The word “dragée” stems from the Latin or Greek term “tragemata”, which means “dessert”. Dragées are millimeter- to plum-sized candies with a spherical or lenticular, oval shape. They have a glass-like, microcrystalline outer layer, are known everywhere, and enjoy great popularity.

Decisive factors for a recipe’s success are the bite and chewing properties. And, of course, the taste that can be determined in line with the recipe and market requirements.

Sugar substances such as crystal sugar, preserving sugar, or glucose syrup are the basic ingredients of dragées. They are complemented by additives such as rubber Arabicum, maltodextrin, gelatin, or modified starches.

THE MARKET SUCCESS FROM THE LAB

There is a distinction between dragées with a soft coating (e.g., jelly beans), a hard coating (e.g., pan-coated chocolate buttons), and a chocolate coating (e.g., chocolate raisins). Decisive factors for a recipe’s success are their bite and chewing properties. And, of course, their taste that can be changed in line with the recipe and market requirements.

CITE

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Participant of a long-term course

You are interested in the production process of dragées? Our experienced staff is looking forward to receiving your questions and suggestions.

WEBINAR
DRAGEES
27.04. –
30.04.21

DEVELOPMENT
SUCCESS DESIGNED
FOR YOU

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