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Topics

What's the news? At which events can you meet us? What is trending in the confectionery industry? We look at topics which are worth keeping an eye on.

Vegan solutions for confectionery surface treatment Vegan solutions for confectionery surface treatment

Consumer interest in vegan sweets is growing. How can you respond to the trend without compromising the quality and appearance of your confectionery? Plant-based formulations for confectionery anti-sticking, polishing and glazing agents make it possible.

  • Trends
  • CAPOL opens production line for confectionery finishing products in Saint Hubert, Canada
    CAPOL opens production line for confectionery finishing products in Saint Hubert, Canada

    Elmshorn, November 2nd, 2020 – Capol GmbH starts operations of a new production line for confectionery surface treatment products at its site in Saint Hubert, Canada.

    • Press Releases
  • How to prevent sugar and fat bloom on chocolate dragées
    How to prevent sugar and fat bloom on chocolate dragées

    Chocolate dragées with a fat or sugar bloom show undesired white spots or even white layers on their surfaces. Though they look similar in appearance, the root cause for each issue is different. CAPOL® Application Technology specialists…

    • Application
  • How to prevent smearing in the packaging of gums and jellies
    How to prevent smearing in the packaging of gums and jellies

    Smeared packaging with gums and jellies can be complex and frustrating, especially since it only becomes visible at the end of a long process, in the finished packed product. While anti-sticking agents may appear to be the main driver, the…

    • Application
  • How to avoid fading of gloss with your sugar dragées
    How to avoid fading of gloss with your sugar dragées

    You do not get a second chance at a first impression. The well-meaning advice we all know from everyday life is also true for your candy. But what to do when the hard-earned gloss of your sugar dragées fades away? CAPOL® Application…

    • Application
  • 4 ways to stop your oil-treated gummies from sticking
    4 ways to stop your oil-treated gummies from sticking

    Gums and jellies are traditionally manufactured in a starch molding process and finished with an anti-sticking agent. What if the gummies come out of your oiling drum nice and shiny, but stick together immediately after treatment, later…

    • Application
  • How to avoid the “kiss mark” effect on chocolate dragées
    How to avoid the “kiss mark” effect on chocolate dragées

    The production of panned chocolate products needs to unite both quality and efficiency demands. While efficiency gains in production lead time may go to the expense of the product appearance and cause the so-called “kiss mark” effect after…

    • Application
  • How to prevent sugar dragée dull surfaces and white spots
    How to prevent sugar dragée dull surfaces and white spots

    The eyes eat first! No matter if hard sugar coated lentils or soft sugar coated jelly beans, only an attractive piece of a candy will find its way to the mouth of both, small and big sweet tooth. That is why a dull surface or white spots…

    • Application
  • CAPOL certified with a BRC Food "AA" Rating
    CAPOL certified with a BRC Food "AA" Rating

    Elmshorn, August 6th, 2020 – Confectionery surface treatment specialist Capol GmbH receives the rarely attained BRC Food “AA” classification in this year’s BRC surveillance audit.

    • Press Releases
  • Vegan solutions for confectionery surface treatment
    Vegan solutions for confectionery surface treatment

    Consumer interest in vegan sweets is growing. How can you respond to the trend without compromising the quality and appearance of your confectionery? Plant-based formulations for confectionery anti-sticking, polishing and glazing agents…

    • Trends
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