The perfect solution for cost savings Fat reduction equals cost savings Palsgaard® PGPR 4125 is a valuable tool for the chocolate industry allowing precise control of the chocolate mass flow properties, and for optimization of the chocolate recipe. In addition, Palsgaard® PGPR 4125 can be used to solve many technological problems in chocolate & compound production. Cocoa butter is an expensive raw material needed for chocolate production. Use of Palsgaard® PGPR 4125 will result in considerable savings in most chocolate and compound recipes. It is possible to save 1 - 4% cocoa butter depending on the chocolate recipe. As shown in this recipe example it is possible to substitute 3% cocoa butter by adding Palsgaard® PGPR 4125, a significant saving in a chocolate production. 28% fat 31% fat 28% fat Palsgaard® PGPR 4125 no PGPR no PGPR Cocoa liquor Whole milk powder Cocoa butter Sugar AMP Palsgaard® PGPR 4125 Total 15.00 % 20.00 % 15.00 % 49.33 % 0.40 % 0.27 % 100 % 15.00 % 20.00 % 19.00 % 45.60 % 0.40 % 0% 100 % 15.00 % 20.00 % 15.00 % 49.60 % 0.40 % 0% 100 %
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