Soft candy - Import export

About Nougat de Montélimar : A nougat speciality, it is produced in the Drôme provençale region in Montélimar (26200) - Traditionally, Nougat de Montélimar is flavoured only with vanilla and made with almonds, pistachios and Provencal honey. Ingredients : Sugar, almonds, glucose syrup, honey, pistachios, potato starch, icing sugar, unleavened bread (water, starch, vegetable oil), egg whites, natural vanilla flavouring. Method of production: Traditional cooking in a copper cauldron in the open air. Honey and glucose syrup are cooked in the cauldron, followed by egg whites, cooked sugar, almonds and pistachios. Allergens: Almonds, egg, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Use-by date: 12 months

Chemical appearance: Anhydrous citric acid is presented in a white crystalline powder. It is also packaged in the form of colorless granules or crystals. The crystals have no odor but have a strong acid taste. Chemical application and strengths: Anhydrous citric acid has similar properties to citric acid monohydrate. The difference is the crystallization procedure. While the monohydrate citric acid is crystalized in cold water, the anhydrous forms are crystallized in water at a temperature of 78 degrees Celsius. In the process, it loses all the water within the crystals. Citric acid anhydrous is one of the strong edible acids. Due to that property, it is a common food additive to enhance its flavor. It is also used for preservation of foods especially candies and soft drinks. In addition, it reacts with different metals to form citrate salts that are used as dietary supplements for people who lack minerals such as iron, sodium and magnesium.

This line can automatically produce gelatine soft confectionary, (cotton candy), and toffee confectionary The whole line consists of: a sugar melting cooker, convey pump, storage forming machine, air conditioning, and rolling sugar machine. Sanitary construction 1 or 2 colour jelly confectionary (QQ candies) In - line injection, dosing and pre mixing techniques using the proportional addition of liquid colours, flavours and acids Capable of making different shaped confectionary using different moulds Hard confectionary can be produced on the same line by changing moulds A highly automated system producing a quality product whilst reducing production and labour costs Automatic line includes:

The first confectionery fats in Russia with a trans-isomer content of up to 1%, produced by EFKO since 2006. Designed for the production of a wide range of confectionery products: from semi-liquid and soft pasty fillings to hard candy masses such as pralines.

Contents: Invert Sugar Solution (Sugar + Water) Dry Matter Amount: 68% ± Packaging: Tin and Bulk Gtip No: 110812001000 Usage area: Nutri®pasteurized liquid sugar; in all desserts with sherbet such as baklava, tulumba, lokma, kadayif, künefe, and candies; It can be used in dairy desserts, pastry products and foods to be consumed by sweetening. Turkish delight, halva, jam, pestil, köme, cezerye, ice cream, tofi sugar, hard candy, soft candy, jelly and so on. toffee, juice, caramel, etc. products are also industrial uses. All NUTRİ® products are produced in accordance with the Turkish Food Codex. It does not contain allergen substances, it is Halal certified.

Soft and chewy candies. 12 units/pack USA origin Available flavors: SOUR PATCH EXTREME 12/4 OZPEG BAG 114gr SOUR PATCH KIDS 12/5 OZ PEGBAG 142gr SOUR PATCH KIDS GRAPE 12/5OZBAG 142gr SOUR PATCH KIDS STRAWBERRY5OZ BAG 142gr SOUR PATCH BLUE RASPBERRY12/5 OZ PEG BAG 142gr Quick delivery from Kaunas warehouse (Lithuania).