Belgium, Awirs-Flemalle
10km
... stable up to about 20°C, to a liquid state, beyond 25-30°C. Copra is widely used in the ice cream and chocolate industries. The speed of this transition between solid and liquid states indeed prevents the greasy sensation in the finished product. It is therefore when a fat melts too slowly or only begins to melt above 37°C, the body's temperature and thus that of the mouth, that it coats the palate and creates this unpleasant sensation during tasting. Copra is used extensively in...
Belgium, Zonhoven
47km
... BRC and kosher certifications and also offers halal, vegan, and organic flavors. A significant portion of the liquid flavors is exported. The R&D division is the heart of the company. This is where the flavors are developed. Lecocq co-creates its formulas with the client. For each client, a unique flavor is developed. In addition to flavors, Lecocq Flavours produces distillates made from herbs and plants.

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