Cocoa glazing for confectionery 155D

Cocoa glazing, for confectionery products.
Advantages of use:
-physical parameters and great flowing properties.
-excellent handling and melting features.
-easy and uniform application on the entire area of the product while maintaining its stability.
-rapid thickening; after melting, the glaze obtains a shiny aspect.
-a fine cocoa taste, without wax aftertaste.
-optimal temperature for glazing is 40-45⁰С
-can be used for decoration
-excellent quality/price ratio