Palsgaard emulsifiers can help chocolate companies cut costs and control viscosity during production.
Skyrocketing cocoa butter prices have chocolate manufacturers feeling quite an uncomfortable squeeze of profits—and revisiting and reviewing formulas for any potential savings. Considering that cocoa butter prices likely will climb higher before they peak, manufacturers must tighten their belts.
Defining a chocolate’s viscosity for a specific final application is every bit as important as achieving the correct flavor. And knowing exactly which viscosity is needed also makes it possible to ensure that as little cocoa butter is used as absolutely necessary. In turn, achieving just the right amount of cocoa butter–and no more–helps manufacturers control layer thickness, vibrate air bubbles out of the chocolate, cover inclusions and more.