Refined wealth of variety
Chocolate products are immensely versatile with regard to size, shape and color. Whether it is white, milk or dark chocolate, it all lends itself to the production of dragées. The selection of centers is also almost unlimited: fruit, nuts, biscuits, gum products, licorice and many more. CAPOL is considering all of these variants and offers the suitable coating for all of them: Chocolate products receive an attractive appearance, the shine remains stable even under mechanical strain. High resistance to temperature and air moisture as well as shorter process times due to ready-to-use products are further benefits. In addition, centers are optimally prepared for the coating process.
No problem with air moisture
CAPOL® glazes on shellac and cellulose basis form perfect coatings wherever chocolate products are exposed to higher or high humidity. 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.
Brilliantly good taste
Our polishing agents not only function as brighteners, but also have a decisive influence on how the initial taste sensation develops. With its intelligent combination of starch, gum arabic, sugar and other ingredients, we improve the stability of the product during and after the production process.