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 CAPOL® Brochure, PDF download (1.244 KB).
Hard-coated confectionery including Vermicelli and sprinkles as well as soft-coated confectionery such as Jelly Beans are amongst the most popular confectionery products. These are manufactured in two steps – coating and polishing.
CAPOL® glazes increase coated confectionery's resistance against environmental influences such as warmer temperature and higher humidity while also brightening and intensifying the product's colour.
The coating – Create the perfect shell
The typical feature of hard or soft coated dragees is the sugar shell. Whether sugar or sugar-free, hard coated centres are characterised by a crisp shell and soft coated centres are characterized by a soft flexible shell. With a myriad of flavour options available the shell defines the taste sensation.
Polishing with powder wax – From matt to glazed
By polishing the dragees with powder waxes the matt surface receives its shiny and appealing character. CAPOL® powder waxes prove their strength in polishing as they are easy to apply, while giving the products a reliable glazed finish that is stable even at warmer temperatures.
Our powder waxes are applied to confectionery in rotary glazing drums or glazing machines using dosing systems or by manual application. CAPOL® powder waxes are based on carnauba and/or beeswax.
Your benefit: powder waxes give you a perfect manufacturing result – even in more trying climatic conditions. CAPOL® products for coated centres 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. CAPOL® glazes for sugar-coated centres comply with national and international food regulations. Kosher or Halal certificates are available on request.
Our products for coated centres
CAPOL® 600
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alcohol-based wax dispersion with shellac for glazing sugared and sugar-free hard-coated confectionery of any type; the gloss is highly brilliant and very stable; polishing times are usually very short. |
CAPOL® powder waxes
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blends of finely powdered natural waxes as an alternative to liquid CAPOL® 600 for glazing hard-coated confectionery |
CAPOL® 4820
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aqueous glazes for hard and soft-coated confectionery for combination with CAPOL® 425 M |
CAPOL® 5015 V
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pasty dispersion with natural wax for glazing hard and soft-coated confectionery ensuring excellent distribution despite low solvent content |
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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