Milk toppings

We use the highest quality cocoa powder, milk, butter and vegetable fat for our milk toppings. Chocolate products contain carbohydrates, fat and proteins - ingredients with a high-energy value. Regarding other elements purine, tannin and mineral matter should be mentioned, as well as essence of lanolin acid, which is a composite part of the cocoa bean.

Recommended flavors
We currently produce chocolate and caramel toppings.

How are milk-toppings made?
We produce them from carefully chosen raw ingredients which we monitor and control from the moment we receive them to the final processing by applying up-to-date technological processes. Sugar, milk, fat and other components are dispersed in the water phase, the mixture becomes homogenized, after which the particles are ground down until the desired texture is achieved.

We carefully control all our production processes according to the highest standards of safety and food quality, which results in the constant and consistent quality of our products.

Application
They can be used in the confectionary, and hotel and catering industries, as well as in the household where the need for decoration and flavoring improvement is a dominant requirement.

Advantages
When heated to 50°C, the topping takes on a greasy consistency which immediately forms a crust when applied to iced or chilled sweets. Thanks to this characteristic it is widely used in the confectionary industry.

Technological information
SS (refract. / 20oC): 69 - 72 ± 2%
pH: 5.6 - 6.3 ± 0.2 depending on product type
Density (ρ): 1.344 - 1.360g/cm3
Viscosity (Bostwick): 20 ± 2cm measured at 50°C/30seconds
Storage conditions: in cool place, max up to +18°C
Shelf life: 4 months at +18oC in original packaging
Packaging: 20kg PVC pails, 2kg PEPA bags, 0.8kg PVC bottles