Our products for polishing chocolate coated centres are world class, which is why they are, and have for many years been, supplied to most of the worlds major confectionery manufactures.

Our confectionery polishes and glazes are easy and economical to use and are renowned for their high gloss and excellent stability whilst having a neutral taste.

The development and supply of chocolate glazing products is a major part of our core business. Capol® 254N chocolate polish is used to glaze milk and dark chocolate centres, whereas Capol® 254W has been specifically developed for use on white chocolate and yoghurt coated centres.

Sometimes, under difficult production conditions, such as using soft chocolate, it is necessary to pre-glaze chocolate coated centres, in which case it may be advantageous to apply Capol® 4648 prior to using the relevant glaze.

These are all water based products and form part of our extensive range developed for such applications.

Our vegetarian society approved sealing agents can be used to enhance the gloss and improve shelf life and stability at higher temperatures. Capol® 425 is quick drying and provides excellent protection against moisture. For an even higher gloss finish we have Capol® 425M

Other coatings from Capol® are available for: 

Pre -coating nuts & fruit centres

Sugar Polishing

Mould Release & Separating agents

Anti-sticking agents for Liquoirce, Gums & Jellies

Coated raw materials