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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

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

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

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

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

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

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.

Communiqués

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…

Tendances

Certified organic confectionery coatings

The market for organic food is growing. This does not stop when it comes to confectionery industry, where an increasing number of brands now offers sweet indulgences in organic quality. CAPOL offers a full range of certified organic…

Tendances