Capol GmbH

Chocolate Coated Centres

Our products for polishing chocolate coated centres are world class, which is why they are, and have for many years been, supplied to most of the worlds major confectionery manufactures.

Our confectionery polishes and glazes are easy and economical to use and are renowned for their high gloss and excellent stability whilst having a neutral taste.

The development and supply of chocolate glazing products is a major part of our core business.

CAPOL® 254 N chocolate polish is used to glaze milk and dark chocolate centres, whereas CAPOL® 254 W has been specifically developed for use on white chocolate and yoghurt coated centres.

Sometimes, under demanding production conditions, such as using compound chocolate, it is necessary to pre-glaze chocolate coated centres, in which case it may be advantageous to apply CAPOL® 4648 prior to using the relevant glaze.

These are all water based products and form part of our extensive range developed for such applications.

Our vegetarian society approved sealing agents can be used to enhance the gloss and improve shelf life and stability at higher temperatures and higher relative humidities.

CAPOL® 425 M is a quick drying sealing agent for all centres that have been treated with CAPOL® polishing agents.

Coated Centres

When it comes to glazing hard or soft sugar or sugar-free coated sweets we have a considerable range of wax based polishes, in liquid, powder or paste form.

When an especially high gloss finish is required, which must also be very stable, and can be achieved in a very short polishing time then our dispersions of wax and vegetarian approved shellac known as CAPOL® 600 or CAPOL® 600 IPA can be used to give truly outstanding results.

Alternatively a combination of water based glazes such as CAPOL® 4820 or CAPOL® 4933 usedin conjunction with CAPOL® 425 or CAPOL® 425 M could be used when sugar dust or an uneven surface are factors to be accounted for.

We also offer a range of the more traditional Carnauba wax, like
CAPOL® 1400 or CAPOL® 1500, or blends of Carnauba wax and Beeswax as powders, such as CAPOL® 1295 or CAPOL® 1850.

Finally, we also have a larger variaty of products in a paste form, for example as CAPOL® 5186 or CAPOL® 5015 V, for a more timely polishing process but with a reduced volatile organic compound (VOC) impact.

Precoating Centres for Dragees

Our FIX GUM® products are precoating agents consisting of maltodextrine and other modified starches to produce a base layer on which to coat a variety of different centres.
They are ready for use and easy to apply.

When used in the production of sugar-free confectionery, the sugar in FIX GUM® can be replaced by:
• Maltitol
• Mannitol
• Sorbite
• Isomalt

On diabetic confectionery the starch can be replaced with gum arabic.

Precoating with FIX GUM® will ensure that even sticky centres, such as candied orange peel or fruit pieces, are free-flowing and can be easily coated with sugar or chocolate, thus almost eliminating "doubles" or "triples" even if the centres themselves are as small as 5mm.

FIX GUM® forms an excellent fat barrier when it is applied on nut or chocolate centres.

The FIX GUM® range includes FIX GUM® A (liquid) and FIX GUM® B (powder) and is used as a first-coat application on nuts, raisins, dried fruit, liquorice ropes, gums and jelly products. They can also be used on chocolate centres, chewing gum balls and pellets prior to the application of a sugar coating.

Capol® 236 N and 4958 are also precoating agents for nuts and raisins prior to coating with chocolate or sugar, or for chocolate coated centres before sugar coating them. They are water based solutions of natural food ingredients.

All our precoating products can be applied either manually or by automated dosing devices in both conventional coating and polishing pans or in automated coating machines.

High-boiled and Chewy Candy

Our anti-sticking, mould release and separating products are used in the manufacture of high boiled sweets and soft candies, known throughout the industry under the trade name of CAPOLEX®. They are available in liquid, paste or solid form and can also be used in the bakery industry.

CAPOLEX® products are renowned for their utmost stability and high separating effects. They facilitate trouble free production and protect machinery parts from corrosion and abrasion, as they do not contain any water, animal fats or mineral hydrocarbons.

CAPOLEX® release agents can be used on a variety of machines such as:

Cooling and conveyor belts
Cooling rolls
Cooling and heating tables
Embossing machines
Cutting knives etc
Batch rollers/formers
Batch cookers

CAPOLEX® 10 and 10 T are liquids of medium viscosity and high stability whilst having an excellent separating effect due to their high wax content.

CAPOLEX® 40 and 120 are low viscosity, sprayable anti-sticking agents with excellent film forming properties over a wide temperature range. CAPOLEX® 40 contains sunflower lecithin, whereas CAPOLEX® 120 does not contain lecithin and is therefore ideal for sugar ropes.

CAPOLEX® 175 is a vegetable oil based liquid separating agent specifically suited for cutting devices.

CAPOLEX® 518 K has very low viscosity and is preferably used on high boiled and soft boiled sweets.

CAPOLEX® 10 K is a paste ideally used to stop the confectionery mixture adhering to the sides of vessels.

CAPOLEX® 223 and 224 are solids making them exceptionally economical to use. They have been specifically developed for boiling pans and cooling tables.

Liquorice, Gums and Jelly Centres

Our anti-sticking agents for moulded wine gums, liquorice and jellies are used for the surface treatment of all kinds of confectionery, including sugar free.

They are used on a wide range of gelatine or starch based gums, or pastilles based on starch and gum Arabic, in addition to being used on extruded and moulded liquorice.

These highly stable products, often referred to as "wine gum oils", are based on a suspension of carnauba wax, beeswax or a mix of the two in vegetable oil. They provide excellent anti-sticking properties and resistance to oxidation.

The CAPOL® anti-sticking agents create a high level of gloss and increase the transparency of the gums, avoiding early drying and reduce surface cracking. They are delivered ready to use in their ambient state with no heating required and can be applied via a suitable spraying system or dosing pump (further information available on request).

Standard products such as CAPOL® 3073 A, 3073 B, 4348 and 4468 D are successfully used all over the world. In addition, there are modified versions available, for example those which include a citrus aroma and give a burst of flavour when a bag of finished product is opened.

Extruded Strips

CAPOL® is our trade mark for glazing and separating agents which are used for surface treatment of all kinds of confectionery, including sugar-free.

CAPOL® products are characterized by their high gloss and good stability being economical in use and are easy to apply. They are neutral in taste and subject to the continuous stringent checks of our quality assurance system. CAPOL® glazing agents conform with national and international food regulations and, if requested, can be supplied with a Kosher and/or Halal certificate.

CAPOL® 180 L - is a dispersion of vegetable oils and fats in alcohol for surface treatment of all kinds of extruded confectionery and is applied by dipping baths.

CUSTOMIZED: In addition to our standard range, we also supply coating raw materials that can be modified according to our clients' requirements.

Coated Raw Materials

Our range of fat coated organic and inorganic raw materials come under the trade name of CAPOLAN®.
Fat coating raw materials increases the protection against humidity and moisture absorption (hydroscopicity), reduces dust formation and can prevent chemical reactions with other ingredients, e.g. sugar reacting with malic or citric acid and forming sticky inverted sugar.

Uncoated acids tend to be absorbed quickly into the confectionery (known as migration) such as in chewy sweets or gummy laces etc.

Materials likely to be fat coated are ingredients such as Malic acid, Citric acid, Castor sugar, Sodium chloride, Ammonium chloride, Tartaric acid and granulated sugar, which are sprinkled on gums, jellies and extruded strips.

Additional applications could be the use of coated ingredients in confectionery centres or chewing gum balls filled with acids or sherbet.

CAPOLAN® products can be applied by either conventional or special purpose machinery and our team of dedicated food technicians are always happy to discuss your needs and advise you accordingly.

About Capol GmbH

Capol GmbH was founded as Kaul KG in 1975 and traded as Kaul GmbH from 1980 to 2009. We have become known to the world’s confectionery industry as a leader in the development and manufacture of confectioner’s polishes and glazes, as well as anti-sticking and release agents.

The products are made in our purpose-built factory in Elmshorn, 30 km north-west of Hamburg, Germany, employing the most up-to-date machinery and techniques available to ensure an exceptionally high and consistent level of quality throughout the entire range.

The ability to store large quantities of raw materials and produce batches from 50 to 15000 kg at short notice ensures that we are able to react quickly and meet customers’ requirements.

Over the years we have accumulated a vast knowledge of the confectionery industry and are always willing to help and advise customers with any difficulties that may arise in their manufacturing processes or in the development of new products.

Product Brochures

The products described on this page are also included in these brochures from Capol :

Capol brochure

Capolan brochure

Capolex brochure