Chocolate Glaze

Aadhya SB 20 33 E confectioner's glaze 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.

Aadhya SB 20 confectioners glazes create an attractive, protective gloss finish for a variety of confections. These odorless and tasteless finishing agents provide many benefits:

Brilliant gloss
Enhanced shelf-life
Scuff resistance
Adhe sion and sealing for nut centers
Anti-sticking agents
Fat barriers
Moisture resistance
Anti-blocking for panned pieces
Chocolate-coated centers
Aadhya SB 20 confectioners glazes on shellac basis form perfect coatings wherever chocolate products are exposed to higher or high humidity. At the same time, they prevent the excellent effect of Aadhya SB 20 confectioners glazes to be affected by high air moisture. By using Aadhya SB 20 confectioners glaze products, i.e. fat-encased, organic and non-organic raw materials, such undesirable chemical reactions can be prevented. Shelf life is also significantly increased.

Aadhya SB 20 confectioners glaze 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, and other ingredients, we improve the stability of the product during and after the production process.