There are many chocolate-coated candies and candy bars on the market which have peanut-butter filling. Due to the relatively low viscosity of this filling, the coating with chocolate or other layers is a problem. It has been found that the addition of a 0.5% water dispersion of 30% "Aldo" 33 helps set up the peanut-butter filling to a firmness which lends itself to much better processing during coating.
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