Time for some new chocolate moulds?
Add moulds to your ingredients and packaging order, and still get all of the perks of buying with us!
Sugars and gelling agents
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Sugars and Gelling Agents
These are usually added to another mass in order to change the characteristics or behaviour of the mass in some way. Sorbitol, invert sugar, glucose syrup and panela powder are all sugars that work as moisture stabilisers, thickeners or sweeteners. Isomalt is a sugar alcohol, widely used in sugar sculpture. Tartaric acid, like citric acid, will convert sucrose to invert sugar. Ultratex is a thickener agent for use in both hot and cold applications and gelatine and pectin are gelling agents and stabilisers.
NEW Chocolate Moulds
Try out new shapes and add to your collection of favourites with our new range of chocolate moulds.
We also stock small equipment and accessories to make your work with chocolate moulds a breeze.
With any of these products, you can include them with your packaging and ingredients order to take advantage of same-day dispatch, discount savings and delivery benefits.
Don’t hesitate to contact our friendly team on 01273 777 002 if you want to know more!