Transitube SA
Dpt Biturbine
86-108 Avenue Louis Roche
F-92230 Gennevilliers - FRANCE
Tel: +33 (0)1 40 85 17 00
Fax: +33 (0)1 40 85 04 11
Email: [email protected]
 
Oiling of sweets
 
Sweets – gums, jellies, hard candies – are coated with a fine glaze.

The glaze is provided by specific light oils- mono- or tri-glycerides – causing a shine, reducing friction, suppressing dust.

The glazing oil needs to be gently dispersed while not damaging the sweets.

Gums glazed with oil  
 

Brining of pistachoes    
Coating of breaded products    
Coating of chocolate truffles with cocoa powder    
Coating of frozen foods    
Coating with a barrier fat    
Flavouring of pet food    
Flavouring of powders and granules    
Flavouring of snacks and croutons    
Impregnation of fertilizers    
Oiling of dried raisins    
Oiling of nuts    
Oiling of sweets    
Powdering of plastic granules    
Powdering of shredded cheese    
Sugaring of doughnuts    

   
   
     

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