Technical / White Paper

Creating the all-round solution for chocolate - Palsgaard PGPR 4120

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This Technical / White Paper has been written by Palsgaard , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator.com

Palsgaard

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.

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