Technical Information

Many of our products are very technical by nature and these articles offer tips and advice on how and why to use them in your kitchen.


How to Assemble a Pavoni Chocolate Egg

Make your two egg halves and your base. Make sure you let your melted chocolate flow right up to the edges of the mould, to ensure you create a good lip for joining later.
Posted: 25 Feb 2015
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Understanding Chocolate Pricing

The Cocoa Bean is the basic raw material of the chocolate-making process which is traded on commodities exchanges in London (LIFFE) and New York (ICE). Cocoa Liquor is derived directly from the beans, so its price is directly linked to the price of the beans.
Posted: 09 Oct 2013
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Invertin - An Enzyme Confectionery Humectant

The quality of many confectionery products depends on the softness and smoothness of their texture. But the moisture which is the crucial component of this texture is easily lost, because water evaporates and, when this happens, sugar crystallises out leaving the product dry and hard.
Posted: 26 Jul 2013
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Sorbitol “F” Liquid

Its enzymic activity depends on pH value, temperature and, to a lesser extent, on concentration. Inversion is highest at a pH between 4.5 and 5.5(slightly acid), and at about 55°C.
Posted: 26 Jul 2013
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