Chocolate production isn't without its challenges - let's find your solution
Reduce waste, stabilise quality and get more from every ingredient. Our chocolate application specialists can help you solve your specific challenges. Click the play button to learn more.
Don’t miss our next PalsTalk Live
In this bite-sized webinar, confectionery production specialists
Kasper Stranddorf and Lasse Jensen will provide practical insights
in how to maximise quality and minimise costs in ice-cream coating,
by avoiding wastage and ensuring consistent pick-up.
Ice-Cream coatings thinning out our profits?
Make every gram of chocolate go further
Chocolate coating can be one of the most expensive parts of your ice-cream.
Just one additional gram of pick-up can mean the difference between
profit and loss.
Palsgaard’s high-functionality emulsifiers – developed specifically for
chocolate production – give you full control over both the moisture and
flow properties of your chocolate, helping you get the thickness right in
every batch. Our global team of chocolate-production specialists can help
you ensure optimal consistency and make every gram of chocolate go further.
From meeting consumer
trends to rising ingredient
prices, we can help you solve
your specific challenges
Cocoa saving calculator
Rising cocoa prices directly impact your operational costs.
But how much could you save by reducing cocoa-butter content?
Download our guide
