Unlocking Complex Shapes: PGPR in Molding and Enrobing

Date: 2025-12-23

Visits: 172

Dreaming of intricate chocolate designs or consistent enrobing? PGPR's viscosity control is key. It allows chocolate to flow freely into fine details of molds and creates a uniform, controlled coating around centers like biscuits or nuts, reducing waste and boosting production efficiency for sophisticated products.

Unlock new design possibilities in confectionery.
Contact our technical team:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#ConfectioneryDesign #Molding #Enrobing #FoodManufacturing

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