Glazes

Protection against water migration

CAPOL® glazes form a perfect coating whenever confectionery must be protected from drying out. This is as relevant for sugar dragées as well as for chocolate-coated centers, particularly if they are exposed to higher humidity. CAPOL provides the right solution for each individual application.

Chocolate-coated centers

No problem with air moisture

Chocolate-coated centers

CAPOL® glazes on shellac and cellulose basis form perfect coatings for chocolate-coated centers, protecting them against drying out. At the same time they prevent the excellent effect of CAPOL® glazes to be affected by high air moisture. By using CAPOLAN® products, i.e. fat-encased, organic and non-organic raw materials, such undesirable chemical reactions can be prevented. Shelf life is also significantly increased.

Sugar Dragées

Improved shelf life & protection

Nonpareills

CAPOL® glazes protect confectionery against drying out and make sure that the excellent effect of CAPOL® glazes is not affected by high humidity. By using CAPOLAN® products, i.e. fat-encased, organic and non-organic raw materials, such undesirable chemical reactions can be prevented. Shelf life is also significantly increased.

Contact
Capol GmbH
Otto-Hahn-Strasse 10
25337 Elmshorn Germany
Tel: +49 (0) 4121 4774 0
Fax: +49 (0) 4121 4774 29