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Confectionery Raw Materials · EU Stock · B2B from 25 kg

Confectionery Raw Materials —
EU Bulk Wholesale
from 25 kg

Everything a confectionery manufacturer needs from EU stock: cocoa powders and mass, cocoa butter, sugars, emulsifiers, acidulants, hydrocolloids, nuts and functional ingredients. CoA per batch, DSV delivery to all 27 EU member states.

Browse Full Catalogue → View Ingredient Range
40+
Confectionery ingredients
€3.08
From / pkg
25 kg
Minimum order
3–7 d
EU dispatch
Cocoa🍫
Cocoa
Cocoa mass, butter, natural & alkalized powder
from €33
Sweeteners🍬
Sweeteners
White sugar, dextrose, erythritol, sucralose
from €3
Emulsifiers🧈
Emulsifiers
Soy & sunflower lecithin for chocolate conching
from €125
Acidulants⚗️
Acidulants
Citric, malic, tartaric acid — sour coatings
from €8
Hydrocolloids🧪
Hydrocolloids
Xanthan, guar gum, gelatin for gummies
from €13
Nuts & Seeds🥜
Nuts & Seeds
Almonds, hazelnuts, pistachio, sesame
from €19
CoA per batch included
All 27 EU member states
DSV logistics partner
B2B only · No retail
No framework contracts · 25 kg min
Why FDCM for Confectionery

One EU supplier for your entire confectionery ingredient range

FDCM supplies the full spectrum of confectionery manufacturing raw materials from EU-audited stock — from the primary chocolate intermediates (cocoa mass, deodorized cocoa butter, alkalized and natural cocoa powders) through to sweetening systems, emulsifiers, acidulants, hydrocolloids, inclusions and functional ingredients. All from a single B2B platform, minimum 25 kg per product line, no framework contracts and no annual volume commitments.

The confectionery sector demands ingredient consistency, full traceability and reliable documentation — from Certificate of Analysis per batch covering fat, moisture, pH and microbiological parameters through to allergen declarations, non-GMO statements and Halal/Kosher certificates. FDCM delivers all of this from FSSC 22000 and BRC-certified supply chains, with lot numbers traceable to origin.

Whether you are sourcing for chocolate couverture, compound coatings, sugar confectionery, gummies, hard candy, pralines or functional confectionery — the FDCM ingredient range covers every application. Volume pricing scales from 25 kg trial quantities through to full container loads for established production volumes.

Key Search Terms

confectionery raw materials EUchocolate manufacturing ingredientscocoa powder wholesale suppliersugar confectionery ingredients B2Bgummy confectionery raw materialshard candy ingredients EUpraline ingredients bulkconfectionery emulsifiers EUsour candy ingredients citric acidcompound coating ingredients

Price Range Overview

Cocoa powder 10-12%from €33/25 kg
Cocoa massfrom €55/25 kg
Cocoa butterfrom €77/25 kg
White sugarfrom €3/25 kg
Citric acidfrom €8/25 kg
Soy lecithinfrom €125/20 kg
Xanthan gumfrom €21/25 kg
Almondsfrom €44/25 kg
Ingredient Categories

Browse by Confectionery Application

Click a category to filter the product search below.

🍫

Cocoa Ingredients

Mass, butter, powder — all grades

🍬

Sweeteners

Sugar, polyols, intense sweeteners

🧈

Fats & Emulsifiers

Lecithins for viscosity control

⚗️

Acidulants

Citric, malic, tartaric acid

🧪

Hydrocolloids

Gums, gelatin, fibre

🌾

Starches & Flours

Dusting, binding, texturing

🥜

Nuts & Seeds

Inclusions and praline bases

🥛

Dairy

Milk powder for chocolate

Technical Overview

Key Confectionery Ingredients — Specifications

All products food-grade, Directive 2000/36/EC and Regulation (EC) 1333/2008 compliant. CoA per batch from FSSC 22000 / BRC certified supply.

Cocoa Range

Natural Cocoa PowderFat 10–12% · pH 5.5–6.0 · light brown
Alkalized Cocoa 10–12%Fat 10–12% · pH 6.8–7.6 · dark
Alkalized Cocoa 20–22%Fat 20–22% · pH 7.0–8.0 · deep
Cocoa MassFat ≥50% · moisture ≤2% · <75µm
Cocoa ButterFFA ≤1.75% · neutral · melt 29–34°C

Sweeteners

White SugarSucrose ≥99.7% · EU beet
Dextrose MonohydrateGlucose ≥99.5%
ErythritolPurity ≥99% · E968 · non-glycaemic
SorbitolE420 · 60% sweetness of sucrose
SucraloseE955 · 600× sweeter than sugar
Acesulfame-KE950 · 200× sweeter than sugar

Emulsifiers & Acids

Soy Lecithin PowderPhospholipids ≥62% · E322
Sunflower LecithinPhospholipids ≥60% · non-GMO
Citric Acid AnhydrousPurity ≥99.5% · E330 · pH 2.0–2.2
Malic AcidPurity ≥99% · E296 · tart profile
Tartaric AcidPurity ≥99.5% · E334

Hydrocolloids & Inclusions

Xanthan Gum 200 MeshE415 · 1% solution visc. 1200–1600 mPas
Guar GumE412 · stabiliser · cold soluble
Bovine GelatinBloom 200–220 · gummy base
Blanched AlmondsEU origin · moisture ≤5%
Whole Hazelnut KernelsEU origin · moisture ≤6%
Pistachio KernelsMoisture ≤6% · whole
Applications

Confectionery Segments — Ingredient Mapping

Every confectionery segment has specific raw material requirements. FDCM stocks ingredients relevant to each.

🍫

Chocolate & Couverture

Cocoa mass is the foundation — combined with deodorized cocoa butter, sugar and lecithin to build the desired cocoa percentage and texture. Soy or sunflower lecithin at 0.3–0.5% controls viscosity during conching, reducing cocoa butter requirement. For white and milk chocolate, deodorized cocoa butter provides the neutral fat phase. Alkalized cocoa powder (10–12% or 20–22%) is used for compound coatings and chocolate-flavoured products where cocoa mass is not required.

  • Cocoa mass
  • Deodorized cocoa butter
  • Alkalized & natural cocoa powder
  • Soy / sunflower lecithin
  • White sugar
  • Skimmed milk powder (milk chocolate)
🍬

Sugar Confectionery & Hard Candy

White sugar and dextrose form the base of hard candy and sugar confectionery. Citric and malic acid are the standard sour coating and flavour acidulants — citric acid for the sharp, clean sour note; malic acid for a softer, more lingering tartness. Sorbitol is used in sugar-reduced formulations. For sugar-free hard candy, sucralose and acesulfame-K provide intense sweetness at low inclusion rates, often in combination.

  • White sugar · Dextrose
  • Citric acid anhydrous (E330)
  • Malic acid (E296) · Tartaric acid
  • Sorbitol · Sucralose · Acesulfame-K
  • Ascorbic acid (antioxidant)
🐻

Gummies & Jellies

Gelatin (bovine) provides the gel matrix in traditional gummies. Citric acid lowers pH into the gelation range for pectin-based jellies (pH 3.0–3.5). Malic acid extends the sour note and is used in combination with citric for complex acid profiles. Inulin and psyllium are used in functional gummy formulations targeting gut health. Ascorbic acid provides vitamin C fortification in vitamin gummies.

  • Bovine gelatin · Citric acid
  • Malic acid (for complex sour)
  • Inulin / psyllium (functional)
  • Sucralose / erythritol (sugar-free)
  • Ascorbic acid (vitamin C gummies)
🍩

Bakery & Patisserie Fillings

Alkalized cocoa powder (natural for baking soda reactions, alkalized for dark colour) is the standard in chocolate bakery. Xanthan gum and guar gum stabilise cream fillings and glazes. Citric acid regulates pH in fruit-flavoured jams and fillings. Sorbitol and inulin function as humectants in soft fillings, extending shelf life by retaining moisture.

  • Natural cocoa powder (baking soda reactions)
  • Alkalized cocoa 10–12% (dark colour)
  • Xanthan gum / guar gum (fillings)
  • Citric acid (fruit fillings)
  • Sorbitol / inulin (humectant)
🥜

Pralines & Nut Inclusions

Blanched almonds, whole hazelnut kernels and pistachio kernels are primary praline and gianduja ingredients. Hazelnuts are the standard base for hazelnut praline pastes; almonds provide the base for marzipan and almond praline; pistachios for premium praline and confectionery decoration. Cocoa mass and deodorized cocoa butter are used in the chocolate phase of praline shells and fillings.

  • Whole hazelnut kernels (gianduja)
  • Blanched almonds (marzipan, praline)
  • Pistachio kernels (premium)
  • Cocoa mass + cocoa butter (shells)
  • White sugar
💊

Functional Confectionery

Growing segment combining confectionery formats with active ingredients. Erythritol and sucralose replace sugar in sugar-free formats. Inulin adds prebiotic fibre. Ascorbic acid (Vitamin C) and taurine are used in energy-oriented confectionery. Ashwagandha extract is used in functional gummies and confectionery products targeting stress and cognitive support.

  • Erythritol / sucralose (sugar-free)
  • Inulin (prebiotic fibre)
  • Ascorbic acid (Vitamin C fortification)
  • Taurine (energy gummies)
  • Ashwagandha extract (adaptogen)
Why FDCM

Confectionery ingredients — one source, no complexity

FDCM supplies chocolate manufacturers, sugar confectionery producers, patisserie operations and contract manufacturers across the EU.

25 kg minimum

Order individual ingredients from a single bag. No minimum basket across product lines. Mix cocoa, acids, gums and nuts freely in one order — ideal for new recipe development or small-batch production.

EU-wide delivery

DSV road freight to all 27 EU member states. Standard transit 3–7 business days. Full order tracking. Temperature routing available for cocoa butter shipments in summer.

Full documentation

CoA per batch as standard — fat, moisture, pH, particle size, microbiological parameters. TDS, SDS, allergen declarations, non-GMO, Halal/Kosher on request at no extra charge.

Audited supply chain

FSSC 22000 / BRC-certified producers. Lot-traceable batches from origin. Directive 2000/36/EC compliance (cocoa/chocolate), Regulation (EC) 1333/2008 (additives) confirmed per shipment.

FAQ

Frequently Asked Questions

FDCM supplies the full range of confectionery manufacturing ingredients: cocoa products (natural and alkalized cocoa powder, cocoa mass, deodorized cocoa butter), sweeteners (white sugar, dextrose, erythritol, sorbitol, sucralose, acesulfame-K), emulsifiers (soy and sunflower lecithin powder), acidulants (citric acid anhydrous and monohydrate, malic acid, tartaric acid), hydrocolloids (xanthan gum, guar gum, bovine gelatin, inulin), nut inclusions (blanched almonds, whole hazelnuts, pistachio kernels) and dairy ingredients (skimmed milk powder, full cream milk powder, whey powder). All from EU stock, CoA per batch.
The minimum order quantity is 25 kg per product line. There is no minimum basket value across different product lines — you can order, for example, 25 kg citric acid, 25 kg cocoa powder and 25 kg xanthan gum in a single shipment. No framework contracts or annual volume commitments are required. Volume pricing from 500 kg (one pallet) per product.
Every shipment includes a production-batch-specific Certificate of Analysis (CoA). Additional documentation — Technical Data Sheet (TDS), Safety Data Sheet (SDS), allergen declaration, non-GMO statement, country of origin certificate — is available on request at no additional charge. Halal and Kosher certificates available for eligible batches on request.
Natural cocoa powder (pH 5.5–6.0) retains the natural acidity of cocoa beans. It reacts with sodium bicarbonate in baking and produces lighter-coloured products. Alkalized (Dutched) cocoa powder has been treated to neutralise acidity (pH 6.8–8.0), producing a darker colour, milder flavour and better dispersibility in liquids. For confectionery: natural is standard in recipes relying on bicarbonate leavening; alkalized 10–12% is the standard for dark-coloured compound coatings and chocolate products; alkalized 20–22% is used for premium drinking chocolate and intense colour in fillings.
Lecithin (soy or sunflower) is added during chocolate conching at 0.3–0.5% inclusion. It acts as an emulsifier, reducing chocolate viscosity and allowing the chocolate to flow with less cocoa butter. This reduces the amount of cocoa butter needed while maintaining workable rheology. Sunflower lecithin is a non-GMO, allergen-free alternative producing equivalent functional results. Both grades are available from FDCM from EU stock.
FDCM delivers to all 27 EU member states via DSV road freight. Standard transit time is 3–7 business days depending on destination country. For large or time-critical orders, contact FDCM directly to discuss priority routing. Temperature-controlled transport is available for cocoa butter shipments.
Contact & Ordering

Request a Quote or Sample

We respond to all B2B inquiries within 4 business hours

Operated by

FDCM E-COMMERCE SPOLKA AKCYJNA
Krzysztofa Komedy 2/3
02-517 Warszawa, Poland
VAT: PL5214100463

Contact

contact@fdcm.eu

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Source confectionery raw materials from EU stock

Full range available on FDCM.eu — live stock, current pricing and CoA documentation. Orders from 25 kg, no framework contract required.

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