Chocolate Products

Discover how GSI products help you to create unique appearances, textures, and mouthfeels of chocolate products.

Applications
  • Chocolate Compounds
  • Chocolate bars
  • Enrobed confectionery & bakery pieces
  • “Easy” & “difficult” chocolate moulds
  • Spinning confectionery products
  • Panning confectionery products
Advantages
  • Prevents fat blooming on surface of chocolate compound/bar
  • Improved glossiness
  • Smooth texture
  • Optimization cocoa butter content
  • Optimization coating thickness
  • Simplifying processing and handling
  • Reduction of plastic viscosity
  • Improved flowing properties of chocolate through yield value reduction
  • Ideal chocolate flow properties needed to fill the mould without creating air bubbles
  • Possible to reduce fat content
  • TFast-melting form with good snap
  • Melts in the mouth temperature at 35℃
  • Excellent eating characteristics for ultimate indulgence
Products
  • GLORICH 5052
  • GLOMUL PGPR 50
  • Soy Lecithin
  • GLORICH BSF 1997 E
  • GLORICH BSF 1997 OS