GIIOFINE For Chocolate

Effortless & Smoother Conching for Chocolate

Blending fats and cocoa solids in chocolate is challenging — poor emulsification leads to rough texture, unstable mouthfeel, fat bloom, and flow issues. GIIOFINE not only stabilizes emulsions but also boosts the conching process, reducing processing time and energy, while enhancing smoothness, flow, and flavor development.

The result? Chocolate with a silkier texture, improved mouthfeel, and extended shelf life — whether for solid bars, coatings, spreads, or beverages.

Typical Applications

  1. Molded Chocolate / Chocolate Tablets
  2. Chocolate Coatings / Enrobing
  3. Fillings & Ganache
  4. Chocolate Spreads
  5. Instant Cocoa / Hot Chocolate Drinks
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Chocolate Applications

GIIOFINE for Chocolate

Unlock Smoother Processing & Superior Chocolate Quality

Crafting chocolate with the perfect texture and flow isn’t easy. Cocoa solids and fats naturally resist blending, making it difficult to achieve silky smoothness and consistent viscosity. Conching can also be time-consuming and energy intensive.

GIIOFINE helps optimize this process:
• Improves the interaction between ingredients
• Speeds up conching and reduces processing time
• Enhances flow properties for easier moulding and coating
• Delivers smoother mouthfeel and more stable texture
• Helps extend shelf life and reduce fat bloom

Whether you’re producing bars, coatings, fillings, spreads, or instant beverages — GIIOFINE helps you achieve superior results with greater efficiency.

Ideal For:
• Moulded Chocolate & Tablets
• Chocolate Coatings & Enrobing
• Ganache & Fillings
• Chocolate Spreads
• Instant Cocoa & Hot Chocolate

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