Confectionery Solutions
Please find our product line.
Delight your customers using the most extensive product portfolio of ingredients, flavours and integrated systems for the bakery industry together with our customized innovation and expertise. GSI is ready to share our expertise and support across the entire bakery industry from market intelligence to product development.
Bake Stable Filling
Products
- GLORICH 6363(Emulsifier)
- GLORICH BSO 23 (Oil System)
Primary Applications
- Cookies
- Biscuits
- Puff fillings
Key Benefits
- Bake stable at elevated temperature
- Slow post hardening effect
- Improved glossiness & viscosity of final product
- Smooth texture
Shelf Stable Filling
Products
- GLORICH 6362(Emulsifier)
- GLORICH 6362 OS(Oil System)
Primary Applications
- Center filling of wafer rolls & cones
- Desserts & baked goods filling
Key Benefits
- Stability against oil separation
- Prevents dripping
- Easy distribution
- Improved fat dispersion, glossiness, & viscosity of final product
- No waxy taste
- Improved glossiness
- Compatible with other type of oils & fats including nut oils
Coating
Products
- GLORICH 7155 E(Emulsifier)
- GLORICH 5022(Emulsifier)
- GLORICH 7155 OS(Oil System)
Primary Applications
- Ice cream dip
- Ice cream cone coating
- Bakery goods
- Frozen desserts & desserts
Key Benefits
- Prevents oil separation
- Improved glossiness & viscosity of final product
- Achieved thin layer
- Short crystallization time
- Plasticity coating texture, without cracking
- Avoid fat bloom & water migration
- Melts in the mouth temperature at 35℃
Spread
Products
- GLORICH 5050(Emulsifier)
- GLORICH 7032(Emulsifier)
- GLOTELLA 6373 S(Oil System)
Primary Applications
- Chocolate spreads
- Spreadable products
- Peanut butters
Key Benefits
- Stabilizes crystallization of fat
- Prevents oils separation without significant influence on the meltdown properties
- Oil absorbing behaviour reduces the risk of oilling out
- Improved the mouth-feels
Bake Stable Top Filling
Products
- GLORICH BSF 1997 E(Emulsifier)
- GLORICH BSF 1997 OS(Oil System)
Primary Applications
- Cookies
- Biscuits
Key Benefits
- Bake stable at elevated temperature
- Allow smooth texture
- Improved glossiness
Gum-Base
Products
- GLOMUL DGM 45
- GLOMAKHAN 73
Primary Applications
- Chewing gums
- Bubble gums
Key Benefits
- Anti-sticking
- Softener and plasticizer for chewing gum base
- Aids dispersion
- Hydration agent
Candy
Products
- GLOMUL DGM 45
- GLOCOAT 90M
Primary Applications
- Hard candies
- Chewy candies
Key Benefits
- Release Agent
- Anti-sticking
- Glossy appearance
- Improved lubrication & flavour release
Sugar Confectionery
Products
- GLOMUL DGM 45
- GLOMUL MGD 95
- GLOMUL PGPR 50
- GLOMUL PGPR 850
Primary Applications
- Caramels
- Toffees
- Nougats
- Fudge
Key Benefits
- Improved emulsification & fat dispersion
- Lubrication & anti-sticking
- Lightening colour
- More creamy and smooth texture
- Prevents cold flow
Chocolate Products
Products
- GLORICH 5052
- GLOMUL PGPR 50
- Soy Lecithin
- GLOCOAT
- GLOROBE
- GLOFILL
Primary Applications
- Chocolate compounds & bars
- Enrobed confectionery & bakery pieces
- ‘Easy’ & ‘difficult’ chocolate moulds
- Spinning confectionery products
- Panning confectionery products
- Chocolate filling
- Liquid chocolate
- Chocolate paste, tablet, coating
- Soft chocolate compound /solid bar for cold climate
Key Benefits
- Prevents fat blooming on surface of chocolate compound/bar
- Improves glossiness & flowing properties of chocolate
- Smooth texture
- Optimization cocoa butter content & coating thickness
- Simplifying processing and handling
- Reduction of plastic viscosity
- Ideal chocolate flow properties needed to fill the mould without creating air bubbles
- Possible to reduce fat content
- Fast-melting form with good snap
- Melts in the mouth temperature at 35℃
- Excellent eating characteristics for ultimate indulgence
Glazing Agents
Products
- GLOGLAZE 73
- GLOCOAT
- GLOROBE
Primary Applications
- Chocolates
- Confectioneries
Key Benefits
- Coating
- Provides protection & uniform viscosity
- Prevents water loss from surface
- Longer shelf life
- Improves stability under pressure & heat