Confectionery & Bakery Ingredients Suppliers

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TOPCITHIN 100

TOPCITHIN 100 is a Liquid soya lecithin with a Brown liquid with a characteristic anaesthetic and taste. Lecithin provides the invisible finishing touch that is reflected in the quality and excellence of so many foods, including the smoothness of chocolate, the fine texture of bread and the spreading properties of margarine.

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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.

AXIMUL F233

Aximul F233 is a vegetable-derived grade glycerol monooleate; that acts as an emulsifier and anti-foaming agent. It is also Halal and Kosher certified. Aximul F233 offers the great benefits and features of no taste, free-flowing ivory beads, emulsion and can be used as an extrusion aid. Aximul F233 is highly capable of being used in the production of whipped toppings: Promotes protein desorption and fat crystal formation enabling whipped topping to aerate with a stabilised structure, sugar industry: Antifoam/defoaming, powdered milk: Antifoam/defoaming, cakes: Texture refinement.

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AXIMUL F236

Aximul F236 is a vegetable-based Sodium Oleyl Lactylate with an RSPO certified sustainable palm oil via a mass balance supply chain model. Aximul F236 is the ionic emulsifier, which offers the great benefits of Dough strengthening, Crumb softening and structure development, Anti-staling & Softener. Aximul F236 is highly capable of being used in the application of baked goods, yeast-raised doughs, icing, cream fillings and pudding production.

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GODREJ

DYNAVISC 289 PGPR

Dynavisc 289 is a Polyglycerol Polyricinoleate (PGPR). Dynavisc 289 is used in low-fat spreads and to produce mould release agents for the baking industry. It can also be used to reduce chocolate viscosity.

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