Products results

Magnesium Lactate is a excellent organic magnesium enhancer, widely used in food, beverage, dairy product, flour, nutritive liquid and medicine, etc. It is also a good buffering agent and dough regulator.

Interquell Pure pregelatinising corn flour roller is a hydrothermic pregelled starch of maize flour by drum dryer and sensory yellow powder with 100% maize flour.

BÖCKER 350 is a very aromatic sourdough range, obtained by our specific drying method. This drying process was invented by Ernst BÖCKER in the sixties, then copied by many competitors. It allows aroma precursors to undergo transformation during fermentation, thus obtaining taste-intensive roasty flavors and strong aromatic profile.

Lianyungang Dongtai Food Ingredients Calcium Dihydrogen Phosphate FCC-V is a white crystalline powder or flake crystal with specific gravity 2.220, lose crystal water at 109℃, soluble in hydrochloric acid and nitric acid, slightly soluble in water (1.8%, 30℃). It generally contains free phosphoric acid and is hygroscopic. The aqueous solution is acidic.

VERON® RL ia s Concentrated bacterial xylanase. Performance similar to VERON® Special.

Ezbake Technologies Ezdonut Conditioner Ii is an all natural donut conditioner for shelf life extension and fat reduction. This label friendly product enables up to 3% fat absorption reduction in cake donuts, yeast raised donuts and Honey Buns. ezDONUT CONDITIONER II extends the shelf-life several days naturally.

VERON® MAC ia s Maltogenic amylase to improve long term shelf life and resiliency of yeast-raised goods.

SUNBAKE XSR is a concentrated Xylanase produced from a refined fungal strain of Trichoderma reesei through fermentation. This enzyme rapidly degrades ß-1,4- xylosidase from xylan molecule and hydrolyses it to be xylo-oligosaccharides and xylose. It´s rich in endo- ß-1,4-xylanase, an enzyme that hydrolyzes the xylan component incereal grains.

Guarsar 501 is High viscosity, fast hydrating fine mesh, viscosity, fast hyttne mesh

EMCEsoft P is a dough softener with cysteine as the active component. Dough softeners make the dough more extensible and less elastic. This function is used primarily in the production of biscuits and crackers in order to prevent the dough from shrinking and reduce cracking.

Calcium Phosphate, Dibasic FCC comes in the form of a white powder. It is anhydrous, or it contains two molecules of hydration water. In the air, it is stable. It is insoluble in alcohol, almost insoluble in water, but soluble in dilute hydrochloric and nitric acids.

Castelló Baking Powder a natural, low sodium baking powder. The product is also gluten free, phosphate free and aluminum free. It provides the finest texture and volume to your cakes, muffins and other baking products. The Double Acting Baking Powder assures uniform gas release, during all of the baking process, thus assuring the highest quality of the finished product.

Ezbake Technologies Ezsour Concentrate delivers natural slow fermentation flavor to no-time and short process doughs. ezSOUR CONCENTRATE gives yeast breads excellent flavor, better machinability, superior crust color, better crumb elasticity and improved slicing stability.

Bro Dough is a non-bromated no-time dough conditioner used in the production of bread, rolls, bagels, and sweet goods.

TEMCOL 10 is for Ice-Cream, Salad Dressing, Dairy product thickening etc

Bakels Hercules Double is a high quality baking powder, with dual action gas release. Calcium releases gas quickly to nucleate and stabilize the batter. This leaves the slow acting SAPP to control the release of gas during preparation and baking, for controlled volume. Particularly suitable for craft bakery lines, speciality breads, pizza and naan, plus most cake applications.

Finoric Calcium Lactate FCC is a crystalline powder or granules that ranges in color from white to cream. It contains up to five molecules of crystallized water. The pentahydrate is slightly efflorescent and becomes anhydrous at 120°. It is water soluble but practically insoluble in alcohol.

OPUS™ Lento SAPP Blend is a highly functional range of aluminum-free bakery acidulants which offer solutions for all baked good and imparts a neutral flavor profile in all baked goods.

PELL™ K-Rise is a slow gas release product, which improves product consistency.

MUFFIT COMPLETE is a well-balanced dough conditioner designed for English muffin production.

Arise® 8100 is a clean label, highly functional wheat protein isolate produced by a unique manufacturing process (patent pending).

Finoric Calcium Oxide FCC is a Quick Lime that comes in the form of hard, white, or gray-white masses or granules, or as a white to gray-white powder. One gram dissolves in approximately 840 mL of water at 25°C and approximately 1740 mL of boiling water. It dissolves in glycerin but not in alcohol.

Velcozyme Frozen is mainly consisting of baking enzymes, especially suitable for frozen doughs with high performance.

Trizyme® BA 3001 is an improver for baguette and loaf bread.

ELCO C-100 contains ascorbic acid as the active component. With the aid of the enzymes naturally present in the flour, ascorbic acid in the dough brings about an oxidative strengthening of the gluten and improves the gas retention capacity and baked volume of the dough. The functionality of ascorbic acid depends to a large extent on the size of the particles. Our renowned quality brand ELCO is valued for its standardized, homogeneous particle size and optimum flow properties.

SwissBake PZ-50 DOUGH CONDITIONER is an advanced powdered dough conditioner made from ingredients like palm derived emulsifiers, sweet milk whey, and latest enzymes. It makes the dough more stretchable and easier to work with. This formulation is specially made for use in the preparation of Pizza crusts, Tortillas, piecrust and calzones.

Best Amino™ N-acetyl-L-cysteine are produced through fermentation process utilizing natural sugar source, 100% Vegan, Produced from Non-Animal origin and Made through CJ's proprietary fermentation technology.

Amflex® is a tablet containing a fungal alpha-amylase in a convenient to use tablet form.

Natural Soda NS USP Grade is used in baking powders, baking mixes, breakfast cereals.

Trizyme® LP1000 is a lipase enzyme.

Our patented process extracts the functional components of the rice bran (lipids, proteins and complex carbohydrates). These components provide binding of water and oil as well as dough conditioning characteristics. Nu-BAKE® is all-natural and is subject to seasonal and variety variations in nutrient analysis, color, taste and aroma; however, these variations have not affected finished products

Lianyungang Dongtai Food Ingredients Disodium Dihydrogen Pyrophosphate FCC-V a white monoitalic, powdery crystal, relative density 1.86, soluble in water, insoluble in ethanol, heated in an acidic medium, it will be hydrolyzed into orthophosphate, which is hygroscopic, and forms hexahydrate crystals after absorbing water. When heated to 220°C or more, Decomposed into sodium metaphosphate.

Supersoft B is a powdered crumb softener. It is suitable for the production of fruited and flat breads, sweet doughs, Danish pastries and scones.

SUNBAKE TGH is a Transglutaminase produced from a selected strain of Streptoverticillium mobaraense through fermentation. SUNBAKE® TGH is a high performance enzyme that brings versatility and efficiency to all bread process. It improves the physical properties of gluten by catalyzing the reactions of cross-linking intra and inter molecular of proteins. These characteristics enhance texture and tolerance of the dough increasing the volume, stability and crusty of the bread. It's a food grade enzyme typically used to enhance texture and tolerance of the dough.

Randi Cream of tartar contains not less than 99.5 per cent and not more than the equivalent of 100.5 per cent of the anhydrous substance. Cream of tartar presents itself as white or almost white crystalline powder or colorless crystals. Cream of tartar is naturally present in grapes. It deposits when the wine is left to stay in tanks, especially during winter months. Cream of tartar is purified without adding any toxic or noxious chemical additives. The result is the white powder, which has always been used to make cakes. Some very famous industries today prefer to use natural products, such as cream of tartar, thus treasuring ancient traditions. Cream of tartar was well known in ancient days, ever since wine was made from grapes, since it could be gathered on the sides and at the bottom of wine vases. Alchemists used it as a flux for certain metals; Paracelsus claimed it had great therapeutic virtues, a panacea for every illness. Van Helmont explained how the cream was separated from the wine. Boerhave also identified it in grape must, and other chemists such as Libavius, Corvnus and Sola discovered the presence of potassium in it. In the VIIIth century, it was given the name of tartar, an Arabic word meaning wine deposit. Tartaric products in general today are in great demand, due to their excellent ease of digestion, in the business of improvements for bread making.

BROMATE REPLACER is a powered blend of oxidizer and conditioners designed to replace the use of potassium bromate in all yeast raised goods.