Confectionery raw materials

100% deodorized cocoa butter is a whitish-yellow product with a hard and brittle consistency at room temperature. In addition, it has a distinctive pleasant aroma that makes it particularly appealing.

High-quality natural cocoa powder (100% cocoa) made from selected varieties of the finest cocoa beans, roasted, then crushed into coarse powder, and turned into premium cocoa powder. Used in the confectionery industry.

Natural cocoa powder made from cocoa beans, roasted, then crushed into coarse powder, and turned into standard-grade cocoa powder. Used in the confectionery industry.

Type of cocoa powder that has undergone an alkalization process. This process reduces the natural acidity of cocoa, raising its pH, making it less bitter, and giving it a milder flavor.

Glaze based on lauric cocoa butter substitutes. It has high hardness, shortened setting time, pronounced luster and brittleness. It does not require tempering and is suitable for the production of confectionery bars, dragees, curds, and other confectionery products with low humidity.

Glaze based on solid cocoa butter substitute of non-temperature non-lauric type, intended for glazing confectionery products with high moisture content.

Chocolate glaze with a smooth texture that is easy to apply to the surface of products and quickly hardens to form a solid layer. High cocoa content, which gives it a rich chocolate aroma and flavour.

Thermostable Drops (Drops) are special drops made with a non-tempered lauric-type cocoa butter substitute. They are used in cooking to add chocolate flavour and texture to baked goods, as they do not lose their shape or melt at baking temperatures.

Thermostable chocolate drops are used as a filling and decoration for cupcakes, muffins, cakes, various desserts, biscuit semifinished products, and bakery items.

Vegetable oil that is used in confectionery production as an alternative to natural cocoa butter. It has similar properties and texture, making it suitable for chocolates, candies, biscuits, and other sweets.

A product that is intended to replace natural cocoa butter in confectionery products. It is widely used in the manufacture of confectionery products such as chocolate, candies, biscuits, and other sweets.

A product derived from roasted and ground cocoa beans. It has a dark brown color and an intense chocolate aroma. It is widely used in confectionery production for making chocolate, muffins, cakes, pies, mousses, creams and other sweets.