Dragées “White chocolate”

Multi-layer technology: a syrup-based barrier layer reduces oil migration; the main layer — a non-lauric non-tempered light glaze with a delicate creamy-vanilla profile; a premium gloss finish based on refined shellac provides elegant shine and anti-slip protection. Titanium dioxide is not used — the solution meets export market requirements.

Light glaze opens new horizons in confectionery art. Neutral cream color perfectly matches pastel palettes of modern desserts. Creamy-vanilla profile complements rather than overpowers primary flavors — from fruity mousses to caramel creams. The glossy surface creates a premium visual effect.

Technological excellence for industrial application. Non-lauric base prevents blooming with temperature fluctuations. The absence of tempering requirements simplifies production and reduces defect rates. Anti-slip coating prevents dragées from sticking in packaging and on production lines.

Endless customization opportunities. Light glaze becomes a canvas for natural colorants — you can create dragées of any shade to match brand concept. Neutral flavor profile allows adding flavorings and creating unique tastes. The ability to use in savory dishes extends application beyond dessert menus.

Economic advantages from the first batch. Light desserts are perceived as more premium — customers are willing to pay 20–30% more for them. Versatility of application allows using a single ingredient across the entire product line, and extended shelf life minimizes write-offs.