Industrial & bakery buyers
Coating lines, fillings and bulk formats: what the fat system changes technically, and how we handle data we can prove.
Do you supply callets or bulk chocolate?
Bulk callets are in the range. Specify the fat system you need (cocoa butter or CBS), the viscosity your line runs at, and the pack size you can handle.
Cocoa butter or CBS for a coating line?
If your line tempers, cocoa butter gives the gloss and the snap. If it does not temper, a CBS compound is cheaper and less sensitive in transit. We tell you which of our SKUs is which — no guessing.
Can you pack in 25 kg units?
Tell us the format your plant handles; the factory confirms what it can pack. Where it cannot, we say so rather than let you plan a line around a pack that will not exist.
Do you provide technical data?
The spec sheet carries what the factory confirms — fat system, cocoa percentage, pack format, storage. Values that are not confirmed are marked TBC rather than filled with an industry average.
How should bulk chocolate be stored in my plant?
12–20 °C, dry, away from strong odours. Cocoa butter products want a stable temperature more than they want cold — a cold room that cycles is worse than a steady cool one.
Can you support repeat programmes with planned volumes?
Yes — give us the annual volume and the delivery cadence and the factory can plan production runs around it. A fixed recipe plus batch traceability is how a programme stays consistent.