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Quelles sont les nouveautés? À quels événements pouvez-vous nous rencontrer? Quelles sont les tendances dans l'industrie de la confiserie? Nous suivons de près l’évolution du marché.

CAPOL develops natural whitening agent for the hard-sugar panning process CAPOL develops natural whitening agent for the hard-sugar panning process

With VIVAPIGMENTS® White, CAPOL is launching a natural whitening agent that can be used as an alternative to titanium dioxide. VIVAPIGMENTS® White is characterized by its ability to achieve a high level of opacity thanks to a special color technology, as well as its ease of product application in hard-sugar panning.

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  • Tendances
  • 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.

    • Communiqués
  • 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…

    • Tendances
  • Certified organic confectionery coatings
    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
  • Capol GmbH acquires Colarôme Inc.
    Capol GmbH acquires Colarôme Inc.

    Elmshorn, October 6th, 2017 – Elmshorn based Capol GmbH, a Business Unit of Freudenberg Chemical Specialities, SE & Co. KG (FCS), today announced to acquire Colarôme Inc., Saint Hubert, Canada with immediate effect.

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