Technical / White Paper

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

Format: PDF file | Document type: Technical / White Paper


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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