Confectionery ingredients and coatings
Cocoa, glucose, gelling agents, colours and flavours for candy, chocolate and jelly production.
What we supply to confectionery producers
Confectionery lines live on precise sugar systems and reliable cocoa supply. We import cocoa powder, cocoa butter substitutes, compound coatings, glucose and invert syrups, gelling agents and colour and flavour systems for Afghan candy, biscuit-coating and jelly producers.
Because confectionery raw materials are sensitive to heat during transit, we plan routes and shipment seasons around temperature so material arrives in usable condition.
Key materials for this sector
Cocoa powder & butter substitutes
Natural and alkalised cocoa, CBS and compound coatings.
Glucose & invert syrups
Base sugar systems for hard candy, toffee and jelly.
Gelling agents
Gelatin, pectin, starch and carrageenan systems.
Colours & flavours
Food colours and fruit or mint flavour systems.
Acidulants
Citric, malic and tartaric acid for sour profiles.
Packaging
Twist films, laminates and printed wrappers.
Confectionery — common questions
Can you offer alternatives when cocoa prices spike?
Do you supply gelatin and pectin?
Materials and answers for Confectionery
Jump straight to the categories this industry buys most, or read the questions other manufacturers ask us.