Product Range

BELGICA = sugar + Cocoa Butter Equivalent (CBE) + cocoa mass (+ milk)

Premium taste but less expensive than chocolate, tempering needed

Application: enrobing, decorations, fillings

DORADO = sugar + lauric fats (CBS) + cocoa powder (+ milk)

Lauric fats = coconut & palmkernel oil

Application: coatings or fillings

MESO = sugar + non lauric fats (CBR) + cocoa powder (+ milk)

Non lauric fats = mainly palm & sunflower oil

Application: fillings

KIRINA = sugar + vegetable oils or fats + nuts + cocoa powder (+ milk)

Nuts = hazelnut, almond, pistachio

Application: fillings

DORADO - lauric compound coatings and fillings

KIRINA - nut fillings for pralines with strong anti-bloom properties