Chocolate & Confectionery
Chocolate is a fat-continuous system, and almost every fault in it is a fat fault or a water fault. What you specify here decides snap, gloss and how the flavour carries.
What decides the result
- Fat content and melting behaviourCocoa butter is the continuous phase. Its melting curve is what the mouth reads as snap and release.
- Particle sizeBelow roughly 20 µm the tongue stops registering particles. Above it, the eater does — before any panel does.
- AlkalizationIn compound coatings the pH of the powder sets both the shade and how much of the flavour survives the fat.
- MoistureWater is the enemy of a fat-continuous mass. A fraction of a percent thickens it and the line feels it immediately.
Which products fit
Start the request with the one closest to your need.
Each link opens the sample request with that product already selected. If you are between two, pick either — the target values matter more than the label.
- Cocoa LiquorCMS-i20 · CMS-i60Request a sample
- Cocoa ButterDeodorized · CB-İ50Request a sample
- Alkalized Cocoa Powderİ12 · MS10 · İ9 · İ10 · İ8Request a sample
Not sure which one? Ask us — describe the product you are making and we will say which of the four we would start from.
Request a sample
Send us the specification. We send the sample.
- 01Tell us the applicationChocolate & Confectionery, Bakery & Biscuit, Dairy & Ice Cream, Beverages, Cosmetics.
- 02We match the specificationAlkalization, fat content, fineness and colour — from stock or from the next run.
- 03We ship the sampleOut of Ambarlı, İstanbul, with the technical data sheet in the box.