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Chocolate

Chocolate

fructose
The chocolate industry is one of the most expensive, complex and important parts of the food industry; Chocolate has a unique texture due to its high amount of fat. The sweeteners used in the chocolate industry include a limited number of sweeteners. In the meantime, the combination of F10, F20, F30 fructose syrup with sugar has a very suitable application in this industry, and the simultaneous use of sugar and fructose leads to the production of a product with a good taste, uniform texture, higher shelf life and a more suitable position in the market. be made
Glucose
The advantages of using glucose in chocolate production include creating the right texture, preventing cocoa butter from separating, moisture control, keeping the product fresh, good mouthfeel and good taste. Among the types of glucose syrup, DE38 and DE42 glucose syrup are recommended according to the type of product. . It is recommended to use DE42 glucose syrup in drinks with higher sweetness and lower consistency and glucose DE38 in drinks with less sweetness and higher consistency.

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