Centres such as nuts, contain oils that over time may seep through a coating to appear on the surface of the product. Other centres may require a moisture barrier to prevent the centre from drying out.

The application of a thin barrier to such centres, prior to coating with chocolate or sugar is known as pre-coating and can substantially increase the shelf life of the product.

Pre-coating will also ensure that even sticky centres, such as candied orange peel or fruit pieces, are free-flowing and can be easily coated with sugar or chocolate. Thus almost eliminating "doubles" or "triples" even if the centres themselves are as small as 5mm.

Our starch based pre-coating agents are used to produce a base layer on which to coat a variety of different centres. They consist of maltodextrine and other modified starches, and are ready for use and easy to apply.

When used in the production of sugar-free confectionery, the sugar in Fix Gum® can be replaced by various polyols. For diabetic confectionery the starch can be replaced with gum arabic.

The Fix Gum® range includes Fix Gum A®(liquid) and Fix Gum B®(powder) and is used on nuts, raisins, dried fruit, liquorice ropes, gums and jelly products.

Capol® 236N and 4958 are pre-coating agents for used on chocolate centres, chewing gum balls and pellets prior to the application of a sugar coating.

All our pre-coating products can be applied either manually or by automated dosing devices in both conventional coating and polishing pans or in automated coating machines.

Other coatings from Capol® are available for: