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Couverture & Chocolate
Couverture specialities based on sucrose
We produce milk and dark chocolate in different variations of the requested basic raw material and ingredients, such as hazelnuts for example.
Diabetic couverture based on fructose, maltitol, lactitol or other sugar substitutes
is one of our core competences. We use fructose, maltitol, lactitol or other sugar substitutes.
Couverture for "Functional food"
For instance chocolate with inulin.
We are able to produce chocolate which meets the highest demands in taste and consistency.
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