Confectionery Compound

Confectionery compounds based on lauric fat are perfect for moulding bars and figures, and provide a crunchy coating for nuts, candied fruit, marshmallows and other sweet delights – and, of course, for ice creams. Non-lauric fat based compounds have a lower melting point and more flavour, and are used in the confectionery and baking industries as a soft, melt-in-your-mouth coating.

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