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Ingredient and Kinder selection

Shellac and gum arabic are used in small quantities in Kinder Choko-Bons. These two resins, of natural origins, are ground down after harvest, sieved, purified and made into powder form.
They are used in small quantities in our recipe to prevent the chocolate surface from melting, making it more resistant in your hand and also giving it a shiny, attractive appearance. It is just a little detail, but one that is very important for us and appreciated by Kinder consumers.
These two natural fibres have always been used in baking and in the food industry in general to decorate and protect food and its appearance.

Did you know?

These two glazing agents are also used to cover fruits, to make them shiny and to slow the processes of dehydration and rotting. Gum arabic is used in wine-making as it brings out aroma, stops sedimentation in bottles and stabilises the colour of red wine.

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