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 Grades traded
- 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
Values shown are indicative and vary by producer grade. The binding specification is the producer certificate of analysis issued against your consignment, supplied with every offer.
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.