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21ST CENTURY GRAIN PROCESSING® - OATS, CUSTOM COATED WHOLE GRAINS & CLUSTERSProduct |
21st Century Grain Processing | Oats, Custom Coated Whole Grains & Clusters |
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PANHANDLE MILLING ALL PURPOSE FLOURProduct |
21st Century Grain Processing | Label Declaration: Bleached Wheat Flour, Malted Barley Flour, Enrichment (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic acid), Azodicarbonamide, Tricalcium Phosphate |
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PANHANDLE MILLING BAKER'S FLOUR (MALTED)Product |
21st Century Grain Processing | Label Declaration: Bleached Wheat Flour, Malted Barley Flour, Enrichment (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic acid), Azodicarbonamide, Tricalcium Phosphate |
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PANHANDLE MILLING BAKER'S PATENT FLOURProduct |
21st Century Grain Processing | Label Declaration: Bleached Wheat Flour, Enrichment (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic acid), Azodicarbonamide, Tricalcium Phosphate, Enzyme, Potassium Bromate |
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PANHANDLE MILLING HOTEL & RESTAURANT FLOURProduct |
21st Century Grain Processing | Label Declaration: Bleached Wheat Flour, Enrichment (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic acid), Azodicarbonamide, Tricalcium Phosphate, Enzymes |
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PANHANDLE MILLING WHOLE WHEAT FLOURProduct |
21st Century Grain Processing | Label Declaration: 100% Whole Wheat Flour milled from Hard Red Winter Wheat, grown in the USA |
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CEBES® 29-01NHProduct |
AarhusKarlshamn | It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points. |
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CEBES® 29-02NHProduct |
AarhusKarlshamn | It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points. |
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CEBES® 29-04NHProduct |
AarhusKarlshamn | It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points. |
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CEBES® 29-07NHProduct |
AarhusKarlshamn | It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points. |
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ACTIVE DRY YEAST 2192Product |
AB Mauri Fleischmann’s | Active Dry Yeast is a special strain of Baker's Yeast chosen and cultivated for hardiness, uniformity, strength and stability. It is recommended for use in all types of yeast raised products such as bread, rolls, buns, doughnuts, pizza, etc. |
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BAKER’S BEST CAKE SOFTENER SYSTEM 5405Product |
AB Mauri Fleischmann’s | BAKER’S BEST CAKE SOFTENER SYSTEM is an enzyme system designed specifically to meet the extended shelf life (ESL) requirements for cakes and muffins. It is recommended for all cakes and muffins. Suggested use level is between 0.75% - 2% on total dry weight basis, depending on application and softness requirements. |
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BAKER’S BEST YEAST 2124Product |
AB Mauri Fleischmann’s | BAKER’S BEST YEAST 2124 is a special strain of Saccharomyces cerevisiae, chosen and cultivated for uniformity, rapid activity and enhanced stability in frozen dough bakery applications. It is designed for all yeast raised frozen products such as bread, buns, rolls, croissants, Danish, bread sticks, pretzels, and pizza. This product may also be used in fresh baked, no time dough applications. |
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BAKER’S BEST YEAST 2127Product |
AB Mauri Fleischmann’s | BAKER’S BEST YEAST 2127 is a special strain of Saccharomyces cerevisiae, chosen and cultivated for uniformity, rapid activity and enhanced stability in frozen dough bakery applications. It is designed for all yeast raised frozen products such as bread, buns, rolls, croissants, Danish, bread sticks, pretzels, and pizza. This product may also be used in fresh baked, no time dough applications. Add fresh yeast directly to mixer no |
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BAKER’S COMPRESSED YEAST 2113Product |
AB Mauri Fleischmann’s | BAKER’S COMPRESSED YEAST 2113 is a special strain of Saccharomyces cerevisiae, chosen and cultivated for uniformity, activity and stability. It is recommended for use in all yeast raised, baked and frozen products such as bread, rolls, buns, danish, doughnuts, sweet rolls, bread sticks, pretzels, pizza, etc. |
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BAKER’S COMPRESSED YEAST 2115Product |
AB Mauri Fleischmann’s | BAKER’S COMPRESSED YEAST 2115 is a special strain of Saccharomyces cerevisiae, chosen and cultivated for uniformity, activity and stability. It is recommended for use in all yeast raised, baked and frozen products such as bread, rolls, buns, Danish, doughnuts, sweet rolls, bread sticks, pretzels, pizza, etc. |
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BAKER’S MOLASSES 2651, 2657Product |
AB Mauri Fleischmann’s | AB Mauri Baker’s Molasses is a special blend of imported unsulphured molasses. It is recommended for use in many types of yeast leavened and chemically leavened products where the typical molasses color, odor and flavor is desired. |
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BAKER’S SELECT YEAST 2117Product |
AB Mauri Fleischmann’s | BAKER’S SELECT YEAST 2117 is a special strain of Saccharomyces cerevisiae, chosen and cultivated for uniformity, rapid activity and enhanced stability in all yeast leavened bakery applications. It is designed for all yeast raised products such as bread, buns, rolls, croissants, Danish, bread sticks, pretzels, and pizza. |
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BAKER’S YEAST 2116Product |
AB Mauri Fleischmann’s | BAKER’S YEAST 2116 is a special strain of Saccharomyces cerevisiae chosen and cultivated for free flowing form, uniformity and strength. It is recommended for use in all yeast raised, baked and frozen products such as bread, rolls, buns, Danish, doughnuts, sweet rolls, bread sticks, pretzels, pizza, etc. Yeast can be added directly to mixer with other ingredients without pre-dissolving. |
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BAKING POWDER 2415Product |
AB Mauri Fleischmann’s | AB Mauri Baking Powder is a specially formulated chemical leavener. It is recommended for use in chemically leavened bakery products. |
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