Confectionery masses and pastes

Confectionery masses are a natural product that is a finely ground mixture of solid (sugar, cocoa) and semi-solid (vegetable fats and oils) fractions. Additives are added to the mass preparation, which determine its taste characteristics: for example, peanuts, nuts, dry dairy products, etc. Confectionery pastes and masses have a soft, paste-like consistency, a rich chocolate taste thanks to the use of cocoa products of leading world brands (for dark masses), the best dry dairy products of Ukrainian manufacturers (for white masses).

Chocolate mass has a higher percentage of cocoa products. Our technological base allows us to produce chocolate masses according to individual orders.

Confectionery and chocolate masses are used:

• as an interlayer for gluing cookies in a sandwich, an interlayer in cakes, pastries;
• a soft covering for a cake, a cake is a pastry mass;
• confectionery masses are used as fat fillings in croissants, donuts, Berliners, cupcakes and other products;
• masses are mixed with creams to saturate them with chocolate flavor, to obtain a softer texture, but a stable consistency;
• and if you mix the pastry mass with the dough, you will get additional moisture in the product, which will make it even more tender.

They look great as a decoration on eclairs, cupcakes and other desserts.

Packaging: corrugated box with PET film 5 kg.
Storage conditions for fillers: at t from 0 ° to 18 ° C – at least 8 months in a dry room without extraneous odors and exposure to direct sunlight

Confectionery masses and pastes meet the requirements of DSTU ISO 22000: 2019 food safety management system.