The distinguishing feature of hard or soft coated confectionery is the shell, whether using sugar or an alternative. Hard coated centres have a crisp shell and soft coated centres, like Jelly Beans are recognised by their soft flexible shell.
It is this shell that defines the overall sensation of the product, with a wide range of flavour and colour options available to enhance the experience.
By polishing the confectionery with natural waxes the colour becomes intensified and the matt surface receives its shiny and appealing appearance, whilst also protecting it against environmental influences such as temperature and humidity.
Capol® have developed a range of carnauba wax and bees wax based polishes, in liquid, powder or paste form, which are easy to apply while giving the products a reliably stable, glazed finish.
When a really high yet stable gloss finish is required in a very short polishing time then our polishes using dispersions of wax in solvent can be used to give truly outstanding results.
Alternatively, when presented with either sugar dust or an uneven product surface. A combination of water based glazes specifically developed for sugar confectionery, can be used in conjunction with our sealing agents
Our ranges of waxes are also available as a powder, or in a paste form for a more timely polishing process but with a reduced volatile organic compound (VOC) impact.
As with all Capol® products our sugar polishes and waxes are subjected to constant monitoring by our QA department, and comply with all national and international food regulations.
When appropriate, Kosher and/or Halal certificates are available on request.
Our core product range for polishing and sealing sugar coated centres includes:
Capol® 600 – alcohol-based wax dispersion with shellac for glazing sugared and sugar-free hard-coated confectionery of any type; the gloss is highly brilliant and very stable; polishing times are usually very short.
Capol® Powder waxes – blends of finely powdered natural waxes as an alternative to liquid Capol® 600 for glazing hard-coated confectionery
Capol® 4820 – aqueous glazes for hard and soft-coated confectionery used in conjunction with Capol®425
Capol® 5015V - pasty dispersion with natural wax for glazing hard and soft-coated confectionery ensuring excellent distribution despite low solvent content
Capol® 425 – A sealing agent used to improve the stability of the gloss and to protect against moisture and humidity.
We are also able to offer a wide range of polishes and glazes developed to meet customer’s specific requirements.
Other coatings from Capol® are available for: