Choosing chocolate buttons for industrial use
Button size, melting behavior, viscosity and finished flavor all affect how efficiently a chocolate can be used. For enrobing, the supplier and customer should agree on working viscosity and cooling conditions. For bakery and confectionery production, sweetness and shape stability should be evaluated through an application sample.
Product specifications are developed around the application. Final values, packaging and documentation are confirmed in the approved technical sheet and sample.
Frequently asked questions
Can you supply white, milk and dark chocolate buttons?
Yes. The product range can cover different chocolate types and colors, subject to the agreed recipe and minimum order quantity.
Can the application team help select a product?
Share the use case, process temperature, equipment and target taste. The team can recommend a starting sample and discuss adjustments.
Are samples available before a bulk order?
Sample discussions are available. Please include the application, destination market and estimated commercial volume in the inquiry.