Take control with Palsgaard ® PGPR 4150 chocolate emulsifier Always achieve perfect consistency Simplify chocolate production with a unique, flavour-neutral PGPR product that you can rely on to control flow properties every time. Years of research and testing using real chocolate have gone into the creation of Palsgaard ® PGPR 4150 – a truly market-leading PGPR product. Guaranteed performance Each individual batch of Palsgaard ® PGPR 4150 is performance-tested for its viscosity-reducing power (VRP) in real chocolate. This ensures that it always meets the premium Palsgaard standard. Palsgaard is unique in carrying out this type of monitoring on PGPR products, meaning we can guarantee stable functionality and a consistent performance for chocolate and compound products – every time. Great results, even at low dosages Perfect for achieving the ultimate control in chocolate flow, Palsgaard ® PGPR 4150 is highly functional, stable and flavour-neutral. Because it’s dramatically effective, it can be added at lower dosages than standard PGPR. Palsgaard ® PGPR 4150 can also be used to reduce the levels of fat in chocolate production. Whether the aim is to reduce the amount of cocoa butter used or to comply with stringent standards, Palsgaard ® PGPR 4150 may well be the best choice for optimising flow properties. At Palsgaard, we’ve spent many years developing and refining our VRP (Viscosity Reducing Power) method. Our first-rate instrumentation, experienced personnel and standardised processes ensure trustworthy and reliable measurements. Chocolate manufacturers can, therefore, have confidence in the stable and superior performance of every single batch of Palsgaard ® PGPR 4150.
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