Bakery

SHORTFAT 440 is a fractionated, non-hydrogenated, refined vegetable fat of non-lauric origin. Shortfat 440 is an indispensable ingredients that shape taste, nutrition and culinary experience. The Shortfat 440 is a plant-based vegetable fat that meet evolving dietary needs and trends, delivering the functionality the food and nutrition industry demands, and satisfying the diverse tastes of consumers in every part of the world.

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Fibersym® RW is a resistant wheat starch, that has a low water-holding capacity that allows for enhanced crispness and ease in formulating higher levels of inclusion to achieve labelling benefits. Provides a smooth texture, neutral flavour and white colour, to a nearly invisible source of fiber.

 

Fibersym® RW allows formulators to boost the fiber content and to lower calories of a diverse line of food products while delivering health benefits to consumers. It also can be produced as a gluten-free ingredient, providing additional flexibility in food product development.

 

Fibersym® RW can use in applications include:

- Bakery products

- Pasta

- Nutritional food products to boost fiber content

- Snack foods

- Batter products to enhance crispness

- Breakfast cereals to increase bowl life 

- Maintain crispness

- Nutritional products targeting controlled glucose release

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Arise® 8000 is a clean label wheat protein isolate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein fraction to retain the native viscoelastic properties:

Enhances dough strength, Enhances elasticity, Increases Volume.

 

Arise® 8000 is highly effective in applications where strength, elasticity, exceptional functionality and high protein content are required.

 

Arise® 8000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.

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RICOL RG 250 act as a stabilizer, emulsifier and thickener, serves as a fiber deflocculent and dry-strength additive. RICOL RG 250 is commonly used in baked goods, and pharamceutical applications. RICOL RG 250 could be beneficial for a few specific areas of health, including digestion, blood sugar and cholesterol levels, and weight maintenance.Show Less

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.Show Less

Aximul F230 is an emulsifier and anti-sticking agent developed by our in-house production plant in Australia, made from a self-emulsifying vegetable-based mono and diglyceride ester of edible fatty acids. Aximul F230 offers a range of functions in food and beverage applications, like; improving consistency, reducing the separation of oils, creating creamy texture, reducing stickiness, promoting even fat distribution & Reduce staling and hardening of bakery products.Show Less

Aximul F232 is a vegetable-based mono and diglyceride ester of edible fatty acids. This product supports the production of RSPO: Certified sustainable palm oil and is sourced via the Mass Balance supply chain model. Aximul F232 offers the great benefits and features of no taste, free-flowing ivory beads, emulsion and can be used as an extrusion aid. Aximul F232 can be used in the production of ice cream, margarine, antistaling in baked goods, aerations in cakes, crystal modification in peanut butter, lubricant- pasta, extrusion and coffee whiteners.Show Less

Biscuitine™ 620 is a fractionated, hydrogenated, refined vegetable fat of non lauric origin with the mass balance grade. Biscuitine™ 620 act as a filling fat for the application in chocolate and bakery products.Show Less

Type P(V)-MB is a distilled monoglycerides made from RSPO certified sustainable palm oil. It act as function of emulsifer and appear as Ivory white beads.Show Less

PEA PROTEIN is a clean and simple plant based protein, pea protein is widely used in food applications to increase protein content. Pea protein is a beneficial food source due to its low allergenicity, availability, and high nutritional value.Show Less

TREHA® trehalose is a multi-functional disaccharide with unique benefits for freshness, texture, and flavor/aroma in food and beverages. Trehalose is naturally occurring in many common foods, such as mushrooms, baker’s yeast and honey. As an ingredient, TREHA® has unique benefits across a wide range of applications, including bakery, snack, confection, meat and seafood, fruit and vegetable processing, and beverages.

 

In meat applications TREHA® can be used to:

> Increase moisture retention to deliver improved yield of finished product

> Prevents ice-crystal damage during freeze thaw cycles

> Salt reduction (enhances saltiness)

> Flavour enhancement

 

Baking applications can also benefit from the addition of TREHA®:

> Inhibits moisture migration in pastries

> Reduce starch retro-degradation (staleness)

> Prevents ice-crystal damage during freeze-thaw cycles

> Reduces browning in baked goods

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DEXTROSE MONOHYDRATE XDMH is mainly used for its energetic content and low sweetening properties – dextrose has a lower sweetening power than sucrose. Dextrose is for example often found in baking products and desserts. It is also used as a natural preservative to extend the shelf life of the product to which it is added, like in fruit jams. Comes as a crystalline powder, no visible impurities, no odor, sweet, mild, pure, no odor, white or colorless.

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Caramel e 150c CA-45,000C-WS is a dark brown viscous water soluble liquid. Produced by controlled heat treatment of extraction of food grade carbohydrates with acids or alkalis in the presence of ammonium compounds. The major coloring principles are melanoids.Show Less

EDIFETT HWP007 MB is suitable for a wide range of applications such as mousses, desserts, cake filling or decoration. Edifett HWP whipping agents are spray-dried emulsions, based on palm kernel oil or coconut fat, emulsifiers, milk ingredients and carbohydrates.

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COCOA POWDER NATURAL JB100-11 is a natural processed cocoa powder in light brown colour with a very pleansant cocoa flavour and some fruity note. The package is 25kg per bag.Show Less

BELCOLADE 26% MILK CHOCOLATE SHAVINGS packed in 3kg cartons are crafted from solid blocks of Finest Belgian milk chocolate into artisan, irregular pieces. It makes for ideal decorations in a variety of applications.

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FRUITMAX DATE WS 709100 is a caramel flavoring and pigment made from controlled heat treatment of sugar, glucose syrup and water. FRUITMAX DATE WS 709100 is naturally found and used in caramel food production.Show Less

AXIMUL F234 is an emulsifier that has the hydrophilic that favour oil in water emulsions. It is a vegetable based sodium stearoyl lactylate. It appears as a white coloured free flowing beads.

Key Functions: Dough Strengthening, Crumb softening and structure development, Anti-staling & softener.

Key application: Baked goods, Yeast raised doughs, Icing, Cream Fillings & pudding.

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EDIFETT SCP X100 is an aerating agent in powder form for various applications of the cake manufacture. It meets the general and specific requirements of purity of the WHO/FAO –standards and the directives of the EEC. It appears white-creamy.Show Less

EDIFETT SCP 011 is an emulsifiers for sponge cake and pound cake mixes. EDIFETT SCP 011 has the stable foam building, fine crumb texture, High overrun in sponge cake mixes, short whipping time, and high cake volume.Show Less