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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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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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DOUBLE ACTING BAKING POWDER 2403Product |
AB Mauri Fleischmann’s | AB Mauri Double Acting Baking Powder is a specially formulated chemical leavener. It is recommended for use in chemically leavened bakery products. |
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DOUBLE ACTING BAKING POWDER 3403Product |
AB Mauri Fleischmann’s | AB Mauri Double Acting Baking Powder is a specially formulated chemical leavener. It is recommended for use in chemically leavened bakery products. |
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PAR-LAX 3128Product |
AB Mauri Fleischmann’s | AB Mauri PAR-LAX are specially formulated dough improver tablets. It is recommended for use in bakery products where increased extensibility is needed such as tortillas, crackers, pie doughs, pretzels, etc. Typical applications call for 10 to 60ppm of sodium metabisulfite per 100-lbs. flour. |
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SODIUM BICARBONATE TYPE I 2410Product |
AB Mauri Fleischmann’s | AB Mauri Sodium Bicarbonate Type I is a natural source of chemical leaving, also referred to as baking soda. It is recommended for use in all chemically leavened baked and frozen products including biscuits, cookies, crackers, pretzels, baking powders, self rising flours, and prepared cake mixes. |
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KLEISTASE E5SProduct |
Amano Enzyme U.S.A. Co., Ltd. | Dark brown liquid. |
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KLEISTASE SD80Product |
Amano Enzyme U.S.A. Co., Ltd. | Light brown powder. |
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KING LION PREMIUM CASSAVA FLOURProduct |
American Key Food Products | King Lion Premium Cassava Flour is derived from Cassava root. King Lion Premium Cassava Flour is gluten free, all-natural clean-label ingredients. |
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AMMONIUM BICARBONATEProduct |
BASF Human Nutrition | Ammonium Bicarbonate From BASF Provides The Most Important Ingredient For Perfectly Baked Cookies And Biscuits While Meeting The Highest Quality Standards. Ammonium Bicarbonate Decomposes At 60 °C And Does Not Leave Any Flavoraffecting Residues While Having Highest Leavening Properties. |
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SPRINGALINE® SP40 / 0 – PWProduct |
Bio Springer North America Corp. | Springaline® SP40 / 0 – PW is obtained by spray-drying of a specialty inactive yeast. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for seasonings. Springaline® SP40 / 0 – PW is also suitable for meat products and vegan foods thanks to its water and oil binding capacity. |
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SPRINGALYS D100 / 0 – PWProduct |
Bio Springer North America Corp. | Springalys D100 / 0 PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This autolysed product is particularly suitable for low sodium products. Springalys D100 / 0 PW develops typical roasted and cereal notes. |
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SPRINGALYS D200 / 8 – PWProduct |
Bio Springer North America Corp. | Springalys D200 / 8 is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This ingredient is naturally rich in 5’IMP and 5’GMP derived from the yeast cell RNA, which imparts a natural flavour enhancing power. Springalys D200 / 8 develops typical roasted and cereal notes. |
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SPRINGAROM® CH 7012 / 20 - PWProduct |
Bio Springer North America Corp. | Springarom® CH 7012 / 20 – PW is a spray-dried natural flavour based on yeast extract (fine powder). It develops a rich, umami, cheesy flavour which will keep its profile even after sterilization. Suitable for vegan food. |
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AMYLASE 11PProduct |
Biocatalysts | This fungal amylase has a number of benefits. It increases the available carbohydrate in flour and as a result increases loaf volume. Bread made with the addition of fungal amylases have an increased oven spring and shelf-life. |
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