Chocolate Compound – From Coatings, Fillings and Icings to Rework

By NETZSCH Confectionery

Coatings, icings and fillings differ from chocolate in that they have a higher fat content. Their properties are primarily determined by the vegetable fats used. Depending on the temperature, they are essentially responsible for the taste and viscosity, and affect the consistency, mouthfeel, aroma and melting characteristics. Download this free white paper to find out more.

Enter your details below to view the free white paper

By downloading this whitepaper, you acknowledge that GlobalData may share your information with our white paper partners/sponsors who may contact you directly with information on their products and services.

Visit our Privacy Policy for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.