Coatings for chocolate wrappers

From a sensory point of view, chocolate is a very sensitive filling good. Chocolate strongly reacts to external influences, and this may affect its taste. Thus, often chocolate is used for a sensory analysis of taste transfer with regard to paper and board (Robinson Test).

The TerraWet product program offers special coatings that protect chocolate wrappers in an ideal way. These formulations are - among other things - particularly free of ammonia in order to provide ordor and taste neutrality. Moreover, coatings for chocolate wrappers are formulated in a way that they do not develop a tendency to curling, a fact that is especially important with regard to particular papers. There is no curling, an optimal flatness and a problem-free further processing are guaranteed.