| IBIS™ Blue | Lesaffre Yeast Corporation | IBIS™ Blue is a dough conditioner that is especially designed for frozen dough and pre-proofed laminated frozen dough. It contains enriched wheat flour, DATEM, ascorbic acid and enzymes. IBIS™ Blue strengthens the dough, Improves machinability, Improves g...view more IBIS™ Blue is a dough conditioner that is especially designed for frozen dough and pre-proofed laminated frozen dough. It contains enriched wheat flour, DATEM, ascorbic acid and enzymes. IBIS™ Blue strengthens the dough, Improves machinability, Improves gas retention within the dough and Improves volume and structure. IBIS™ Blue is recommended for all frozen dough and pre-proofed croissant and Danish. view less | |
| IBIS™ Red | Lesaffre Yeast Corporation | IBIS™ Red is a dough conditioner that is especially designed for bake n’ rise products or frozen dough ready-to-bake products. Goods that are going from the freezer to the oven with no, or very short thawing and resting time. IBIS™ Red is also recommended...view more IBIS™ Red is a dough conditioner that is especially designed for bake n’ rise products or frozen dough ready-to-bake products. Goods that are going from the freezer to the oven with no, or very short thawing and resting time. IBIS™ Red is also recommended for frozen dough ready-to-bake, partially or completely proofed before freezing. It strengthens the dough, improves hydration, improves volume and structure and extends the shelf life of the frozen product. view less | |
| INSTANT PURE-FLO™ E | Ingredion | INSTANT PURE-FLO™ E is a pregelatinized, chemically modified food starch refined from waxy maize. This fine white/creamy powder is ideal for use in the food and beverage industry. | |
| INSTANT PURE-FLO™ F | Ingredion | INSTANT PURE-FLO™ F is a finely ground pregelatinised modified food starch refined from waxy corn. It is a high viscosity, extremely smooth, bland tasting product which has excellent clarity and sheen. It is recommended in food applications where immediat...view more INSTANT PURE-FLO™ F is a finely ground pregelatinised modified food starch refined from waxy corn. It is a high viscosity, extremely smooth, bland tasting product which has excellent clarity and sheen. It is recommended in food applications where immediate viscosity, coupled with extreme smoothness, is desired. Examples are cream soups, Bavarian cream fillings, gravies, etc. The starch performs extremely well in instant puddings as well. view less | |
| JELUCEL® BF (150) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® BF (150) is powdered bamboo fiber made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 190 g/l. It is widely used in the food industry to enhance the dietary fiber...view more JELUCEL® BF (150) is powdered bamboo fiber made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 190 g/l. It is widely used in the food industry to enhance the dietary fiber content of various food products. Bamboo fiber has several technological advantages, including its texture enhancement and water binding capacity. view less | |
| JELUCEL® BF (200) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® BF (200) is powdered bamboo fibre made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 140 g/l. It is widely used in the food industry to enhance the dietary fibre...view more JELUCEL® BF (200) is powdered bamboo fibre made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 140 g/l. It is widely used in the food industry to enhance the dietary fibre content of various food products. Bamboo fibre has several technological advantages, including its texture enhancement and water binding capacity. view less | |
| JELUCEL® BF (30) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® BF (30) is powdered bamboo fibre made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 260 g/l. It is widely used in the food industry to enhance the dietary fibre ...view more JELUCEL® BF (30) is powdered bamboo fibre made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 260 g/l. It is widely used in the food industry to enhance the dietary fibre content of various food products. Bamboo fibre has several technological advantages, including its texture enhancement and water binding capacity. view less | |
| JELUCEL® BF (300) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® BF (300) is bamboo fibre made from natural raw materials and used as a food additive. It is a tasteless, white, coarse fibrous substance with a bulk density of approximately 110 g/l. It is widely used in the food industry to enhance the dietary f...view more JELUCEL® BF (300) is bamboo fibre made from natural raw materials and used as a food additive. It is a tasteless, white, coarse fibrous substance with a bulk density of approximately 110 g/l. It is widely used in the food industry to enhance the dietary fibre content of various food products. Bamboo fibre has several technological advantages, including its texture enhancement and water binding capacity. view less | |
| JELUCEL® BF (400 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® BF (400 X) is bamboo fiber made from natural raw materials and used as a food additive. It is a tasteless, white, coarse fibrous substance with a bulk density of approximately 55 g/l. It is widely used in the food industry to enhance the dietary ...view more JELUCEL® BF (400 X) is bamboo fiber made from natural raw materials and used as a food additive. It is a tasteless, white, coarse fibrous substance with a bulk density of approximately 55 g/l. It is widely used in the food industry to enhance the dietary fiber content of various food products. Bamboo fiber has several technological advantages, including its texture enhancement and water binding capacity. view less | |
| JELUCEL® BF (75) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® BF (75) is powdered bamboo fiber made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 230 g/l. It is widely used in the food industry to enhance the dietary fiber ...view more JELUCEL® BF (75) is powdered bamboo fiber made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 230 g/l. It is widely used in the food industry to enhance the dietary fiber content of various food products. Bamboo fiber has several technological advantages, including its texture enhancement and water binding capacity. view less | |
| JELUCEL® BF (90) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® BF (90) is powdered bamboo fibre made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 210 g/l. It is widely used in the food industry to enhance the dietary fibre ...view more JELUCEL® BF (90) is powdered bamboo fibre made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 210 g/l. It is widely used in the food industry to enhance the dietary fibre content of various food products. Bamboo fibre has several technological advantages, including its texture enhancement and water binding capacity. view less | |
| JELUCEL® OF (1000 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® OF (1000 X) is a dietary fiber concentrate obtained from oat spelt bran. It is a white, fibrous substance with a neutral taste and a bulk density of approximately 45 g/l. It is added to various food products for dietary fiber enrichment, caloric ...view more JELUCEL® OF (1000 X) is a dietary fiber concentrate obtained from oat spelt bran. It is a white, fibrous substance with a neutral taste and a bulk density of approximately 45 g/l. It is added to various food products for dietary fiber enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® OF (150) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® OF (150) is a dietary fibre concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 180 g/l. It is added to various food products for dietary fibre enrichment, caloric value re...view more JELUCEL® OF (150) is a dietary fibre concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 180 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® OF (200) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® OF (200) is a dietary fibre concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 138 g/l. It is added to various food products for dietary fibre enrichment, caloric value re...view more JELUCEL® OF (200) is a dietary fibre concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 138 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® OF (30) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® OF (30) is a dietary fibre concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 235 g/l. It is added to various food products for dietary fibre enrichment, caloric value red...view more JELUCEL® OF (30) is a dietary fibre concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 235 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® OF (300) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® OF (300) is a dietary fiber concentrate obtained from oat spelt bran. It is a white, fibrous substance with a neutral taste and a bulk density of approximately 108 g/l. It is added to various food products for dietary fiber enrichment, caloric va...view more JELUCEL® OF (300) is a dietary fiber concentrate obtained from oat spelt bran. It is a white, fibrous substance with a neutral taste and a bulk density of approximately 108 g/l. It is added to various food products for dietary fiber enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® OF (400 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® OF (400 X) is a dietary fibre concentrate obtained from oat spelt bran. It is a white, fibrous substance with a neutral taste and a bulk density of approximately 55 g/l. It is added to various food products for dietary fibre enrichment, caloric v...view more JELUCEL® OF (400 X) is a dietary fibre concentrate obtained from oat spelt bran. It is a white, fibrous substance with a neutral taste and a bulk density of approximately 55 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® OF (75) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® OF (75) is a dietary fiber concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 220 g/l. It is added to various food products for dietary fiber enrichment, caloric value red...view more JELUCEL® OF (75) is a dietary fiber concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 220 g/l. It is added to various food products for dietary fiber enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® OF (90) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® OF (90) is a dietary fibre concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 200 g/l. It is added to various food products for dietary fibre enrichment, caloric value red...view more JELUCEL® OF (90) is a dietary fibre concentrate obtained from oat spelt bran. It is a fine, white powder with a neutral taste and a bulk density of approximately 200 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® PF (1000 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (1000 X) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 45 g/l. It is used in food products to add dietary fiber and as a textu...view more JELUCEL® PF (1000 X) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 45 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (150) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (150) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 190 g/l. It is used in food products to add dietary fiber and as a texturiser...view more JELUCEL® PF (150) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 190 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (200) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (200) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 140 g/l. It is used in food products to add dietary fiber and as a texturiser...view more JELUCEL® PF (200) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 140 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (30) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (30) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 240 g/l. It is used in food products to add dietary fiber and as a texturiser,...view more JELUCEL® PF (30) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 240 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (300) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (300) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 110 g/l. It is used in food products to add dietary fiber and as a texturi...view more JELUCEL® PF (300) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 110 g/l. It is used in food products to add dietary fiber and as a texturizer, texture stabilizer, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (400 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (400 X) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 55 g/l. It is used in food products to add dietary fiber and as a textur...view more JELUCEL® PF (400 X) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 55 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (75) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (75) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 230 g/l. It is used in food products to add dietary fiber and as a texturiser,...view more JELUCEL® PF (75) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 230 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (90) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (90) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 205 g/l. It is used in food products to add dietary fiber and as a texturiser,...view more JELUCEL® PF (90) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 205 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® WF (1000 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® WF (1000 X) is a dietary fibre concentrate obtained from the wheat plant. It is a coarse, white, fibrous substance with a neutral taste and a bulk density of approximately 45 g/l. It is added to various food products for dietary fibre enrichment,...view more JELUCEL® WF (1000 X) is a dietary fibre concentrate obtained from the wheat plant. It is a coarse, white, fibrous substance with a neutral taste and a bulk density of approximately 45 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® WF (150) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® WF (150) is a dietary fibre concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 180 g/l. It is added to various food products for dietary fibre enrichment, caloric value r...view more JELUCEL® WF (150) is a dietary fibre concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 180 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® WF (200) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® WF (200) is a dietary fibre concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 140 g/l. It is added to various food products for dietary fibre enrichment, caloric value r...view more JELUCEL® WF (200) is a dietary fibre concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 140 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® WF (30) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® WF (30) is a dietary fibre concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 240 g/l. It is added to various food products for dietary fibre enrichment, caloric value re...view more JELUCEL® WF (30) is a dietary fibre concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 240 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® WF (300) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® WF (300) is a dietary fibre concentrate obtained from the wheat plant. It is a coarse, white, fibrous substance with a neutral taste and a bulk density of approximately 140 g/l. It is added to various food products for dietary fibre enrichment, c...view more JELUCEL® WF (300) is a dietary fibre concentrate obtained from the wheat plant. It is a coarse, white, fibrous substance with a neutral taste and a bulk density of approximately 140 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® WF (400 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® WF (400 X) is a dietary fibre concentrate obtained from the wheat plant. It is a coarse, white, fibrous substance with a neutral taste and a bulk density of approximately 55 g/l. It is added to various food products for dietary fibre enrichment, ...view more JELUCEL® WF (400 X) is a dietary fibre concentrate obtained from the wheat plant. It is a coarse, white, fibrous substance with a neutral taste and a bulk density of approximately 55 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® WF (75) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® WF (75) is a dietary fiber concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 225 g/l. It is added to various food products for dietary fiber enrichment, caloric value re...view more JELUCEL® WF (75) is a dietary fiber concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 225 g/l. It is added to various food products for dietary fiber enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| JELUCEL® WF (90) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® WF (90) is a dietary fibre concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 200 g/l. It is added to various food products for dietary fibre enrichment, caloric value re...view more JELUCEL® WF (90) is a dietary fibre concentrate obtained from the wheat plant. It is a fine, white powder with a neutral taste and a bulk density of approximately 200 g/l. It is added to various food products for dietary fibre enrichment, caloric value reduction, texture enhancement, and for its water binding capacity. view less | |
| Light Malt Extract | Muntons Malted Ingredients | Muntons™ Light Malt Extract is a yellow-brown syrup composed of malted barley extract. It has a pleasant, malty odour and a sweet, malty flavour. It has sugar content of 79.5 to 82%, a pH of 5 to 6, and an EBC number of ≤10. This product is certified Kosh...view more Muntons™ Light Malt Extract is a yellow-brown syrup composed of malted barley extract. It has a pleasant, malty odour and a sweet, malty flavour. It has sugar content of 79.5 to 82%, a pH of 5 to 6, and an EBC number of ≤10. This product is certified Kosher and Halal. It is also GMO free and suitable for vegans. view less | |
| ME Almond Substitute | Kondima Engelhardt GmbH & Co. KG | ME Almond Substitute are peanuts that are processed and cut into fine flakes. This product is made from mild, blanched peanuts. This product is used in various food applications, including in fillings, pastries, cakes, cookies, and bakery products. This p...view more ME Almond Substitute are peanuts that are processed and cut into fine flakes. This product is made from mild, blanched peanuts. This product is used in various food applications, including in fillings, pastries, cakes, cookies, and bakery products. This product is also used for decorating or sprinkling on top of dessert or confectionery products. view less | |
| Monocalcium Phosphate | Lianyungang Kede Chemical Industry Co., Ltd | Monocalcium Phosphate is a white crystalline powder or plate crystal. Monocalcium phosphate is the acid ingredient of baking powder and self-rising flour. It is used as a leaving agent in baking and is used in products such as pancakes, energy powder, coo...view more Monocalcium Phosphate is a white crystalline powder or plate crystal. Monocalcium phosphate is the acid ingredient of baking powder and self-rising flour. It is used as a leaving agent in baking and is used in products such as pancakes, energy powder, cookies, doughnuts, cakes, pastry mixes, cake mixes and other pastry products. It is also used in soft drinks, vitamins, yeast, humectants for meat, curing agent for pectin, and nutrition enhancer. Monocalcium phosphate helps protein to coagulate and thicken in instant puddings and no-bake cheesecakes and helps frozen vegetables and canned fruits and vegetables maintain firmness. view less | |
| Monocalcium Phosphate | WEGO Chemical & Mineral Corp. | Monocalcium Phosphate, also known as MCP, is a white, free flowing crystalline powder with a molecular formula of Ca(H2PO4)2 • H2O. It is certified FCC IV and Kosher. This product can be used as an acidulant in breads and drink mixes, as a leavening agent...view more Monocalcium Phosphate, also known as MCP, is a white, free flowing crystalline powder with a molecular formula of Ca(H2PO4)2 • H2O. It is certified FCC IV and Kosher. This product can be used as an acidulant in breads and drink mixes, as a leavening agent in dough conditioners and baking powders, and as a calcium supplement in fruit jellies, preserves, and cereals. view less | |
| N-LITE® LP | Ingredion | N-LITE® LP is an instant fat mimetic which produces a unique rheology when hydrated - this can be described as a very oily solution which contributes noticeable mouthfeel yet little viscosity to the final product. It is recommended in cold processed, high...view more N-LITE® LP is an instant fat mimetic which produces a unique rheology when hydrated - this can be described as a very oily solution which contributes noticeable mouthfeel yet little viscosity to the final product. It is recommended in cold processed, high aqueous systems where fat or oil have been reduced / removed or in products where it is desirable to enhance the lubricity and mouthcoating. view less | |
| Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 | Arthur Branwell & Co. Ltd. | Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 is a dairy free, crystallized spray composed of lecithin, and real chocolate crystals and powders. Classified as E322, the product is used as an emulsifier in frozen ambient and chilled baked go...view more Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 is a dairy free, crystallized spray composed of lecithin, and real chocolate crystals and powders. Classified as E322, the product is used as an emulsifier in frozen ambient and chilled baked goods, confectionery, batters and coatings, snack seasonings, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| NOVATION® 4600 | Ingredion | NOVATION® 4600 is a moderate process tolerant, instant clean label starch providing viscosity and glossy appearance. Suitable for use in mayonnaise, dressings, pizza toppings and fruit fillings. | |
| NOVATION® 5600 | Ingredion | NOVATION® 5600 is a cold water swelling (CWS) functional native waxy maize food starch that appears as an off-white to cream coloured free flowing coarse powder. This product readily disperses and yields a short texture, good sheen, clarity, and smoothnes...view more NOVATION® 5600 is a cold water swelling (CWS) functional native waxy maize food starch that appears as an off-white to cream coloured free flowing coarse powder. This product readily disperses and yields a short texture, good sheen, clarity, and smoothness when compared to traditional pregelatinised starch dispersions. It is often used in sauces, gravies and mixes. view less | |
| Nu-BAKE® | RIBUS, Inc. | Nu-BAKE® provides emulsification and dough conditioning in bakery products. Benefits include improved volume and yield, improved hydration and moisture in gluten-free products, and reduced breakage, water migration, and freezer burn. It also extends shel...view more Nu-BAKE® provides emulsification and dough conditioning in bakery products. Benefits include improved volume and yield, improved hydration and moisture in gluten-free products, and reduced breakage, water migration, and freezer burn. It also extends shelf life and reduces oil uptake in frying. This product is an alternative to soy lecithin, monoglycerides and diglycerides, SSL and DATEM. view less | |
| Nu-RICE® | RIBUS, Inc. | Nu-RICE® is an extrusion aid, hydration aid and binder of oil in water in food or supplement applications. Benefits include increased extrusion output, improved water distribution, uniformity, and texture, and uniform drying to reduce breakage. It breaks ...view more Nu-RICE® is an extrusion aid, hydration aid and binder of oil in water in food or supplement applications. Benefits include increased extrusion output, improved water distribution, uniformity, and texture, and uniform drying to reduce breakage. It breaks surface tension in water for fast hydration of powders, it reduces grittiness, reduces picking and sticking on tablet tooling, and improves weight control in capsule production. This product is an alternative to soy lecithin, monoglycerides, and diglycerides. view less | |
| Palmakrem Cream Margarine | Niche Trading | Palmakrem Cream Margarine is a vegetable margarine with a fat phase greater than 80%. This product appears yellow, with a smooth appearance and a characteristic flavour and aroma. It can be used in desserts, biscuits, fillings, batters, short doughs, ye...view more Palmakrem Cream Margarine is a vegetable margarine with a fat phase greater than 80%. This product appears yellow, with a smooth appearance and a characteristic flavour and aroma. It can be used in desserts, biscuits, fillings, batters, short doughs, yeast doughs, kitchen applications, and cakes. view less | |
| Panodan® 205 K | DuPont Danisco | Panodan® 205 K is a Kosher-certified diacetyl tartaric acid ester of mono-diglycerides (DATEM) made from soy, palm, and/or rapeseed oils. Calcium Silicate is added as an anti-caking agent. It optimizes efficiency and quality of baked goods. It also increa...view more Panodan® 205 K is a Kosher-certified diacetyl tartaric acid ester of mono-diglycerides (DATEM) made from soy, palm, and/or rapeseed oils. Calcium Silicate is added as an anti-caking agent. It optimizes efficiency and quality of baked goods. It also increases volume of baked bread, improves dough stability, and improves handling and production tolerance. This product is ideal for use in breads, biscuits, sweet dough, pastries, and doughnuts. view less | |
| Pâtisse Excellent Butter 36°C | Royal VIV Buisman | Pâtisse Excellent Butter 36°C is a butter with a very firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Excellent Butter 36°C is most commonly used in short bread, stiff ...view more Pâtisse Excellent Butter 36°C is a butter with a very firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Excellent Butter 36°C is most commonly used in short bread, stiff dough, Viennoiserie, and puff pastry applications. view less | |
| Pâtisse Permier Butter 33°C | Royal VIV Buisman | Pâtisse Permier Butter 33°C is a butter with a firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Permier Butter 33°C is most commonly used in cake, dough, short bread, an...view more Pâtisse Permier Butter 33°C is a butter with a firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Permier Butter 33°C is most commonly used in cake, dough, short bread, and Viennoiserie applications. view less | |
| Pregelatinized Corn Flour | Didion Milling | Pregelatinized Corn Flour is dry milled, preservative-free and made from 100% natural yellow corn containing no other ingredients or additives. This product is made from select mill streams and cooked at a high temperature to provide a consistent viscosit...view more Pregelatinized Corn Flour is dry milled, preservative-free and made from 100% natural yellow corn containing no other ingredients or additives. This product is made from select mill streams and cooked at a high temperature to provide a consistent viscosity. It hydrates readily in cold liquids to form a stable fluid paste. It is yellow in color and is produced under strict quality guidelines to assure superior performance in every bag. Pregelatinized Corn Flour is used as a binding agent in extruded products such as cereals, snack foods or pastas. It is also used in dough conditioners and as a thickening agent in gravies and sauces. view less | |
| Premier™ Potassium Chloride | Cargill Food Ingredients | Premier™ Potassium Chloride is a granular, food grade, odorless, white crystalline salt with tricalcium phosphate added as an anticaking agent. It was developed as a replacement for sodium chloride or potassium enrichment. This product is ideal for use in...view more Premier™ Potassium Chloride is a granular, food grade, odorless, white crystalline salt with tricalcium phosphate added as an anticaking agent. It was developed as a replacement for sodium chloride or potassium enrichment. This product is ideal for use in a wide range of applications, including cheese, ham and bacon curing, beverages, seasoning blends, bakery goods, margarine, and frozen dough. view less | |
| Proson Luxe Gourmand | Sonneveld | Proson Luxe Gourmand is a block improver for luxury soft rolls. Luxury soft rolls baked with this block improver have a full flavour, a cream-coloured crumb and excellent softness, plus a nice short bite. In addition, Proson Luxe Gourmand ensures a supple...view more Proson Luxe Gourmand is a block improver for luxury soft rolls. Luxury soft rolls baked with this block improver have a full flavour, a cream-coloured crumb and excellent softness, plus a nice short bite. In addition, Proson Luxe Gourmand ensures a supple and workable dough with high tolerance, even when used in deep freeze or frozen dough processes. The doughs are ideal for processing via automatic roll machines. view less | |
| PURITY GUM® 539E | Ingredion | PURITY GUM® 539E is a unique pregelatinised emulsion stabilising starch. It is also characterised by having very good dispersibility and high viscosity. This product is often used in a variety of emulsion based products such as liquid beverage, cloud, and...view more PURITY GUM® 539E is a unique pregelatinised emulsion stabilising starch. It is also characterised by having very good dispersibility and high viscosity. This product is often used in a variety of emulsion based products such as liquid beverage, cloud, and bakery emulsions; it is also used to help stabilise the oil used in pourable salad dressing. view less | |
| Quinoa Flour | Agroseller S.R.L. | Quinoa Flour is a food that is obtained by grinding pre-washed quinoa grain. It is a simple and easy food to prepare, very versatile, and can be substituted for other flours. It is gluten-free, high in calcium and fiber, and contains Omega-3 and -6, which...view more Quinoa Flour is a food that is obtained by grinding pre-washed quinoa grain. It is a simple and easy food to prepare, very versatile, and can be substituted for other flours. It is gluten-free, high in calcium and fiber, and contains Omega-3 and -6, which lower cholesterol levels in the body. This product can be used in soups, main dishes, desserts, beverages, breads, biscuits, and for infant/children nutrition. view less | |
| REVEL ™ | Loders Croklaan | REVEL™ is a range of high-temperature melting fats, available in powder and flake form. REVEL™ acts as a crystallization enhancer, stabilizer, free flowing fat, structuring agent, dough improver and is suitable for encapsulation applications. The applicat...view more REVEL™ is a range of high-temperature melting fats, available in powder and flake form. REVEL™ acts as a crystallization enhancer, stabilizer, free flowing fat, structuring agent, dough improver and is suitable for encapsulation applications. The application of REVEL™ flakes in pizza dough improves the dough, giving it a light structure. REVEL™ flakes are rather hard at dough-making temperature and will contribute to a layering effect during baking in puffed pastries. view less | |
| SAF Frozen Dough Yeast | Lesaffre Yeast Corporation | SAF Frozen Dough Yeast is a strain of bakers’ yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using SAF Frozen Dough Yeast ensures consistent gassing power throughout the life of your ...view more SAF Frozen Dough Yeast is a strain of bakers’ yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using SAF Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen product. SAF Frozen Dough Yeast is kept frozen in storage and is used in its frozen state. The unique manufacturing process increases the shelf life of the yeast itself, so the yeast can be successfully used up to 2 years after its manufacture. view less | |
| Saf® L.H.I.S. Frozen Dough Yeast | Lesaffre Yeast Corporation | Saf® L.H.I.S.Frozen Dough Yeast is a strain of bakers’ yeast specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using Saf L.H.I.S. Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen p...view more Saf® L.H.I.S.Frozen Dough Yeast is a strain of bakers’ yeast specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using Saf L.H.I.S. Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen product. Saf L.H.I.S. Frozen Dough Yeast is kept frozen in storage and is used in its frozen state. The unique manufacturing process increases the shelf life of the yeast itself, so the yeast can be successfully used up to 2 years after its manufacture. view less | |
| SAF Pro® Croustilis® | Lesaffre Yeast Corporation | SAF Pro® Croustilis® is a dough conditioner specifically prepared for retarded doughs. Whether fresh or frozen, retarded dough can form undesirable blisters on the surface, Croustilis® can prevent this from happening. It improves the shelf life of the dou...view more SAF Pro® Croustilis® is a dough conditioner specifically prepared for retarded doughs. Whether fresh or frozen, retarded dough can form undesirable blisters on the surface, Croustilis® can prevent this from happening. It improves the shelf life of the dough in retarder or freezer, optimizes the loaf volume and improves productivity. SAF Pro® Croustilis® is recommended for the following baked goods: baguettes, frozen doughs, bagels, par baked, pizza crust • retarded doughs, mixes and no-time doughs. view less | |
| Sesame Flour | Agroseller S.R.L. | Sesame Flour is rich in amino acids and contains 3 times more calcium than milk. It helps to reduce cholesterol levels and is beneficial in regulating bowel function. This product has several applications in the kitchen, its flavor makes it ideal to give ...view more Sesame Flour is rich in amino acids and contains 3 times more calcium than milk. It helps to reduce cholesterol levels and is beneficial in regulating bowel function. This product has several applications in the kitchen, its flavor makes it ideal to give a very unique touch to many dishes such as salad dressings or sauces for meats, dips, bread, muesli, soups, and more. view less | |
| Sodium Acid Pyrophosphate | Reephos Chemical Co., Ltd. | Sodium Acid Pyrophosphate is a white crystal or power, soluble in water. It acts as a buffer, leaven, modifier, emulsifier, nutrient and canning preservative in foods. Sodium acid pyrophosphate is used in cooking to shorten the fermentation time of cakes...view more Sodium Acid Pyrophosphate is a white crystal or power, soluble in water. It acts as a buffer, leaven, modifier, emulsifier, nutrient and canning preservative in foods. Sodium acid pyrophosphate is used in cooking to shorten the fermentation time of cakes, crackers and pies. However, it increases the fermentation speed in roasted food items, such as pizza breads. It is also used in noodles, potato products, syrups, canned and processed seafood. view less | |
| Sodium Free Wrise WE-50253 | The Wright Group | Sodium Free Wrise WE-50253 is an all-purpose baking powder with very low sodium content. It can be used in all chemically leavened bakery products. | |
| Sodium Hexametaphosphate | Reephos Chemical Co., Ltd. | Sodium Hexametaphosphate is a white powder that is water soluble. It is a food additive used as a curing agent, emulsifier and sequestrate. It is used in cheese, sour creams, yogurts, ice-creams, whipped topping, artificial maple syrup, packaged egg whit...view more Sodium Hexametaphosphate is a white powder that is water soluble. It is a food additive used as a curing agent, emulsifier and sequestrate. It is used in cheese, sour creams, yogurts, ice-creams, whipped topping, artificial maple syrup, packaged egg whites, frozen desserts, gelatin desserts, salad dressing, breakfast cereal, fruit jelly, packaged vegetables, cured meats, roast beef, seafood, fish fillets, herring, milk-based beverages, and in dough and flour mixes. view less | |
| Soft Red Winter Wheat | BooBoone Manufacturing & Trading | Soft red winter wheat is currently the most commonly grown class of wheat grown throughout the world. It is mostly cultivated at very high latitudes (France, Canada, Ukraine, east of the Mississippi River in the US ), it also is found in some developing c...view more Soft red winter wheat is currently the most commonly grown class of wheat grown throughout the world. It is mostly cultivated at very high latitudes (France, Canada, Ukraine, east of the Mississippi River in the US ), it also is found in some developing countries with more drought-tolerant varieties. Soft Red Winter Wheat is lower in protein but higher in in carbohydrates than hard red wheats. It is commonly used in flat breads, cakes, pastries, and crackers. Soft wheat is also used in the manufacture of white beers. view less | |
| Soft White Wheat | BooBoone Manufacturing & Trading | Soft white wheat is currently the most commonly grown class of wheat grown throughout the world. It is mostly cultivated at very high latitudes (France, Canada and Ukraine, east of the Mississippi River in the US), it also is found in some developing coun...view more Soft white wheat is currently the most commonly grown class of wheat grown throughout the world. It is mostly cultivated at very high latitudes (France, Canada and Ukraine, east of the Mississippi River in the US), it also is found in some developing countries with more drought-tolerant varieties. In addition to being used to produce bread flour for making bread, pastries and other foods, the starch of soft wheat is converted into glucose to be used as an additive in many food products. Soft white wheat is also used in the manufacture of white beers. It is commonly used to produce flour for baking cakes, crackers, cookies, pastries, quick breads, muffins, and snack foods. Be aware that it is lower in protein than hard white wheat. view less | |
| Sonplus Cru Et Précuit (Frozen/Pre-Baked) | Sonneveld | Sonplus Cru Et Précuit (Frozen/Pre-Baked) is a bread improver for the production of frozen raw doughs and pre-baked bread products for short-life consumption. While very closely related, the terms freezing and deep freezing do not have the same technical ...view more Sonplus Cru Et Précuit (Frozen/Pre-Baked) is a bread improver for the production of frozen raw doughs and pre-baked bread products for short-life consumption. While very closely related, the terms freezing and deep freezing do not have the same technical characteristics. Indeed, deep frozen production implies the use of a cold material which submits the dough to a violent treatment. For freezing, the thermal treatment is not as brutal or as rapid. view less | |
| Sonplus Cru Surgelé (Frozen Dough) | Sonneveld | Sonplus Cru Surgelé (Frozen Dough) is a bread improver for the deep freezing of raw doughs for short-term preservation. This improver plays a decisive role in allowing the yeast to withstand a thermal shock (-40°C). Sonplus Cru Surgelé acts at the moment ...view more Sonplus Cru Surgelé (Frozen Dough) is a bread improver for the deep freezing of raw doughs for short-term preservation. This improver plays a decisive role in allowing the yeast to withstand a thermal shock (-40°C). Sonplus Cru Surgelé acts at the moment of thawing and regulates the resumption of fermentation activity. It meets all of these technological requirements and provides the elements essential for the extreme tolerance of the dough. view less | |
| Sonplus Melk (Milk) | Sonneveld | Sonplus Melk (Milk) is a powder bread improver for milk bread. Sonplus Melk bread improver in powder form is suitable for all milky bread varieties. Sonplus Melk is suited to all preparation processes. it gives the end product an attractive crust colour a...view more Sonplus Melk (Milk) is a powder bread improver for milk bread. Sonplus Melk bread improver in powder form is suitable for all milky bread varieties. Sonplus Melk is suited to all preparation processes. it gives the end product an attractive crust colour and a full milk aroma. Sonplus bread improvers give your end products good baking ability, structure and softness. Bread improvers from the Sonplus range are suitable for all processes, including dough retarding or frozen dough processes. view less | |
| Sonplus Melk 's' (Milk) | Sonneveld | Sonplus Melk 's' (Milk) is a powder bread improver for milk bread with low oven spring. Sonplus Melk bread improver in powder form is suitable for all milky bread varieties and is suited to all preparation processes. It gives the end product an attractive...view more Sonplus Melk 's' (Milk) is a powder bread improver for milk bread with low oven spring. Sonplus Melk bread improver in powder form is suitable for all milky bread varieties and is suited to all preparation processes. It gives the end product an attractive crust colour, a full milk aroma, and a low oven spring. view less | |
| Sonplus Wit 's' (White) | Sonneveld | Sonplus Wit 's' (White) is a powder bread improver for white bread with low oven spring and soft crumb. Sonplus Wit 'S' bread improver in powder form is suitable for all types of white bread. Sonplus Wit 'S' gives the dough a high tolerance and the br...view more Sonplus Wit 's' (White) is a powder bread improver for white bread with low oven spring and soft crumb. Sonplus Wit 'S' bread improver in powder form is suitable for all types of white bread. Sonplus Wit 'S' gives the dough a high tolerance and the bread a good baking ability with low oven spring and a soft crumb. Sonplus bread improvers give your end products good baking ability, structure and softness. view less | |
| Sonplus Wit (White) | Sonneveld | Sonplus Wit (White) is a powder bread improver for white bread. Sonplus Wit bread improver in powder form is suitable for all types of white bread. Sonplus Wit gives the dough a high tolerance and the bread an good baking ability with a soft crumb. Sonplu...view more Sonplus Wit (White) is a powder bread improver for white bread. Sonplus Wit bread improver in powder form is suitable for all types of white bread. Sonplus Wit gives the dough a high tolerance and the bread an good baking ability with a soft crumb. Sonplus bread improvers give your end products good baking ability, structure and softness. Bread improvers from the Sonplus range are suitable for all processes, including dough retarding or frozen dough processes. view less | |
| SP Chocolate Syrup | Kondima Engelhardt GmbH & Co. KG | SP Chocolate Syrup is a dark brown colored syrup. This product contains a high amount of cocoa. This product also contains dextrose, fructose, and sucrose. SP Chocolate Syrup is used in various food and beverage applications, including in ice cream, cream...view more SP Chocolate Syrup is a dark brown colored syrup. This product contains a high amount of cocoa. This product also contains dextrose, fructose, and sucrose. SP Chocolate Syrup is used in various food and beverage applications, including in ice cream, cream fillings, desserts, milkshakes, confectionery, and bakery products. view less | |
| Spinach Powder | Foodchem International Corporation | Spinach Powder is a green powder that is derived from the leafy, green vegetable spinach. This product can add flavor and color to pasta, noodles and bread dough as well as in yeast breads, quick breads and muffins. | |
| SRF Fine Grated Plain Chocolate | Kondima Engelhardt GmbH & Co. KG | SRF Fine Grated Plain Chocolate are brown colored, small, finely grated pieces of chocolate. This product contains a minimum of 55% cocoa solids. SRF Fine Grated Plain Chocolate is used in various food applications, including in ice cream, pastries, cakes...view more SRF Fine Grated Plain Chocolate are brown colored, small, finely grated pieces of chocolate. This product contains a minimum of 55% cocoa solids. SRF Fine Grated Plain Chocolate is used in various food applications, including in ice cream, pastries, cakes, chocolates, desserts, confectionery, and bakery products. This product can be used as a decoration or flavoring as well. view less | |
| SRG Rough-Grated Plain Chocolate | Kondima Engelhardt GmbH & Co. KG | SRG Rough-Grated Plain Chocolate are brown colored, small, roughly grated pieces of chocolate. This product contains a minimum of 55% cocoa solids. SRG Rough-Grated Plain Chocolate is used in various food applications, including in ice cream, pastries, ca...view more SRG Rough-Grated Plain Chocolate are brown colored, small, roughly grated pieces of chocolate. This product contains a minimum of 55% cocoa solids. SRG Rough-Grated Plain Chocolate is used in various food applications, including in ice cream, pastries, cakes, chocolates, desserts, confectionery, and bakery products. This product can be used as a decoration or flavoring as well. view less | |
| Summer Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Summer Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose...view more Summer Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Summer Butter (Lactic, Salted, Without Color) | Royal VIV Buisman | Summer Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactos...view more Summer Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Summer Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Summer Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lac...view more Summer Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Summer Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Summer Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the la...view more Summer Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Summer Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting...view more Summer Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Summer Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resultin...view more Summer Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Summer Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resul...view more Summer Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Summer Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resu...view more Summer Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| SuperLux Natural Palm Fat Crystals - PSF 603-60 | Arthur Branwell & Co. Ltd. | SuperLux Natural Palm Fat Crystals - PSF 603-60 is a plastic shortening produced from palm stearin-based crystals. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, bisc...view more SuperLux Natural Palm Fat Crystals - PSF 603-60 is a plastic shortening produced from palm stearin-based crystals. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, morning goods, cookies, crackers, confectionery, margarine, spreads, beverages, and coatings for dried fruits. view less | |
| SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 | Arthur Branwell & Co. Ltd. | SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 is a plastic shortening produced from RSPO certified, segregated, sustainable palm fat. The product reduces trans-fatty acids in foods and can be used in a variety of applications, inc...view more SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 is a plastic shortening produced from RSPO certified, segregated, sustainable palm fat. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, morning goods, cookies, crackers, confectionery, margarine, spreads, beverages, and coatings for dried fruits. view less | |
| SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 | Arthur Branwell & Co. Ltd. | SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 is a vegetable based, free flowing, palm-free specialist bakery fat. It contains a trace amount of transfat and can be used in a variety of applications, including cakes, muffins, dough improvers,...view more SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 is a vegetable based, free flowing, palm-free specialist bakery fat. It contains a trace amount of transfat and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, and morning goods. view less | |
| SUSTAGRAIN® Flakes | Ingredion | SUSTAGRAIN® Wholegrain barley flakes with the highest levels of ß-glucan. It is ideal for boosting the wholegrain, fibre and ß-glucan content of baked goods, leveraging the positive connotation of barley and capitalising on newly approved health claims fo...view more SUSTAGRAIN® Wholegrain barley flakes with the highest levels of ß-glucan. It is ideal for boosting the wholegrain, fibre and ß-glucan content of baked goods, leveraging the positive connotation of barley and capitalising on newly approved health claims for ß-glucan and lowering cholesterol maintenance. view less | |
| SUSTAGRAIN® Flour | Ingredion | SUSTAGRAIN® Wholegrain barley flour with the highest levels of ß-glucan. It is ideal for boosting the wholegrain, fibre and ß-glucan content of baked goods, leveraging the positive connotation of barley and capitalising on newly approved health claims for...view more SUSTAGRAIN® Wholegrain barley flour with the highest levels of ß-glucan. It is ideal for boosting the wholegrain, fibre and ß-glucan content of baked goods, leveraging the positive connotation of barley and capitalising on newly approved health claims for ß-glucan and lowering cholesterol maintenance. view less | |
| TransAdvantage® P-100 NH Palm Shortening | Cargill Food Ingredients | TransAdvantage® P-100 NH Palm Shortening is a palm-based shortening with virtually no trans fat. It contains only palm oil and citric acid. It is naturally semi-solid over most traditional application temperature ranges, and therefore does not require par...view more TransAdvantage® P-100 NH Palm Shortening is a palm-based shortening with virtually no trans fat. It contains only palm oil and citric acid. It is naturally semi-solid over most traditional application temperature ranges, and therefore does not require partial hydrogenation. This product is ideal for applications such as baking, yeast-raised doughs, pie crusts, and frying. view less | |
| TransAdvantage® P-115 NH All Purpose Shortening | Cargill Food Ingredients | TransAdvantage® P-115 NH All Purpose Shortening is a palm-based shortening with virtually no trans fat. It contains only palm oil and citric acid. It is naturally semi-solid over most traditional application temperature ranges, and therefore does not requ...view more TransAdvantage® P-115 NH All Purpose Shortening is a palm-based shortening with virtually no trans fat. It contains only palm oil and citric acid. It is naturally semi-solid over most traditional application temperature ranges, and therefore does not require partial hydrogenation. This product is ideal for applications such as baking, yeast-raised doughs, pie crusts, and frying. view less | |
| TransAdvantage® P-118 NH Palm Shortening | Cargill Food Ingredients | TransAdvantage® P-118 NH Palm Shortening is a palm-based shortening with virtually no trans fat. It contains only palm oil and citric acid. It is naturally semi-solid over most traditional application temperature ranges, and therefore does not require par...view more TransAdvantage® P-118 NH Palm Shortening is a palm-based shortening with virtually no trans fat. It contains only palm oil and citric acid. It is naturally semi-solid over most traditional application temperature ranges, and therefore does not require partial hydrogenation. This product is ideal for applications such as baking, yeast-raised doughs, pie crusts, and frying. view less | |
| TransAdvantage® PS-102 NH Shortening | Cargill Food Ingredients | TransAdvantage® PS-102 NH Shortening is a palm-based shortening with virtually no trans fat. It contains palm oil, soybean oil, and citric acid. It is naturally semi-solid over most traditional application temperature ranges, and therefore does not requir...view more TransAdvantage® PS-102 NH Shortening is a palm-based shortening with virtually no trans fat. It contains palm oil, soybean oil, and citric acid. It is naturally semi-solid over most traditional application temperature ranges, and therefore does not require partial hydrogenation. This product is ideal for applications such as baking, yeast-raised doughs, pie crusts, and frying. view less | |
| Transglutaminase TG-F | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increas...view more Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increases stability of the shaped dough, and improve pore structure in the crust. This product is specifically designed for the flour industry. view less | |
| True Cinnamon | Mother Herbs (P) Ltd. | True Cinnamon (Cinnamomum zeylanicum) is the dried inner bark that is harvested during the rainy season, when the bark is most flexible and easiest to work with. It has a mild, yet exotic taste that can be used in a multitude of ways. It is most often use...view more True Cinnamon (Cinnamomum zeylanicum) is the dried inner bark that is harvested during the rainy season, when the bark is most flexible and easiest to work with. It has a mild, yet exotic taste that can be used in a multitude of ways. It is most often used for breads, in spice mixes, curry powder, teas and bagels. view less | |
| Ultra Fresh™ Classic | Corbion | Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across v...view more Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across various levels examined; customers perceived the breads with Ultra Fresh™ to provide superior taste, freshness, texture and overall liking. Applications may include, yeast raised breads, buns and rolls. view less | |
| Ultra Fresh® Classic 125 | Corbion | Ultra Fresh® Classic 125 is a balanced blend of food grade enzymes. It increase the shelf life of any baked product and reduces stale. It aids in producing excellent crumb softness without creating gumminess, along with increasing crumb whiteness using e...view more Ultra Fresh® Classic 125 is a balanced blend of food grade enzymes. It increase the shelf life of any baked product and reduces stale. It aids in producing excellent crumb softness without creating gumminess, along with increasing crumb whiteness using enzyme active soy flour. It is recommended at 0.25- 5% based on flour. view less | |
| Ultra Fresh™ Premium | Corbion | Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across v...view more Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across various levels examined; customers perceived the breads with Ultra Fresh™ to provide superior taste, freshness, texture and overall liking. Applications may include, yeast raised breads, buns and rolls. view less | |
| Ultra Fresh® Premium 209 | Corbion | Ultra Fresh® Premium 209 is a blend of enzymes in tablet form for use in yeast leavened products to increase crumb softness and extend shelf life without creating gumminess. 1-2 tablets/cwt flour (2-4 for sweet dough, 2-3 for honeybun & yeast raised donut...view more Ultra Fresh® Premium 209 is a blend of enzymes in tablet form for use in yeast leavened products to increase crumb softness and extend shelf life without creating gumminess. 1-2 tablets/cwt flour (2-4 for sweet dough, 2-3 for honeybun & yeast raised donuts) for up to 21 days shelf life. Convenient and easy to use, tablets dissolve in just a few minutes with a small amount of water. Produces a softer crumb in a variety of breads and buns. view less | |
| Ultra Fresh™ Supreme | Corbion | Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across v...view more Caravan Ingredients conducted proprietary focus groups and sensory tests, in order to better understand consumer acceptance of extended shelf-life ingredients. The studies showed that Ultra Fresh™ offers “longer lasting” fresh bread opportunities across various levels examined; customers perceived the breads with Ultra Fresh™ to provide superior taste, freshness, texture and overall liking. Commercial and in-store bread products include, breads, buns and rolls, especially those exposed to extreme staling conditions (e.g . refrigeration). view less | |
| Ultra Fresh® Supreme 400 I | Corbion | Ultra Fresh® Supreme 400 I is part of Caravan Ingredients line of extended shelf life products. It is designed for anti-staling applications in refrigerated, yeast leavened bakery products as well as other non-refrigerated bakery products requiring extrem...view more Ultra Fresh® Supreme 400 I is part of Caravan Ingredients line of extended shelf life products. It is designed for anti-staling applications in refrigerated, yeast leavened bakery products as well as other non-refrigerated bakery products requiring extreme resistance to staling. It reduces waste levels of prepared sandwiches kept in refrigerators and vending machines by keeping the bread as fresh as the filling. It is ideal for industrial bakeries looking to tap the market for individually wrapped sandwiches and breads as this product will keep them fresh for much longer. It can be used in non-refridgerated baked breads and rolls to extend crumb softness to a 'just baked' freshness level used at 0.5% to 2.0%, this powdered blend ensures soft, delicious bread, rolls and other refrigerated baked goods. view less | |
| ULTRA-CRISP™ CS | Ingredion | ULTRA-CRISP™ CS corn starch is cold-water-swelling and derived from waxy maize corn. It is suitable for use in baked cereals, baked crackers, and a variety of snack items where expansion and a range of crispy to crunchy textures are desired. |
