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Supply Type
Manufacturer, Exporter, Supplier
Preferred Buyer From :
All over the world
way as traditional chocolates. their technical properties and behaviour are absolutely identical. the use of the denomination ?no added sugar? on these products is allowed.Choc-a-like compounds, Barry Callebaut’s classic compound range, easily get around the technical limitations typical of working with chocolate. They combine indulgent chocolate flavor with a pleasant mouthfeel and bring out the desired features in any food application.