Döhler produces a wide range of chocolate glazes and food varnishes that give chocolate intensive, long-lasting shine. Chocolate dragées require a corresponding surface treatment. Edible filming agents made from gum arabic, glucose syrup or starch combined with a shellac solution are applied to the surface. Precise knowledge of the entire coating and polishing process enables the products to be used efficiently. The chocolate polishes are extremely stable, free-flowing and easy to work with even under difficult production conditions.

Glazing agent from shellac that can be used to give a protective, glossy coating to candies, jelly beans etc. Also it could prevent the food product from drying out by forming a layer impermeable to moisture.