Confectionery
It initialy mix batches of confectlonery hard-boiled & choccolates, save from dryness to the batches of confectionery colour will we improved.
Our lecithin greatly reduces the enabling particles of the choclate.
Sugar and milk products to be coated, improving flow and mixing ability.
In other words “our lecithin works as excellent viscocity Modifier” typical usage levels are 0.2%-0.6% of total product weight.
Chemical Composition :
| Acetone Insoluble | 65% Min. |
| Acid Value | 25% Max. |
| Value Moisture | 0.8% Max. |
| Color | Light yellow as honey |
| Appearance | Semi Liquid |
| Package to be Used | Min 1% to 2% of 100 kg of flour /starch |
| Packing | In 200 kg net in M.S. Barrels or bulk tankers |