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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.

CONFECTIONERY GLAZE C (CONTAINS E904)

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.

Food & Beverage Ingredients

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CHOCOLATE POLISH (CONTAINS E202, E414) RSPO-MB

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.

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SUGAR POLISH, POWDER (E903)

The sugar polish emphasises the shine and quality of the natural colours. The polishes protect against moisture and give the sugar coating a high-gloss surface. They are characterised by their neutral taste and fast drying and polishing times.

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GUM POLISH C - COCONUT & CARNAUBA 8.83531

GUM POLISH C - COCONUT & CARNAUBA 8.83531 All types of moulded gums and jellies have one thing in common: they require a final surface treatment to ensure that the individual pieces will not stick together in the packaging. This is achieved by the application of Gum Polishes which are dispersions of natural waxes in highly stable and sustainable vegetable oils. Besides keeping the pieces separated throughout their entire shelf life, they also provide a brilliant appearance of the gums and jellies which in turn enhances the freshness and flavour of the confectionery.

Food & Beverage Ingredients

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