PGPR (VEROL PR®, E-476)
In chocolate or compound chocolate the PGPR (Polyglycerol Polycicinoleate) reduces the yield value in:; Moulded products (chocolates, Easter eggs,…): the chocolate must flow to fill the mold completely.; Coated products (cookies,…
About this product
In chocolate or compound chocolate the PGPR (Polyglycerol Polycicinoleate) reduces the yield value in: Moulded products (chocolates, Easter eggs,…): the chocolate must flow to fill the mold completely. Coated products (cookies, ice-creams,…): a thin and homogeneous coating is required. In cocoa-based spreads PGPR is used to reduce the yield value, improving spreadability. Lasenor manufactures different types of PGPR under the brand VEROL PR®.
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3 certificates on file for Lasenor Europe Slu
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- Location
- Spain
- US shipments
- 3 to 3 buyers since Jan 4, 2026
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