Experience the magic of uniform PGPR Uniform ingredients Chocolate manufacturers agree that ingredient stability is among the top priorities when purchasing ingredients. Palsgaard® PGPR 4125 meets the demands of the chocolate industry. Palsgaard® PGPR 4125 has been developed to achieve the highest level of functional stability measured in chocolate. The same reduction in chocolate viscosity is always achieved when using Palsgaard® PGPR 4125. Many PGPRs and other viscosity changing ingredients do not offer such functional stability. This means that you will have to make recipe adjustments during production. Consequently, the costs of your chocolate recipe will fluctuate due to the PGPR quality as well as other unstable ingredients. Uniformity – how? Many chocolate producers consider rheology among the biggest manufacturing challenges. In other words - uniformity of the ingredients is essential. The stability of Palsgaard® PGPR 4125 has been achieved by carefully selecting the best quality castor oil, and a oneline-one product production line only dedicated to manufacturing PGPR. This combined with Palsgaard’s long chocolate application experience has made it possible to develop the uniform Palsgaard® PGPR 4125.
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