Products

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.

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.

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.

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.

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.

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.

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.

Bacom Cake Plus has all the attributes of Bacom Cake, but providing extra resilience from added Data Ester. This is therefore useful where cutting and handling of the baked products on plant is required.

Bacom Mellow is a synergistic pumpable blend of emulsifiers including SSL, suitable for all yeast raised bakery goods. Distilled Mono Glycerides to improve texture and crumb softness to extend shelf life.

Organic Crumb Softener is an all vegetable crumb softener and anti-staling agent in powder form. It can be used in any recipe in conjunction with organic bread fats and improvers, where crumb softness is required.