Technical / White Paper
Creating the all-round solution for chocolate - Palsgaard PGPR 4120
When considering the use of PGPR in chocolate most will think of the possible cost savings associated with this. However, this co-emulsifier offers much more than cost savings – such as smoother production runs and simplified recipes for both moulding and enrobing. To achieve this, the PGPR must be of high quality – such as Palsgaard® PGPR 4120.
