Coatings for chocolate wrappers

Chocolate is a very sensitive filling material from a sensory point of view. It reacts strongly to external influences, which impair the taste. Therefore among other things chocolate is also used for the sensory analysis of the taste transfer of paper and board (Robinson Test).

The TerraWet program offers special coatings which protect chocolate bar paper wrapping optimally. These formulations are, among other things, especially free of ammonia, in order to guarantee odor and taste neutrality.

Furthermore, coatings for chocolate wrappers are formulated so that they do not develop any roll-up tendency, which is of special importance in case of certain papers. There arises no curling, an optimal flatness of the sheets and problem-free converting is guaranteed.

Product program		Properties
Gloss coatings Matt coatings		Free of ammonia Odor-neutral Taste-neutral Low tendency to curling Good block resistance Good scuff resistance

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