| 4X Dri-Do® | Corbion | 4X Dri-Do® is a dough conditioner for yeast-raised products that will reduce dough stickiness and increase total water absorption. It greatly improves machinability, increases absorption in all types of yeast leavened dough making it an ingredient that pa...view more 4X Dri-Do® is a dough conditioner for yeast-raised products that will reduce dough stickiness and increase total water absorption. It greatly improves machinability, increases absorption in all types of yeast leavened dough making it an ingredient that pays for itself. 4X Dri-Do® increases all over dough absorption and product yield and improves dough handling capabilities. view less | |
| AA -25 W | Corbion | AA -25 W is a 25% concentration of ascorbic acid in wheat starch. It can be used as a flour mill additive and as a dough conditioner in the bakery and dry-mix plant, in place of bromate. Typically, millers use diluted premixes of ascorbic acid such as Cor...view more AA -25 W is a 25% concentration of ascorbic acid in wheat starch. It can be used as a flour mill additive and as a dough conditioner in the bakery and dry-mix plant, in place of bromate. Typically, millers use diluted premixes of ascorbic acid such as Corbion Caravan’s AA -25 W to make addition more consistent. view less | |
| AA-10 | Corbion | AA-10 is a blend of ascorbic acid (10%) and wheat starch. This product can be used in mills, bakeries and mix plants as a source of oxidation, in place of potassium bromate. Ascorbic acid addition rates in flour typically range from 25 to 75 ppm. The maxi...view more AA-10 is a blend of ascorbic acid (10%) and wheat starch. This product can be used in mills, bakeries and mix plants as a source of oxidation, in place of potassium bromate. Ascorbic acid addition rates in flour typically range from 25 to 75 ppm. The maximum level is 200 ppm, but levels in excess of that provide no additional benefit. view less | |
| ADA Concentrate | Corbion | ADA Concentrate is a mixture of azodicarbonamide (ADA), wheat starch, and tricalcium phosphate. It is used as a flour improver at the bakery or mix plant, as an alternative to bromate. A typical mill addition rate of 4.5 PPM of azodicarbonamide will minim...view more ADA Concentrate is a mixture of azodicarbonamide (ADA), wheat starch, and tricalcium phosphate. It is used as a flour improver at the bakery or mix plant, as an alternative to bromate. A typical mill addition rate of 4.5 PPM of azodicarbonamide will minimize the variances. At this level it is considered a maturing agent. The result is similar to naturally aging the flour. view less | |
| Alpha Trim™-W | Nutricepts, Inc. | Alpha Trim™-W is a wheat based amylase inhibitor. It is a free flowing, light tan powder or granular that delays or prevents digestion of starches. The product is used for weight control products, breaking down starchy foods, such as breads, potatoes, ric...view more Alpha Trim™-W is a wheat based amylase inhibitor. It is a free flowing, light tan powder or granular that delays or prevents digestion of starches. The product is used for weight control products, breaking down starchy foods, such as breads, potatoes, rice, and pasta into sugars that can be absorbed through the intestinal wall. view less | |
| Ammonium Chloride FCC | Canton Chem, Inc. | Ammonium Chloride FCC appears as a colorless crystalline to white colored crystalline powder. This product has a molecular weight of 53.49, an assay of 99.0% minimum, and is denoted by the CAS number 12125-02-9. This product is soluble in water. Ammonium ...view more Ammonium Chloride FCC appears as a colorless crystalline to white colored crystalline powder. This product has a molecular weight of 53.49, an assay of 99.0% minimum, and is denoted by the CAS number 12125-02-9. This product is soluble in water. Ammonium Chloride FCC is used in food and beverage products as a mineral fortifier. view less | |
| Ammonium Phosphate Dibasic FCC | Canton Chem, Inc. | Ammonium Phosphate Dibasic FCC appears as white colored crystals, crystalline powder, or granules. This product has a molecular weight of 132.06, an assay of 96.0 - 102.0%, and is denoted by the CAS number 7783-28-0. This product is freely soluble in wate...view more Ammonium Phosphate Dibasic FCC appears as white colored crystals, crystalline powder, or granules. This product has a molecular weight of 132.06, an assay of 96.0 - 102.0%, and is denoted by the CAS number 7783-28-0. This product is freely soluble in water. Ammonium Phosphate Dibasic FCC is used in food and beverage products as a mineral fortifier. view less | |
| Ammonium Phosphate Monobasic FCC | Canton Chem, Inc. | Ammonium Phosphate Monobasic FCC appears as white colored crystals, crystalline powder, or granules. This product has a molecular weight of 115.03, an assay of 96.0 - 102.0%, and is denoted by the CAS number 7722-76-1. This product is soluble in water. Am...view more Ammonium Phosphate Monobasic FCC appears as white colored crystals, crystalline powder, or granules. This product has a molecular weight of 115.03, an assay of 96.0 - 102.0%, and is denoted by the CAS number 7722-76-1. This product is soluble in water. Ammonium Phosphate Monobasic FCC is used in food and beverage products as a mineral fortifier. view less | |
| Arco® ACA | Corbion | Arco® ACA is a concentrated, standardized blend of oxidants, dough dryer and enzymes. It is used as a bromate replacer in most all types of yeast leavened doughs and is particularly effective in bun production. It improves dough handling tolerances during...view more Arco® ACA is a concentrated, standardized blend of oxidants, dough dryer and enzymes. It is used as a bromate replacer in most all types of yeast leavened doughs and is particularly effective in bun production. It improves dough handling tolerances during processing, increases absorptions and/or promotes a drier feeling dough. view less | |
| Arkady® Dough Improver | Corbion | Arkady® Dough Improver is a mineral yeast food, dough improver and water conditioner. It provides nitrogen and mineral nutrition for the yeast, oxidizing salts for proper, rapid dough conditioning and calcium salts for water conditioning. Arkady® Dough Im...view more Arkady® Dough Improver is a mineral yeast food, dough improver and water conditioner. It provides nitrogen and mineral nutrition for the yeast, oxidizing salts for proper, rapid dough conditioning and calcium salts for water conditioning. Arkady® Dough Improver is generally used in acidic water. The resulting faster fermentation is beneficial in shops having large batch production, high speed equipment and tight production schedules. view less | |
| Bakels Relax | Bakels Worldwide | Bakels Relax, product code 255050, is a concentrated dough relaxer based on synthetic L-Cysteine to provide a solution where poor extensibility and shrinkage in dough production can be an issue. It is used in speciality breads such as baguettes, ciabatta,...view more Bakels Relax, product code 255050, is a concentrated dough relaxer based on synthetic L-Cysteine to provide a solution where poor extensibility and shrinkage in dough production can be an issue. It is used in speciality breads such as baguettes, ciabatta, and petit pains. Bakels Relax is also used in pressed and sheeted pizza bases where a consistent shape and open texture are critical parameters. In addition, it is ideal for finger rolls and burger buns where enhanced flow characteristics are important. view less | |
| Befresh™ MA | Handary | Befresh™ MA is the next generation of maltogenic amylase preparation, derived from Bacillus subtilis. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elastici...view more Befresh™ MA is the next generation of maltogenic amylase preparation, derived from Bacillus subtilis. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products in the market. This product provides key benefits including long-lasting crumb softness, freshness and tenderness, shelf life extension. It has no impact in flavor and taste and has a natural, clean label. view less | |
| Ciabatta Improver | Bakels Worldwide | Ciabatta Improver, product code 191191, is a powdered improver for the production of this classic Italian bread, with its unique open, uneven texture and delicious flavor. Ciabatta Improver enables the baker to deliver all the taste and appearance of this...view more Ciabatta Improver, product code 191191, is a powdered improver for the production of this classic Italian bread, with its unique open, uneven texture and delicious flavor. Ciabatta Improver enables the baker to deliver all the taste and appearance of this delicious eating and versatile bread without the need for speciality ingredients. view less | |
| Clean Label Bread Improver Super (0.5-1%) | Bakels Worldwide | Clean Label Bread Improver Super (0.5-1%), product code 194244, is a concentrated general purpose powdered bread improver designed to meet the demand for premium clean label products which are free of hydrogenated fats, trans fats, and emulsifiers. | |
| Clean Label Bun & Roll Improver (1%) | Bakels Worldwide | Clean Label Bun & Roll Improver (1%), product code 194220, is a general purpose powdered bun & roll improver to meet the demand for premium clean label products which are free of hydrogenated fats, trans fats, and emulsifiers. | |
| Dependox® AXC | Corbion | Dependox® AXC is a blend of ascorbic acid, ADA, fungal enzymes and wheat starch. It is used as an alternative to bromate in most types of baking methods. Dependox® AXC aids in gas retention resulting in greater product volume and tighter crumb, increases ...view more Dependox® AXC is a blend of ascorbic acid, ADA, fungal enzymes and wheat starch. It is used as an alternative to bromate in most types of baking methods. Dependox® AXC aids in gas retention resulting in greater product volume and tighter crumb, increases protein strength and improves dough handling capabilities. Typical use levels in bread, buns, rolls, sweet dough and Danish is 0.25-1.13 oz*/cwt flour. view less | |
| French Improver (0.25%) | Bakels Worldwide | French Improver (0.25%), product code 195750, is a soya free general purpose improver in powdered form that enhances volume, crumb strength, and crust retention. This product has been formulated for the production of high quality crusty rolls, Vienna type...view more French Improver (0.25%), product code 195750, is a soya free general purpose improver in powdered form that enhances volume, crumb strength, and crust retention. This product has been formulated for the production of high quality crusty rolls, Vienna type breads, baguettes, and petit pains. view less | |
| Fungal α-Amylase | Winovazyme Biological Science & Technology Co., Ltd. | Fungal α-Amylase is made from Aspergillus oryzae by liquid deep fermentation and extraction. This product is a buff powder or snuff colored liquid that is used in baking products to improve the structure and volume of bread. It can also be used in beer pr...view more Fungal α-Amylase is made from Aspergillus oryzae by liquid deep fermentation and extraction. This product is a buff powder or snuff colored liquid that is used in baking products to improve the structure and volume of bread. It can also be used in beer production. view less | |
| L-Cysteine Hcl Mono | Shine Star (Hubei) Biological Engineering Co., Ltd. | L-Cysteine Hcl Mono is a white crystal or crystalline powder with a strong acid taste. It is used as a potent antioxidant. L-Cysteine Hcl Mono is widely used in food processing, medical field, and chemistry industries. It is especially important in bread ...view more L-Cysteine Hcl Mono is a white crystal or crystalline powder with a strong acid taste. It is used as a potent antioxidant. L-Cysteine Hcl Mono is widely used in food processing, medical field, and chemistry industries. It is especially important in bread fermentation processes. view less | |
| L-Cysteine Hydrochloride Anhydrous | QHNUTRACEUTICALS CO., LTD. | L-Cysteine Hydrochloride Anhydrous is an odorless, white crystalline powder with a strong acidic taste. It is used as a dough strengthener in yeast-leavened baked goods and baking mixes. | |
| L-Cysteine Hydrochloride Monohydrate | Foodchem International Corporation | L-Cysteine Hydrochloride Monohydrate is a white crystalline powder with a strong acidic taste. This product is often used in bread fermentation and food processing. | |
| L-Cysteine Hydrochloride Monohydrate | QHNUTRACEUTICALS CO., LTD. | L-Cysteine Hydrochloride Monohydrate is an odorless, white crystalline powder with a strong acidic taste. It is used as a dough strengthener in yeast-leavened baked goods and baking mixes. | |
| LA Zerolux® | Corbion | LA Zerolux® is a 32% concentration of benzoyl peroxide for bleaching flour and whey. Benzoyl peroxide oxidizes colored pigments, making flour whiter. The oxidation occurs in the dry state. LA Zerolux® is also used in whey bleaching. Benzoyl peroxide oxidi...view more LA Zerolux® is a 32% concentration of benzoyl peroxide for bleaching flour and whey. Benzoyl peroxide oxidizes colored pigments, making flour whiter. The oxidation occurs in the dry state. LA Zerolux® is also used in whey bleaching. Benzoyl peroxide oxidizes the annatto color, which is normally added during the cheese making operation. view less | |
| LC-5 Assist® | Corbion | LC-5 Assist® is a blend of L-Cysteine and special excipients. The product is used to reduce dough mixing time and to produce softer, more extensible dough. The calcium carbonate improves the product stability and makes Cysteine less corrosive when in cont...view more LC-5 Assist® is a blend of L-Cysteine and special excipients. The product is used to reduce dough mixing time and to produce softer, more extensible dough. The calcium carbonate improves the product stability and makes Cysteine less corrosive when in contact with metal. view less | |
| Lecitem 1000 (1-2%) | Bakels Worldwide | Lecitem 1000 (1-2%), product code 197350, is a general purpose powdered bread improver containing soya. This product is ideal for applications such as breads, rolls, and morning goods, including wholemeal varieties. | |
| Lecitem 2000 (1-2%) | Bakels Worldwide | Lecitem 2000 (1-2%), product code 197460, is a premium quality all purpose powdered bread improver containing soya flour. This product is ideal for use in top quality breads, rolls, and morning goods, including wholemeal varieties. | |
| Lecitem Pumpable | Bakels Worldwide | Lecitem Pumpable, product code 197500, is a soya free liquid bread improver in an easy to use pumpable form. Consisting of a blend of emulsifiers, enzymes, and vegetable oils, it delivers enhanced crumb softness and texture in regular and whole meal varie...view more Lecitem Pumpable, product code 197500, is a soya free liquid bread improver in an easy to use pumpable form. Consisting of a blend of emulsifiers, enzymes, and vegetable oils, it delivers enhanced crumb softness and texture in regular and whole meal variety breads and rolls. view less | |
| Maturox® | Corbion | Maturox® is used as a maturing agent and flour improver at the mill, bakery or mix plant. It helps reduce variability with flour performance during mixing of yeast leavened bakery products. Maturox® provides improved dough handling tolerances during proce...view more Maturox® is used as a maturing agent and flour improver at the mill, bakery or mix plant. It helps reduce variability with flour performance during mixing of yeast leavened bakery products. Maturox® provides improved dough handling tolerances during processing and increases gluten strength providing greater finished product volume (increased gas retention). view less | |
| Monofresh Super - 218650 | Bakels Worldwide | Monofresh Super - 218650 is a powdered crumb softener for bread, rolls, and all fermented goods. Based on proprietary enzyme technology, this product is free flowing and assists crumb whitening and softness by allowing for increased water absorption. | |
| N-Acetyl-L-Cysteine | QHNUTRACEUTICALS CO., LTD. | N-Acetyl-L-Cysteine is made up of white crystals or is a white crystalline powder and has a strong garlic-like smell and acidic taste. It comes from the amino acid L-Cysteine and acts as a powerful antioxidant. This product is used as an additive in foods...view more N-Acetyl-L-Cysteine is made up of white crystals or is a white crystalline powder and has a strong garlic-like smell and acidic taste. It comes from the amino acid L-Cysteine and acts as a powerful antioxidant. This product is used as an additive in foods and drinks. Specifically, it is used as a bread fermentation promoter, oxidization preventer, and as a detoxifier. view less | |
| Organic Crumb Softener | Bakels Worldwide | Organic Crumb Softener, product code 218750, is an organic powdered crumb softener that helps with crumb softness and extended fresh keeping in high quality organic bread. This product is ideal for use in applications such as organic breads, rolls, and fe...view more Organic Crumb Softener, product code 218750, is an organic powdered crumb softener that helps with crumb softness and extended fresh keeping in high quality organic bread. This product is ideal for use in applications such as organic breads, rolls, and fermented goods. view less | |
| Pan Flow | Bakels Worldwide | Pan Flow, product code 255520, is a concentrated dough relaxer consisting of deactivated yeast. It provides a clean label solution for applications where poor extensibility and shrinkage in dough production can be an issue. This product has been develope...view more Pan Flow, product code 255520, is a concentrated dough relaxer consisting of deactivated yeast. It provides a clean label solution for applications where poor extensibility and shrinkage in dough production can be an issue. This product has been developed for the production of specialty breads such as baguettes, ciabatta, petit pains, pressed, and sheeted pizza bases, where a consistent shape and open texture are critical parameters. view less | |
| Quantum Clean Label Improver (0.5-1%) | Bakels Worldwide | Quantum Clean Label Improver (0.5-1%), product code 194230, is a premium quality improver containing soya. It provides increased process stability, bread/crumb softness, and freeze/thaw stability, while maintaining colour and crumb structure qualities. Th...view more Quantum Clean Label Improver (0.5-1%), product code 194230, is a premium quality improver containing soya. It provides increased process stability, bread/crumb softness, and freeze/thaw stability, while maintaining colour and crumb structure qualities. This product is ideal for use in the manufacture of top quality breads, rolls, and morning goods, including wholemeal varieties. view less | |
| Quantum Premium Bread Improver | Bakels Worldwide | Quantum Premium Bread Improver, product code 194300, is a new generation powdered bread improver designed to improve bread quality, especially softness and shelf life, while improving process tolerance, particularly in brown and wholemeal rolls. | |
| Quantum Rustique Clean Label Improver (2-4%) | Bakels Worldwide | Quantum Rustique Clean Label Improver (2-4%), product code 194450, is a clean label powdered bread improver with added dried wheatgerm flour and corn flour sour dough powder. This product delivers greater water absorption in doughs with minimum additives,...view more Quantum Rustique Clean Label Improver (2-4%), product code 194450, is a clean label powdered bread improver with added dried wheatgerm flour and corn flour sour dough powder. This product delivers greater water absorption in doughs with minimum additives, resulting in softer doughs that are easy to handle and process, and finished breads with a far softer crumb and improved yield. view less | |
| Reduce-150® | Corbion | Reduce-150® is a dough relaxer used in the production of tortilla, pizza and pie crust. It provides reduce shortening levels, better lift and texture, increased extensibility during make-up, improved freeze/thaw characteristics in tortillas. In pie crusts...view more Reduce-150® is a dough relaxer used in the production of tortilla, pizza and pie crust. It provides reduce shortening levels, better lift and texture, increased extensibility during make-up, improved freeze/thaw characteristics in tortillas. In pie crusts it allows reduced shortening levels, improved flakiness, reduced elasticity/improved forming, reduced shrinkage and improved tolerance to scrap rework. In pizza shells Reduce-150® provides shorter mix time, reduced shortening level, less shrinkage and better scrap rework. view less | |
| Sunson® PRA100 | Sunson Industry Group Co., Ltd. | Sunson® PRA100 is an acid protease made from Aspergillus niger through a cultivation and extraction technique. This product can catalyze the hydrolysis of protein under acid conditions (pH 2.5-4.0). It is used as a starch modifier in the production of bre...view more Sunson® PRA100 is an acid protease made from Aspergillus niger through a cultivation and extraction technique. This product can catalyze the hydrolysis of protein under acid conditions (pH 2.5-4.0). It is used as a starch modifier in the production of bread, cake and sausage to improve flavor and quality, in soy sauce production to increase amino acid content, and in beer production to replace papain and bromelain. view less | |
| Super Lecitem 3000 (0.5-1%) | Bakels Worldwide | Super Lecitem 3000 (0.5-1%), product code 198850, is a concentrated, premium quality, soya free, all purpose bread improver in powdered form. This product has been formulated for the production of bread, rolls, and morning goods, including wholemeal varie...view more Super Lecitem 3000 (0.5-1%), product code 198850, is a concentrated, premium quality, soya free, all purpose bread improver in powdered form. This product has been formulated for the production of bread, rolls, and morning goods, including wholemeal varieties. view less | |
| Super Monobac | Bakels Worldwide | Super Monobac, product code 218505, is a liquid blend of vegetable oil, distilled monoglyceride and enzymes that serves as a combined crumb softener and shelf life extender. This product is ideal for use in manufacturing bread, rolls, and fermented goods ...view more Super Monobac, product code 218505, is a liquid blend of vegetable oil, distilled monoglyceride and enzymes that serves as a combined crumb softener and shelf life extender. This product is ideal for use in manufacturing bread, rolls, and fermented goods with increased softness from day one and improved keeping qualities during subsequent days of storage. view less | |
| Supersoft B | Bakels Worldwide | Supersoft B, product code 218050, is a clean label powdered crumb softener that extends the shelf life and softness. This product is suitable for use in the manufacture of fruited and flat breads, sweet doughs, danish pastries, and scones. | |
| Urea | Jiangsu Kolod Food Ingredients Plant | Urea is a colorless or white flaky or crystalline powder, with no odor and has hygroscopicity. It is used as yeast food and gum confection enhancer. Soluble in water, ethanol and benzene and almost insoluble in aether and chloroform. It can also be used i...view more Urea is a colorless or white flaky or crystalline powder, with no odor and has hygroscopicity. It is used as yeast food and gum confection enhancer. Soluble in water, ethanol and benzene and almost insoluble in aether and chloroform. It can also be used in ethanol drinks, gluten products, wines and yeast fermented baking products. It is packed with polythene bag as the inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. view less |
