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 :