Products

TexRite® B-27 is a non-PHO, non-Allergen dough conditioning system designed to improve the post-bake shelf life or fully-baked, unbaked frozen bagels, soft pretzels, breadsticks and pizza crust. It also improves freeze-thaw stability of unbaked frozen dough products to produce a uniform soft texture upon baking.

Actobind® 2000 is a modified food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000 is clear, smooth, creamy, and blends to taste without flavor masking. It gelatinizes at a lower temperature than any typical modified corn starch.

BakeRite™ ERW is a custom developed dry ingredient system that is designed to replace up to 45% of whole egg solids in waffles. By replacing a significant amount of egg solids it provides a cost savings without sacrificing the texture and flavor of the end product. BakeRite™ ERW produces a finished product that is lower in fat and cholesterol, helps to extend shelf –life and improves freeze / thaw stable.

Seal ‘N Crisp® GF Precoat Batter Base T#11 is a custom designed gluten-free coating system for chicken wings and other skin-on chicken pieces which helps to seal moisture inside wings and produces a crispy texture and golden color upon frying.

Actobind® 2000N is an unmodified/native food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000N is clear, smooth, creamy, and bland to taste without flavor masking.

Advanced Food Systems EggRite T#19NS is a specially formulated ingredient system with lower sodium and no spices and is designed to provide freeze thaw stability and improve microwave texture to cooked omelet and scrambled egg products. It also helps maintain fresh cooked texture during extended holding (steam table) and does not develop a rubbery or spongy texture when reheated in microwave.