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SINEOX™ BHAProduct |
AAFC Antioxidants Aromas and Fine Chemicals (Pty.) Ltd. | Sineox™ BHA is widely used as an antioxidant and stabilizer especially in baked products as it is stabile at high temperature and its antioxidant properties are sustained during cooking and baking. |
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SINEOX™ BHA (FOOD / FEED GRADE) FLAKESProduct |
AAFC Antioxidants Aromas and Fine Chemicals (Pty.) Ltd. | SINEOX™BHA is refined food and feed grade butylated hydroxyanisole which consists of a mixture of two isomeric compounds viz. 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. BHA is the recommended antioxidant for animal fats, although it is quite ineffective in vegetable oils. BHA is volatile and can migrate within a substrate and therefore recommended as an antioxidant in prepared or baked food products. |
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ADA TABLETS 3103Product |
AB Mauri Fleischmann’s | AB Mauri ADA are specially formulated dough improver tablets. It is recommended for use in yeast leavened bakery products where increased dough strength is needed. Each AB Mauri ADA tablet provides 20 ppm of azodicarbonamide (ADA) per 100-lbs. flour. In the U.S. and in Canada, the use of ADA is limited to 45 ppm based on flour. |
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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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CALCIUM PROPIONATE CRYSTAL 2560Product |
AB Mauri Fleischmann’s | AB Mauri Calcium Propionate is a calcium salt of propionic acid. It is recommended for use in yeast raised bakery products whose pH level is at 5.5 or lower such as breads, buns, sweet doughs, etc. |
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CALCIUM PROPIONATE POWDER 2559Product |
AB Mauri Fleischmann’s | AB Mauri Calcium Propionate is a calcium salt of propionic acid. It is recommended for use in yeast raised bakery products where the pH level is at 5.5 or lower such as breads, buns, sweet dough, etc. AB Mauri Calcium Propioinate is recommended to be used between 0.125% - 1.0%. |
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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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DOUBLE ACTING BAKING POWDER TYPE II 2400Product |
AB Mauri Fleischmann’s | AB Mauri Double Acting Baking Powder Type II is a specially formulated chemical leavener. It is recommended for use in Pizza, Tortilla, Pancake mixes and products where delayed gas release is desired. |
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DOUBLE ACTING BAKING POWDER TYPE II 3400Product |
AB Mauri Fleischmann’s | AB Mauri Double Acting Baking Powder Type II is a specially formulated chemical leavener. It is recommended for use in Pizza, Tortilla, Pancake mixes and products where delayed gas release is desired. |
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L-CYSTEINE 40 TABLETS 3129Product |
AB Mauri Fleischmann’s | AB Mauri L-Cysteine 40 are specially formulated dough improver tablets. It is recommended for use in bakery products where increased extensibility is needed. Tablets should be dissolved in water before addition to the dough. Typical applications call for 20 to 80ppm of L-Cysteine per 100-lbs. flour. |
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MONOCALCIUM PHOSPHATE 2308Product |
AB Mauri Fleischmann’s | AB Mauri Monocalcium Phosphate monobasic is a FCC grade acid salt, which is in the form of a white crystalline powder. It is recommended for use in bakeries, which experience alkaline and pH above 7 water conditions. Usage levels are dependent on the hardness of the water, bakery conditions, ingredients and the type of process. |
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NABITOR WS 2538Product |
AB Mauri Fleischmann’s | AB Mauri’s Nabitor WS is an all natural mold inhibition system. It is recommended for use in a variety of bakery products such as breads, buns, tortillas, sweet dough, etc. |
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PAR-C 120 TABLETS 3102Product |
AB Mauri Fleischmann’s | AB Mauri PAR-C-120 are specially formulated dough improver tablets. It is recommended for use in yeast leavened bakery products where increased dough strength is needed. Each AB Mauri PAR-C-120 tablet provides 120 ppm of ascorbic acid per 100-lbs. flour. In the U.S., ascorbic acid is Generally Recognized as Safe (GRAS). Its usage is not restricted. In Canada the use of ascorbic acid is limited to 200 ppm based on flour. |
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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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SINGLE ACTING OLD TIME BAKING POWDER 2405Product |
AB Mauri Fleischmann’s | AB Mauri Single Acting Old Time Baking Powder is a specially formulated chemical leavener. It is recommended for use in Pizza, Tortilla, Pancake mixes, frozen/refrigerated products and products where delayed gas release is desired. |
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SINGLE ACTING OLD TIME BAKING POWDER 3405Product |
AB Mauri Fleischmann’s | AB Mauri Single Acting Old Time Baking Powder is a specially formulated chemical leavener. It is recommended for use in Pizza, Tortilla, Pancake mixes, frozen/refrigerated products and products where delayed gas release is desired. |
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SODIUM ACID PYROPHOSPHATE 3539Product |
AB Mauri Fleischmann’s | AB Mauri Sodium Acid Pyrophosphate is a white, powdered, FCC grade product that is used in combination with sodium bicarbonate as an intermediate acting acid salt in chemically leavened products. It is recommended for use in chemically leavened bakery applications where bench tolerance and release of CO2 during the first stage of baking is required. |
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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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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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