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Rousselot SiMoGel | Rousselot

Rousselot® SiMoGel™

Rousselot® SiMoGel™  -  A new solution for starchless depositing confectionery Traditional confectionery production, especially when it comes to jelly, has always relied heavily on starch moguls. With SiMoGel, the traditional starch moguls are replaced by silicone or blisters. This new solution offers confectionery manufacturers exciting new benefits. SiMoGel has been successfully tested on Baker Perkins equipment.