A practical format for liquid and semi-liquid applications.

Chocolate paste can be used in fillings, ice cream variegates, dessert sauces and baked goods. Texture and flow behavior are selected according to how the product will be stored, pumped or deposited.

FlowViscosity requirements discussed by application

Use casesFillings, sauce, desserts and beverages

FlavorCocoa intensity and sweetness can be adapted

PackingIndustrial container formats to be agreed

Define the application first

Pump, nozzle or hand-depositing method

Storage and processing temperature

Target texture after chilling or baking

Compatibility with other ingredients

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Why chocolate paste needs application testing

Paste performance depends on more than flavor. Viscosity, yield stress and cooling behavior influence whether a product pumps cleanly, holds its shape after deposit or blends evenly into a beverage. A sample should be tested with the actual equipment and processing window where possible.

Frequently asked questions

Can chocolate paste be formulated for pumping?

Flow requirements can be discussed for the intended pump, pipe, nozzle or filling line.

Can it be used in ice cream?

Chocolate paste can be proposed for variegates and other frozen applications, subject to compatibility and sample testing.

What information is needed for a quotation?

Application, annual volume, viscosity target, packaging, destination market and required documentation help define the proposal.

Chocolate paste for fillings, sauces and beverage applications.

A practical format for liquid and semi-liquid applications.

Define the application first

Why chocolate paste needs application testing

Frequently asked questions

Match chocolate flow to your production line.