Our distinguishing feature is offering sustainable quality and savory in our products produced in accordance with our 26 years of sectoral experiences and fond of knowledge.
In addition to that, we are preparing special recipes in accordance with the requirements and requests of our customers and offering to enterprises with which we work. Delivery of quality and flavor to our customers with affordable prices and in safe manner is the top priority of our corporation.
Packaging of highest quality is used to prolong the shelf-life of our products. We suggest you consume our chocolate products within 12 months and our dried nuts and fruits within 6 months at the latest.
Please store between 18° and 22°. Products should not be exposed directly to the sunlight.
Industrial chocolate is among the basic products utilized in pastry. Used within the products through various techniques, for dressing, decoration and coating purposes.
Used in many products such as chocolates, cakes, biscuits, sponge cakes, muffins, dressings, tart and many more. Chocolates are melted, shaped by molds and used as decorative element on cakes.
Chocolate drops can be used by being added within the dough or to the chocolate dough of the product and baked. Compound chocolate can be used for dressing through the methods of grating, shaving (curls) and grinding and further used upon melting for coating of products such as cakes and biscuits. Matte peanut, pikola hazelnut and dragee assortments are used within cakes for flavoring purposes.
While using industrial chocolate products, the most important point to be considered is the requirement to know the properties of chocolate types and which chocolate type is to be used how. While applying the melting technique; temperature is required to be 45° for the white chocolate and 50° for bitter and milk chocolate.
Chocolate will burn when melted heated at high temperatures. Care should be exercised not to allow water penetration during the melting process. Furthermore, chocolate is required not to be melted repeatedly. As for the cooling; cooling process is applied for the crystallization of the cocoa butter and to give brightness and glowing appearance to the chocolate. The temperature of the product at 29- 32° should be 15-18° at the final stage.