Palsgaard breaks the mould with ‘next-level’ PGPR for chocolate

The new PGPR, which is used in chocolate production for mould optimisation, flow control and viscosity reduction, has been developed exclusively for chocolate, and the manufacture said it can be used at a dose 30-40% lower than other PGPRs, making it highly cost-effective.

With batch-to-batch checks guaranteeing uniform stability, other benefits include easier flow, better coating of inclusions, and taste- and odour-neutrality and will be subject to Palsgaard’s unique quality standards.

Morten Hoffmann Kyed, Director of Product Management at Palsgaard, said: “We’ve led the market for many years, but this really is the next level for PGPR. Palsgaard PGPR 4190 is the result of years of research and innovation, and it will offer chocolate manufacturers unique, best-in-class functionality. Furthermore, because a tiny drop delivers a huge effect, its benefits also include very high cost-in-use savings​.”

Palsgaard PGPR 4190 is designed for chocolate spreads and enrobed and moulded products and is the result of intensive research at the company’s main R&D centre in Denmark.