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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.

Get your label clean – with CAPOL® glazing agents Get your label clean – with CAPOL® glazing agents

Consumers’ desire for naturalness and transparency in food products has long since found its way into the world of confectionery, with chocolate products taking a front seat in these developments. When it comes to chocolate-glazed confectionery, the glazing agent must also meet customer requirements. Achieving a brilliant gloss and a “clean label” all at once – is that even possible?

  • Application
  • Trends
  • Capol GmbH nominates new CEO
    Capol GmbH nominates new CEO

    Peter Hantl to lead the Management Team

    • Press Releases
  • The CAPOL Story – Sweet Dreams
    The CAPOL Story – Sweet Dreams

    Wonder how we have become the expert in confectionery surface treatment? A passion for confectionery industry, we have been setting our bar high to serve our customers better every day. Growing from a small laboratory to a market leading…

    • Trends
  • CAPOL launches website for its patented natural coloring solutions
    CAPOL launches website for its patented natural coloring solutions

    Elmshorn, May 3rd, 2021 - German headquartered CAPOL group launches www.vivapigments.com to provide a unique customer experience for its patented natural colors product range. It comes with a fresh new brand design for its growing natural…

    • Press Releases
  • 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
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