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AKOSPREAD™Product |
AarhusKarlshamn | Use of AKOSPREAD ™ in your premium confectionery spreads offers you the following advantages: A spread with an excellent stability against oil separation, due to the unique composition of AKOSPREAD™, the oxidation stability of the spread will be improved,...view more Use of AKOSPREAD ™ in your premium confectionery spreads offers you the following advantages: A spread with an excellent stability against oil separation, due to the unique composition of AKOSPREAD™, the oxidation stability of the spread will be improved, due to the optimum composition of AKOSPREAD™, a spread with a soft and creamy texture directly from the fridge, in particular when choosing one of the softer AKOSPREAD™ products, however, the choise of one of the harder types offers you a spread with an excellent stability also for use in warm climates, and with regards to health and marketing aspects the AKOSPREAD™ range is available as non-trans, most of them are also non-hydrogenated with a low amount of saturated fatty acids. view less |
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CEBES® 29-02NHProduct |
AarhusKarlshamn | CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is need...view more CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is needed, and as CEBES™ NH is based on non-hydrogenated raw materials it can be labelled as ”vegetable fat”. CEBES™ NH is recommended primarily for compound coatings, couvertures and moulded products, but this fat is also suitable as a non-hydrogenated, hard filling with excellent meltdown properties. CEBES™ 29-02NH has a mettler drop point between 96°-100° F. view less |
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CEBES® 29-04NHProduct |
AarhusKarlshamn | CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is need...view more CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is needed, and as CEBES™ NH is based on non-hydrogenated raw materials it can be labelled as ”vegetable fat”. CEBES™ NH is recommended primarily for compound coatings, couvertures and moulded products, but this fat is also suitable as a non-hydrogenated, hard filling with excellent meltdown properties. CEBES™ 29-04NH has a mettler drop point between 101°-104° F. view less |
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CEBES® 29-07NHProduct |
AarhusKarlshamn | CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is need...view more CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is needed, and as CEBES™ NH is based on non-hydrogenated raw materials it can be labelled as ”vegetable fat”. CEBES™ NH is recommended primarily for compound coatings, couvertures and moulded products, but this fat is also suitable as a non-hydrogenated, hard filling with excellent meltdown properties. CEBES™ 29-07NH has a mettler drop point between 104°-108° F. view less |
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Nutrilac® BK-7676Product |
Arla Foods Ingredients | Nutrilac® BK-7676 is a highly functional ingredient based on milk protein, suitable for egg white and whole egg replacement in cake systems. |
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Nutrilac® BK-7781Product |
Arla Foods Ingredients | Nutrilac® BK-7781 is a highly functional ingredient based on milk protein, suitable for egg white and whole egg replacement in cake systems. |
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Nutrilac® BK-7818 KProduct |
Arla Foods Ingredients | Nutrilac® BK-7818 K is a highly functional ingredient based on milk protein, suitable for egg white and whole egg replacement in cake systems. |
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Nutrilac® BK-9250Product |
Arla Foods Ingredients | Nutrilac® BK-9250 is a highly functional milk protein with excellent emulsifying and structure building properties. |
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AQUALON®Product |
Ashland Specialty Ingredients | AQUALON® is acidified dairy beverage stabilizer that will improve quality and extend shelf life by forming a stable complex with the casein between an approximate pH range of 3.0 to 5.5. |
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DIVERGAN® FProduct |
BASF Human Nutrition | Divergan® F is BASF’s standard excipient for the filtration and stabilization of beer and wine. This beverage clarifier and stabilizer is a cross-linked, insoluble polyvinylpyrrolidone, which is also known as PVPP. Compared to Divergan® RS, Divergan® F is...view more Divergan® F is BASF’s standard excipient for the filtration and stabilization of beer and wine. This beverage clarifier and stabilizer is a cross-linked, insoluble polyvinylpyrrolidone, which is also known as PVPP. Compared to Divergan® RS, Divergan® F is used for single-use applications, and it is a fine particle. For more than ten years it has been a recognized enological procedure for the treatment of wine and sparkling wine. Both BASF Divergan® products are manufactured according to a special polymerization procedure. The ensuing dense molecular structure makes PVPP insoluble in water and all standard solvents. Good stabilization results are obtained without additional plant expenditure if relatively low quantities of Divergan® F are added together with the continuous diatomaceous earth dosage. The combined use of Divergan® F with silica gel is well known. Higher cycle times in diatomaceous earth filtration are frequently observed with the use of Divergan® F. view less |
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Pectinase 872L New!Product |
Biocatalysts | Pectinase 872L is ideal for increasing the firmness of fruit and vegetables so that they retain their shape during processing. The enzyme works by catalysing the hydrolysis of the methyl ester bonds in the pectin, releasing pectin free carboxyl groups. Th...view more Pectinase 872L is ideal for increasing the firmness of fruit and vegetables so that they retain their shape during processing. The enzyme works by catalysing the hydrolysis of the methyl ester bonds in the pectin, releasing pectin free carboxyl groups. The main benefit of this product is that it contains negligible side activities, which significantly reduces the possibility that the demethylated pectin will be broken down to shorter pectates by endopolygalacturonase. As a result, the free carboxyl groups can be cross-linked with divalent ions such as calcium and form a network of pectin which increases plant tissue firmness. This ensures that the fruit maintains its structure and form within the sauce or yoghurt. view less |
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2X Heart of RyeProduct |
Caravan Ingredients | 2X Heart of Rye is a free flowing powdered material that eliminates a wet sour and produces a variety of rye breads, including hearth rye. It eliminates wet, messy, non-uniform, high labor costs of wet sour and makes a uniform loaf of rye bread in all sea...view more 2X Heart of Rye is a free flowing powdered material that eliminates a wet sour and produces a variety of rye breads, including hearth rye. It eliminates wet, messy, non-uniform, high labor costs of wet sour and makes a uniform loaf of rye bread in all seasons and climates in contrast to temperamental wet sours. 2X Heart of Rye enhances flavor and helps moisture retention. It can be used with various types of flour including, clear, patent, high gluten and prepared flour blends. Product applications may include, rye rolls, crackers, bagels, party rye, as well as rye bread. view less |
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Alphadim® 90 DKProduct |
Caravan Ingredients | Alphadim® 90 DK is a concentrated distilled and monoglyceride having superior crumb softening capabilities in yeast leavened dough products. Alphadim® 90 DK is an excellent crumb softener in yeast raised products such as, breads, roll, buns, Danish and s...view more Alphadim® 90 DK is a concentrated distilled and monoglyceride having superior crumb softening capabilities in yeast leavened dough products. Alphadim® 90 DK is an excellent crumb softener in yeast raised products such as, breads, roll, buns, Danish and sweet doughs and yeast raised doughnuts. It can be used to emulsify and add stability to fat and reduce 'skinning'. Alphadim® 90 DK aids in reducing stickiness in cereals and pasta products and extends shelf life and prevents excessive toughness. It can be used in tortillas to improve role ability and reduce sticking. view less |
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Aqua-Kleer®Product |
Caravan Ingredients | Aqua-Kleer® is a free flowing powder designed to produce semi-transparent icing and glazes with excellent eye appeal and shelf life. It can be used in most icing and glaze applications and is great for all varieties of Danish icings, sweet roll icings and...view more Aqua-Kleer® is a free flowing powder designed to produce semi-transparent icing and glazes with excellent eye appeal and shelf life. It can be used in most icing and glaze applications and is great for all varieties of Danish icings, sweet roll icings and translucent donut glazes. Aqua-Kleer® requires that the stabilizer and water be combined and heated to obtain the full benefits of its' gum system. view less |
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Bagel-Eze-5Product |
Caravan Ingredients | Bagel-Eze-5 is the answer to wholesale bagel production problems. This product can be used for boiling and rack baking. Additionally, whether bagels are retarded, frozen or fresh baked, Bage-Eze-5 will produce a uniform, great eating bagel with longer kee...view more Bagel-Eze-5 is the answer to wholesale bagel production problems. This product can be used for boiling and rack baking. Additionally, whether bagels are retarded, frozen or fresh baked, Bage-Eze-5 will produce a uniform, great eating bagel with longer keeping quality. It has great tolerance built in and fermentation time is eliminated. It is economical to use and eliminates costly scaling errors while keeping bagels fresh and helping to retain excellent texture, longer than scratch formula bagels. It can be used to produce a large variety of bagels. view less |
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Baker's Emplex® SupremeProduct |
Caravan Ingredients | Baker's Emplex® Supreme is a powdered blend of food grade emulsifiers and enzymes for use in yeast-leavened dough. Baker's Emplex® Supreme strengthens and conditions dough for improved dough handling. It aids in gas retention resulting in greater product...view more Baker's Emplex® Supreme is a powdered blend of food grade emulsifiers and enzymes for use in yeast-leavened dough. Baker's Emplex® Supreme strengthens and conditions dough for improved dough handling. It aids in gas retention resulting in greater product volume and increased crumb softness, therefore extending shelf life. It improves sheeting, helps reduce sticking for pressed products, and improves protein strength increasing dough tolerances during processing. Applications can include, bread, buns, rolls, sweet doughs, Danish and flour tortillas. view less |
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CFS-223Product |
Caravan Ingredients | CFS-223 is a highly concentrated, powdered stabilizer that is especially used for creme fillings. It yields a product with a smooth creamy mouth feel and does not require cooking or heating. The finished product has a long shelf life. It contains modified...view more CFS-223 is a highly concentrated, powdered stabilizer that is especially used for creme fillings. It yields a product with a smooth creamy mouth feel and does not require cooking or heating. The finished product has a long shelf life. It contains modified corn starch and guar gum. view less |
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Danube VIIProduct |
Caravan Ingredients | Danube VII is an all-purpose plastic (paste) bread base for Kaiser, Italian and French bread and rolls. It maintains exceptional tolerance in fresh and frozen baked goods and produces dependable, freezer assured products. It machines excellently and produ...view more Danube VII is an all-purpose plastic (paste) bread base for Kaiser, Italian and French bread and rolls. It maintains exceptional tolerance in fresh and frozen baked goods and produces dependable, freezer assured products. It machines excellently and produces a finished product with a thin crisp crust. view less |
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Doughmaker® 5Product |
Caravan Ingredients | Doughmaker 5 is a blend of enzymes, emulsifiers, oxidants and vegetable gum providing excellent dough strengthening qualities in yeast leavened bakery products. It increases the protein strength improving dough handling tolerances and aides in gas retenti...view more Doughmaker 5 is a blend of enzymes, emulsifiers, oxidants and vegetable gum providing excellent dough strengthening qualities in yeast leavened bakery products. It increases the protein strength improving dough handling tolerances and aides in gas retention resulting in greater product volume. Doughmaker 5 also improves tolerances during processing, resulting in greater product volume and tighter finished crumb. It aides in crumb softness which extends the shelf life of the finished product. view less |
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ESL-3Product |
Caravan Ingredients | ESL-3 is an extended shelf life product with anti-staling capabilities. It reduces crust flaking, chipping and dusting of par baked products and provides softer baked products by improving texture and crumb quality. It also maintains and preserves pliabl...view more ESL-3 is an extended shelf life product with anti-staling capabilities. It reduces crust flaking, chipping and dusting of par baked products and provides softer baked products by improving texture and crumb quality. It also maintains and preserves pliable non-cracking soft pretzels, including heat lamp displayed pretzels. It creates softer, more flexible pita pockets by reducing breaks and tears. view less |
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