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Application : Bar Chocolates

Glucose Syrup
In confectionery and chocolate industries, it creates a better texture and taste and prevents crystallization.
Dextrose Monohydrate and Powdered Anhydrous
Due to its high thickening power, dextrose is one of the sugars that is used in the production process of chocolate bars. Dextrose makes chocolate melt in the mouth more easily. Also, due to the cooling effect of melting, it creates a feeling of freshness, and in addition, it is compatible with fruit flavors and intensifies their taste.