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PANHANDLE CORN PRODUCTS WHITE FOOD CORNProduct |
21st Century Grain Processing | Pioneer/ US #1 dent corn |
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PANHANDLE CORN PRODUCTS YELLOW FOOD CORNProduct |
21st Century Grain Processing | Pioneer/ US #1 dent corn |
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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 HIGH GLUTEN 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 TORTILLA FLOURProduct |
21st Century Grain Processing | Label Declaration: Bleached Wheat Flour, Enrichment (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic acid), Azodicarbonamide, Tricalcium Phosphate |
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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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BAKER’S BEST ALL-NATURAL DOUGH CONDITIONER 5151Product |
AB Mauri Fleischmann’s | BAKER’S BEST ALL-NATURAL DOUGH CONDITIONER is an enzyme based oxidant system designed specifically for breads and rolls produced without azodicarbonamide (ADA) or iodates. It is recommended for all clean-label bread, buns and rolls. Suggested use level is between 1% - 2% on cereal weight basis, depending on application and process. BAKER’S BEST ALL-NATURAL DOUGH CONDITIONER should be added to the dough side in a sponge and dough or liquid sponge process. |
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BAKER’S BEST ALL-NATURAL OXIDATION 5155Product |
AB Mauri Fleischmann’s | BAKER’S BEST ALL-NATURAL OXIDATION is an enzyme based oxidant system designed specifically for bread produced without azodicarbonamide or iodates. It is recommended for all yeast-raised bakery products. Suggested use level is between 0. 5% - 1.25% on cereal weight basis, depending on application and process. BAKER’S BEST ALL-NATURAL OXIDATION should be added to the dough side in a sponge and dough or liquid sponge process. |
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BAKER’S BEST ALL-NATURAL SOFTENER SYSTEM 5077Product |
AB Mauri Fleischmann’s | Baker’s Best All-Natural Softener System is an enzyme system designed specifically to meet the extended shelf life (ESL) requirements for bread, rolls, buns and all yeast raised goods. It is recommended for all yeast-raised bakery products. Suggested use level is between 0.75% - 2% on cereal weight basis, depending on application and softness requirements. Baker’s Best All-Natural Softener System should be added to the dough side in a sponge and dough or liquid sponge process. |
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WHITE DISTILLED VINEGAR - 200 US-GRAIN 3505Product |
AB Mauri Fleischmann’s | AB Mauri White Distilled Vinegar is produced by the natural fermentation of dilute ethyl alcohol and is a clear, transparent product, which has a characteristic acetic acid odor and flavor. It is recommended for use in any bakery application where a "label friendly" acidulent is needed. |
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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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APAProduct |
Andre Pectin | Our APA pectin range is extracted from specifically selected apple pomace from the group's apple juice companies. Apple pectin naturally contain some natural flavonoids, hemicelluloses, starch and xylan and are therefore of light brown colour. |
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APCProduct |
Andre Pectin | Basically, citrus pectin can be produced from lemon, lime, grapefruit or orange peel.Depending on the type of pectin to be produced and the intended application, we select the optimal raw material. The ester groups of these pectins are distributed rather blockwise and the molecular weight typically is around 60 000 to 90 000 g/mol. They produce gels of lighter colour which can be an advantage in some confectionery jellies. |
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HM PECTINProduct |
Andre Pectin | HM pectins are composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM pectins are standardised either to specific setting temperatures, viscosities, calcium reactivity, protein stabilising capacity or specific buffer capacity. More information about these pectin types can also be found in our detailed application brochures. |
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LM PECTINProduct |
Andre Pectin | LM pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM pectins with different calcium sensitivities. |
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LMA PECTINProduct |
Andre Pectin | Low methyl amidated pectins are less calcium sensitive and require generally less calcium for optimal gelling. Even the fruit containing calcium or water containing calcium can be sufficient for optimal gelling conditions |
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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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