Products

Bakels Sorbex is a powdered mold inhibitor, for use in all flour confectionery, cake and sponge batters. Sorbic Acid is considered more effective in flour confectionery than Propionic Acid, but Sorbic Acid is not readily soluble in water. We therefore highly recommend Sorbex, which is a carefully chosen balanced preservative containing 65% Potassium Sorbate, 15% Calcium Propionate and 20% of permitted diluent. Sorbex has been developed to allow for an even figure of 0.2% on batter weight.

CREMODAN® SE 99 VEG is a fully integrated blend of food-grade emulsifiers and stabilizers. CREMODAN® SE 99 VEG consists of uniform beads. Batch to batch color variations may occur, varying from off-white to yellowish/brownish. All components are based on raw materials of non-animal origin. Soft lumps may occur.

Baktem Red Soft Roll 10% Concentrate is a complete concentrate in paste form. It is also used for the production of delicious soft rolls, hamburger rolls and baps etc.

Rollex Gold is an all purpose, high viscosity, low melt point, emulsified pastry fat. It has the plasticity and strength to build up the finely laminated structure of a pastry dough.

Bakels Ovalett is a high performance, vegetable based gel form sponge emulsifier and stabilizer. Suitable for the “all-in method” of sponge batter production.Ovalett has been a chosen ingredient for bakers for many years.

A liquid improver that offers a cost effective Process for the production of a wide range of Breads, rolls, buns, and other yeast raised goods.

CREMODAN® SE33 Veg is a high-quality emulsifier with a high level of locust bean gum. CREMODAN® SE 33 VEG is a fully integrated blend of food-grade emulsifiers and stabilizers. CREMODAN® SE 33 VEG consists of uniform yellowish beads. All components are based on raw materials of non-animal origin.

Monofresh Super is a powerful clean label crumb softener for bread, rolls and all fermented goods. It can be used in conjunction with bread fats and improvers where extra crumb softness and whiteness are required. It is also used to enhance moistness and prolong keeping properties.

Bakels Super Bacom is a concentrated hydrate of distilled monoglycerides. This crystal form increases the efficiency of the emulsifier. Super Bacom also has a beneficial effect on crumb color and texture.

Quantum Premium Bread Improver delivers all the benefits of the Lecitem range of improvers, but with the added benefit of immediate crumb softness. It is formulated for the production of bread, rolls and morning goods, including wholemeal. Containing a balanced blend of emulsifiers, soya flour, oxidants and enzymes.

Crossing Mix is a powdered mix requiring only the addition of water. Batter mix may be left up to 12 hours if sealed in an air tight container. Crossing Mix provides the perfect cross for your hot cross buns.

Bacom is a paste emulsion crumb softener, suitable for all yeast-raised bakery goods. Bacom is a hydrate of distilled monoglycerides. This crystal form increases the efficiency of the emulsifier. Bacom also has a beneficial effect on crumb color and texture.

Super Monobac is combining the benefits of Super Bacom and Monofresh Super in a concentrated form. Crumb softness and extended fresh keeping are important features in good quality bread and this can be achieved for very little cost with the addition of Super Monobac.

Bacom Cake maintains softness and freshness in cakes during storage. It is especially developed for baking powder-based products, irrespective of fat content. A liquid emulsion which maintains softness and freshness in cakes. Improves stability in the baked product.

Super Lecitem 3000 is a concentrated, all purpose powdered improver. It is formulated for the production of bread, rolls and morning goods, including wholemeal. Containing a balanced blend of emulsifiers, oxidants and enzymes.

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

Quantum Clean Label Bread Improver delivers all the benefits of the Lecitem range of improvers, but with the added benefit of immediate crumb softness and being clean label. It is formulated for the production of bread, rolls and morning goods, including wholemeal. Containing a balanced blend of soya flour, oxidants and enzymes.

Hercules Slow is a high strength quality baking powder containing very slow SAPP. It is suitable for chilled and frozen batters/doughs. It is the slowest controlled gas release baking powder.

Eminex Liquid is a pumpable 100% vegetable bread fat containing a proportion of high slip point fat for the Chorleywood dough process. A pumpable, all vegetable fat for bread and fermented doughs. Contains a proportion of high slip point fat for the Chorleywood bread process. Ideal for use in fully automated plants.

Bakels Ovalett NNC is a high performance, alcohol containing sponge emulsifier and stabilizer. Suitable for the “all-in method” of sponge batter production.Vegetable based. Ovalett NNC contains alcohol, therfore suitable for customers requiring exclusion of propylene glycol in their ingredients.

A non-hydrogenated emulsifier/softener for yeast raised doughs. Benefits include protein conditioning, increased volume, improved crumb texture/colour and improved shelf life.

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.

Fermdor Germ Liquid is a light brown liquid. It's a liquid sour dough for use in European style bread and rolls.

Bakels Relax is a concentrated dough relaxer based on synthetic L-Cysteine.

French Improver is a concentrated powdered improver for the production of all crusty rolls, Vienna type breads, baguettes and batons. Containing a balanced blend of oxidants and enzymes.

Crusty 5% Concentrate is a powdered concentrate for the production of crusty rolls, French sticks, baguettes and similar crusty lines.

Clean Label Crumb Softener is a powdered softener for the production of clean label bread and rolls.

Bakels Pastry Relaxer is a yellowish colored powder which improves processing, minimizes shrinkage and reduces waste in pies and pastries.

Bakels Cream Stabilizer is a fresh cream stabilizer based on alginate. It is also suited to small batch requirements.

CREMODAN® SIM VEG is a fully integrated blend of food-grade emulsifier and stabilizers. CREMODAN® SIM VEG consists of uniform beads. Batch to batch color variations may occur, varying from off-white to yellowish/brownish. All components are based on raw materials of non-animal origin. Soft lumps may occur.

Lecitem 1000 is a general purpose improver in powdered form. It is formulated for the production of bread, rolls and morning goods, including wholemeal. Containing a balanced blend of emulsifiers, soya flour, oxidants and enzymes.

Actiwhite is a high-class meringue powder prepared from dried hen albumin for the production of all types of meringue and royal icing. It is a powdered product, manufactured from treated fresh hen egg white, for the production of top quality meringues.

Lecitem 2000 is a more powerful general purpose improver in powdered form. It is formulated for the production of bread, rolls and morning goods, including wholemeal. Containing a balanced blend of emulsifiers, soya flour, oxidants and enzymes.

A powdered mix for blending with water and yeast which is applied to bread to give a tiger skin appearance.

Bakels Instant Starch is an esterified waxy maize starch, which disperses and gels easily in cold water. Bakels Instant Starch is a white to cream colored powder with neutral smell and taste and is ideally suited for use with all cold pie fillings.

Bakels Emilka Bake is an economical specialized product to replace skimmed milk powder in baked goods.