Product innovations > Product Brochures
Product brochure
World leader in Ammonium Phosphatide - Palsgaard
23-May-2011 -
Palsgaard® AMP 4448 – Ammonium Phosphatide (E 442) is the best and most efficient alternative to lecithin in chocolate and compound products as it significantly outperforms lecithin in terms of viscosity while ensuring a stable supply. Read more...
Product brochure
AAK has launched new confectionery filling fat - AAK
26-Oct-2009 -
DELIAIR™ NH - Unique for aerated non-hydrogenated smooth fillings - nominated for an FI Excellence Award in the category "Confectionery Innovation of the Year"!
The unique confectionery filling fat DELIAIR™ NH has extremely good aerating properties and is flexible and robust...
Product brochure
AAK has launched new confectionery filling fat - AAK
10-Sep-2009 -
DELIAIR™ NH - Unique for aerated non-hydrogenated smooth fillings - nominated for an FI Excellence Award in the category "Confectionery Innovation of the Year"!
The unique confectionery filling fat DELIAIR™ NH has extremely good aerating properties and is flexible and robust...
Product brochure
ILLEXAO™ by AAK - Cocoa Butter Equivalents for Chocolate and Confectionery Products - AAK
14-Apr-2009 -
Cocoa ingredients make up a significant part of the ingredients cost for the chocolate manufacturer. However, the versatile range of AAK's chocolate fats, marketed under the ILLEXAO™ brand, can make all the difference for cost-effective production of premium quality chocolate...
Product brochure
ILLEXAO™ - Cocoa Butter Equivalents for Chocolate and Confectionery Products - AAK
20-Feb-2009 -
Cocoa ingredients make up a significant part of the ingredients cost for the chocolate manufacturer. However, the versatile range of AAK's chocolate fats, marketed under the ILLEXAO™ brand, can make all the difference for cost-effective production of premium quality chocolate...
Product brochure
Let's create together - use our innovative fats for your chocolate and coatings - IOI Loders Croklaan
02-Dec-2008 -
IOI Loders Croklaan has developed a new Coating Fats brochure that helps you to select the right Cocoa Butter Alternative for your chocolate confectionery product.
Product brochure
Fight rancidity and fat bloom with Sucrosilk® - Sisterna
26-Nov-2008 -
Soft, fat containing, candy can suffer from oiling, fat bloom and rancidity during long storage times. This all can be prevented with Sucrosilk®, an emulsifier blend based on Sisterna ® sucrose esters.
Product brochure
Non-hygroscopic, new lactose substitution. Mild-flavoured and with a very high flowability. - Arla Foods Ingredients
17-Nov-2008 -
Arla Foods Ingredients has developed a new non-hygroscopic lactose and dextrose substitution.
Product brochure
Battle cereal bar stickiness with Sisterna® sucrose esters - Sisterna
12-Nov-2008 -
Stickiness, during slab formation, slitting and cutting of bars, is largely reduced by Sisterna® sucrose esters. The esters finely disperse the fat in the syrup and the production line will run smoothly
Product brochure
Filling Fats for Confectionery CHOCOFILL - Premium functionality for your fillings - AAK
06-Nov-2008 -
Chocolate lovers around the globe dream about indulging in assorted pralines with a wide variety of fillings nested in delicious pralines.
Product brochure
Accelerate graining with Sisterna’s Sucrosilk - Sisterna
08-Sep-2008 -
Chewy, fudge, fondant and coated tablet manufacturers can reduce production time with Sucrosilk® a blend of sucrose esters. The esters accelerate sugar crystallisation resulting in a fine fully grained candy
Product brochure
WRHAPPY, small chocolate product wrapping - GIMA S.P.A
17-Mar-2008 -
Would you be interested in chocolate wrapping solutions which grant delicate products handling, consistent production speed, wrapping style flexibility and wrapping material saving?
Product brochure
CHOCOFILL™ LS- confectionery fat for healthier fillings - AAK
11-Feb-2008 -
CHOCOFILL™ LS is a new healthier flexible confectionery filling fat. The saturated fatty acids have been reduced with 30 %. Fillings based on CHOCOFILL™ LS obtain an excellent texture, taste and stability. CHOCOFILL™ LS is better for your health!
Sponsored link
FREE science abstracts for Confectionery manufacturers - IFIS
16-Jan-2008 -
View FREE records from the world's leading database of information on food science, food technology and nutrition. The 80 'taster' records are grouped under keyword categories (Biscuits, Sweets, Chocolate bars, Processing & more!)...
Product brochure
New technology for Continuous Cooking lines - Robert Bosch GmbH
03-Dec-2007 -
Bosch's BKK series is a continuous cooking system for various kinds of sugar and toffee masses. Its automatic start-up & shut-down system allows high quality candy production, a minimum of start-up waste and CIP functions.
Product brochure
Five strong companies under one roof - Robert Bosch GmbH
15-Nov-2007 -
Bosch Confectionery combining the competence of Bosch, Hansella, Makat, Sapal and Togum. Candies of every standard shape and size, whether high-boiled, gums, toffees or chewing gum, are packed with maximum reliability and minimum impact.
Product brochure
One stop shopping - Robert Bosch GmbH
29-Oct-2007 -
Bosch offers high-quality solutions which covers the entire gum + jelly production line. Therefore we are able to consult you in every step in your production from the weighing to the palletization. Learn more about Bosch's gum + jelly equipment.
Product brochure
Sisterna, specialist in Sucrose-ester emulsifiers - Sisterna
26-Feb-2007 -
Sisterna, specialist in Sucrose-ester emulsifier
Sisterna is the world's forerunner in the research and development of high-grade sucrose esters. It possesses a wide and long-term experience and maintains an intricate sales and promotion network in Europe. Furthermore, Sisterna has...
Product brochure
Release the profit potential in lollipops - Baker Perkins
05-Dec-2006 -
The technology innovation that transformed the production of ball and 3D lollipops has been extended to flat products.
