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 CAPOL® Brochure, PDF download (1.277 KB).
CAPOL® products have excellent glazing properties. They are very stable, cost-effective to use and easy to apply. These products are flavourless, and are subject to constant monitoring by our QA department. Our products for chocolate-coated centres comply with national and international food regulations. Kosher or Halal certificates are available on request.
CAPOL® glazes and sealing agents – Mouth-watering shine and extended shelf life
CAPOL® glazes and sealing agents envelop chocolate-coated centres with a protective shell. The glazing and sealing agents increase the resistance of products against warmer temperatures. They also improve the appearance with an appetising shine due to the high concentration of raw materials such as gum Arabic, starch and glucose syrup. CAPOL® glazes and sealing agents for chocolate-coated centres are applied in conventional coating pans or larger automatic coating machines using spraying systems or by manual application.
Chocolate – One of the most versatile components in confectionery
Chocolate is not only the oldest, but one of the most versatile raw materials in confectionery due to its wide variety of types, qualities, forms and flavours. Almost all types of chocolate-coated confectionery can be enhanced using CAPOL® products – whether dark chocolate with its high cocoa concentration, milk chocolate, or compounds such as white chocolate or yoghurt.
Chocolate-coated confectionery – A treat under cover
Chocolate-coated confectionery. Everyone loves it with all its variety in shape and size. Whether white, milk or dark chocolate, it is all good for coating confectionery. The number of centres is also virtually limitless – fruit, nut, biscuit, gum, liquorice, to name but a few. We provide the perfect finish for coated confectionery of any type – CAPOL® glazes and sealing agents, not only give products that shine but also protect them against moisture and other environmental influences.
Our products for chocolate-coated centres
| CAPOL® 254 N |
aqueous glaze for chocolate and compound-coated confectionery |
CAPOL® 254 W
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aqueous glaze for confectionery coated in white or yoghurt chocolate |
CAPOL® 4648
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aqueous glaze specifically for compound-coated confectionery
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CAPOL® 425 M
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sealing agent to improve glaze stability in all coated confectionery treated with CAPOL® glazes |
Special products – in addition to our standard range, we also supply glazes and sealing agents matched to specification for our customers.
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