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+62 21 2988 8557

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Direktorat Jenderal Perlindungan Konsumen dan Tertib Niaga Kementerian Perdagangan Republik Indonesia
0853 1111 1010

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Confectionery & Bakery

Confectionery & Bakery

Explore DKSH’s wide range of confectionery and bakery ingredients from trusted global brands. Find emulsifiers, sweeteners, and flavor enhancers that help create indulgent, stable, and innovative baked goods, chocolates, and confectionery products with perfect taste and texture.

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Confectionery & Bakery

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PASTA

La gamme de pâtes Maspex offre un haut niveau de personnalisation adapté aux besoins de votre application.

 

Variantes:

100% blé, grains entiers

 

Type de pâtes :

Farfalle, girandole, orecchiette, spaghettini, penne, vermicelles, macaronis, quadrettini, fussili, mafaldine, tagliatelles, spaghettini de blé entier, penne de blé entier.

 

Type d’emballage : sac de 1 à 2 kg

 

Faites-nous part de votre besoin et nous pouvons personnaliser la solution pour vous.

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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.
BELCOLADE MILK 28.5% O3X5R K10 4008229

BELCOLADE MILK K10 est un chocolat au lait à 28,5 % avec un équilibre parfait entre le goût sucré, lacté et cacaoté. Chaque pièce est ronde de 6 mm. L’inclusion de chocolat stable à la cuisson a une faible teneur en beurre de cacao pour s’assurer qu’il conserve sa forme pendant la cuisson. Disponible en sacs de 15 kg.
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BELCOLADE DARK CHOC STICK300 STICKS

BELCOLADE CHOCOLAT NOIR STICK300 STICKS est un chocolat noir qui se présente sous forme de bâton.
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LEMON FIZZ EFFECT CEREAL BALLS

LEMON FIZZ EFFECT CEREAL BALLS est une boulette de riz extrudée au goût de citron vert et à la couleur à partir de concentrés de fruits et de plantes. Ils peuvent être personnalisés pour différentes saveurs, couleurs, tailles et effets pétillants en fonction des exigences de l’application. La base de céréales et l’enrobage peuvent également être modifiés en conséquence.
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