ILLEXAO™ HS 85

Sales markets: Western Europe | Eastern Europe | Middle East | Asia | Australia | North America | Africa | Central/South America
ILLEXAO™ HS 85 is recommended for chocolate products where the target is a proportion of heat and bloom stability at a higher storage temperature while the impact on the melt-down is minimal. ILLEXAO™ HS 85 can be used in all ratios with cocoa butter. The higher the content of ILLEXAO™ HS 85 in the recipe – the more heat stability in the product. In a milk chocolate a positive effect is detected at a lower addition of ILLEXAO™ HS 85 than in a dark chocolate recipe. ILLEXAO™ HS is heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the consumer. A great choice for chocolate high in milk fat. ILLEXAO™ HS is for: Improved heat stability, Long-lasting quality in storage and Improved capacity in processing. ILLEXAO™ HS tackle the major issue of fluctuating temperatures and fat migration.
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ILLEXAO™ HS 85

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