplied as one coordinated file because the components have to work together thermally and rheologically, not just individually.
02 Types we supply
Each entry below is a grade — a specific version of this product, made to its own recipe for a particular use. If you are not sure which one you need, tell us what you are making and we will advise.
- Cocoa powder, butter, mass and liquor
- Cocoa butter substitute and equivalent (CBS / CBE)
- Compound and coating fats
- Gelatine, pectin and gelling agents
- Glazing agents and polishing systems
- Lecithin and PGPR emulsifiers
03 Typical specification
These figures are approximate and differ slightly between producers. The binding numbers are the ones on the certificate of analysis for your actual shipment, which we send with every quotation.
04 Applications
- Chocolate and compound production
- Coated biscuits and wafers
- Gummy and jelly confectionery
- Hard candy and toffee
- Filled and enrobed products
- Bakery decoration and glazing
05 Industries served
06 Packaging options
- 25 kg cartons and bags
- 20 kg boxes (fats)
- 190 kg drums (liquid fats)
07 Supply & export note
Specialty fats must be matched to the working temperature of your line and to any cocoa butter already in the recipe, or the finished product blooms. We ask for the process temperature profile before quoting, and arrange temperature-controlled transport where the route demands it.