Industrial products offered

Chocolates

Chocolates, until recently referred to as couverture chocolate, are the most pure group of confectionery semi-products. They are used to coat all types of chocolate products (bars, sweets, jellies, fudges, and creams) and baked confectionery products (biscuits, wafers, gingerbreads), and are used to mould chocolates bars, figures and pralines.

It is primarily raw ingredients and rheological parameters, in particular viscosity and shear rate, that decide on the application of the individual chocolate masses. The large variety of chocolate offered by our company means that every confectionery manufacturer can find a raw material that is appropriate for them. Flexibility in design, careful analysis of your needs, and the extensive knowledge and experience of our staff allows us to meet any demands.

Our product range includes dark, dessert, milk and white chocolates in liquid or solid form. The unit packaging is a multi-layered paper bag with a mass of 30 kg. For customers with suitable technical and storage facilities we can offer the supply of chocolate in liquid form using mobile cisterns.

We are proud that, as one of only a very few in Poland, we carry out the production of chocolate starting with the cocoa bean, of which only the best and specially selected varieties are imported by us from Africa.

The highest quality raw material coming from regular and proven suppliers, as well as production carried out on modern, automated production lines, guaranties a world-class standard of products from Union Chocolate. We co-operate with renowned companies from the confectionery industry, both in Poland and abroad.

Chocolate - granules

Chocolate in granule form is a new product from us, with a wide range of uses. Thanks to its resistance to the effects of high temperature it is recommended for baking in "chocolate chip cookie" type biscuits, muffin type cakes and for other types of baked confectionery. It can also be successfully used as a decorative and flavour enhancing additive to stuffings, desserts, yoghurts and ice creams. Chocolate granules are available in packs of 25 kg with 10000 granules per kilogram.


Coatings

Coatings are cheaper semi-products than chocolate for the confectionery industry and are used to coat and mould a wide range of products. In contrast to chocolate it does not require tempering, therefore we can also offer it to customers who do not have specialist equipment. Thanks to the great effort that we place in ensuring the highest quality standards for our coatings, we are gaining an increasing group of appreciative customers. In particular we recommend the chocolate-type coating, which has its superb flavour characteristics thanks to the use of real chocolate liquor in its ingredients. White and milk chocolate coatings are also available. The unit packaging is a multi-layered paper bag with a mass of 30 kg. For customers with suitable technical and storage facilities we can offer the supply of coatings in liquid form using mobile cisterns.

Chocolate liquor

Union Chocolate is one of only a few companies in Poland manufacturing the highest quality chocolate liquor. The aromatic, smooth, dark brown mass, obtained by grinding roast cocoa beans, constitutes the basis ingredient of chocolate. The raw materials for the production of chocolate liquor are carefully selected cocoa beans from Africa, mainly the Ivory Coast. The production of chocolate liquor takes place on a modern production line for the processing of cocoa beans, using the most up to date technical innovations. To ensure a high degree of micro-biological cleanliness we have included an anti-bacterial stage in the cocoa bean processing process.

More information on our products:

zamknij
Chocolate "couverture" for coating
Product
Viscosity [mPas] Rheotest temp. 45 C
Application
Chocolate --couverture--
4300 - 4700
Moulding pralines, small chocolates, filled chocolates, figures, full chocolate bars or filled chocolate bars (shells)
Milk chocolate --couverture--
3500 - 4200
Moulding pralines, small chocolates, filled chocolates, figures, full chocolate bars or filled chocolate bars (shells)
zamknij
Chocolate "couverture" for moulding
Product
Viscosity [mPas] Rheotest temp. 45 C
Application
Chocolate couverture
1800 - 2200
2800 - 3200
Coating all types of confectionery bodies with a thin or moderate layer of chocolate: sweets, fudges, dragees, fruits and nuts, and baked confectionery products: biscuits, wafers, gingerbreads etc.
Milk chocolate couverture
1800 - 2200
2300 - 2600
2700 - 3300
Coating all types of confectionery bodies with a thin or moderate layer of chocolate: sweets, fudges, dragees, fruits and nuts, and baked confectionery products: biscuits, wafers, gingerbreads etc.
zamknij
Chocolate for coating
Product
Viscosity [mPas] Rheotest temp. 45 C
Application
Chocolates
1800 - 2200
2300 - 2600
2800 - 3200
Coating all types of confectionery bodies with a thin or moderate layer of chocolate: sweets, fudges, dragees, fruits and nuts, and baked confectionery products: biscuits, wafers, gingerbreads etc.
Milk chocolates
1800 - 2200
2100 - 2500
2700 - 3300
Coating all types of confectionery bodies with a thin or moderate layer of chocolate: sweets, fudges, dragees, fruits and nuts, and baked confectionery products: biscuits, wafers, gingerbreads etc.
White chocolates
1900 - 2500
Coating all types of confectionery bodies with a thin or moderate layer of chocolate: sweets, fudges, dragees, fruits and nuts, and baked confectionery products: biscuits, wafers, gingerbreads etc.
zamknij
Chocolate for moulding
Product
Viscosity [mPas] Rheotest temp. 45 C
Application
Chocolates
4300 - 4700
Moulding pralines, small chocolates, filled chocolates, figures, full chocolate bars or filled chocolate bars (shells)
Milk chocolates
3500 - 4200
Moulding pralines, small chocolates, filled chocolates, figures, full chocolate bars or filled chocolate bars (shells)
zamknij
Coatings
Product
Viscosity [mPas] Rheotest temp. 45 C
Application
Chocolate-type coatingsnatural
2600 - 3200
Coating all types of confectionery bodies: sweets, fudges and baked confectionery products: biscuits, wafers, gingerbreads etc.
Cocoa coatings
1800 - 2200
2600 - 3200
Coating all types of confectionery bodies: sweets, fudges and baked confectionery products: biscuits, wafers, gingerbreads etc.
Milk chocolate type coatings
2600 - 3200
Coating all types of confectionery bodies: sweets, fudges and baked confectionery products: biscuits, wafers, gingerbreads etc.
White chocolate type coatings
2600 - 3200
Coating all types of confectionery bodies: sweets, fudges and baked confectionery products: biscuits, wafers, gingerbreads etc.


Chocolate "couverture" for coating (more...)

Chocolate "couverture" for moulding (more...)

Chocolate for coating (more...)

Chocolate for moulding (more...)

Coatings (more...)