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Aximul F230 เป็นอิมัลซิไฟเออร์และสารป้องกันการเกาะติดที่พัฒนาโดยโรงงานผลิตของเราในออสเตรเลีย ซึ่งทําจากโมโนและไดกลีเซอไรด์เอสเทอร์จากผักที่เป็นอิมัลชันในตัวเองของกรดไขมันที่กินได้ Aximul F230 มีฟังก์ชันที่หลากหลายในการใช้งานด้านอาหารและเครื่องดื่ม เช่น ปรับปรุงความสม่ําเสมอลดการแยกตัวของน้ํามันสร้างเนื้อครีมลดความเหนียวส่งเสริมการกระจายไขมันอย่างสม่ําเสมอและลดการค้างและการแข็งตัวของผลิตภัณฑ์เบเกอรี่Show Less

AXIMUL F234 เป็นอิมัลซิไฟเออร์ที่มีความชอบน้ําที่ชอบน้ํามันในอิมัลชันน้ํา เป็นโซเดียมสเตียโรอิลแลคทิเลตจากผัก มันปรากฏเป็นลูกปัดสีขาวที่ไหลอย่างอิสระ ฟังก์ชั่นหลัก: การเสริมความแข็งแรงของแป้ง, การทําให้เศษขนมปังอ่อนตัวลงและการพัฒนาโครงสร้าง, Anti-staling และน้ํายาปรับผ้านุ่ม การใช้งานที่สําคัญ: ขนมอบ, แป้งยีสต์, ไอซิ่ง, ไส้ครีม และพุดดิ้งShow Less

ประเภท P(V)-MB เป็นโมโนกลีเซอไรด์กลั่นที่ทําจากน้ํามันปาล์มที่ยั่งยืนที่ผ่านการรับรองจาก RSPO มันทําหน้าที่เป็นหน้าที่ของอิมัลซิเฟอร์และปรากฏเป็นลูกปัดสีขาวงาช้างShow Less

EXCELAIS 304 เป็นสารประกอบโคลงที่ใช้งานได้ซึ่งมีข้อดีหลายประการในขนมเฟรเซนและไอศกรีม ช่วยให้ความรู้สึกในปากดีขึ้น (Creamier) ทนต่อแรงกระแทกจากความร้อนได้ดีขึ้น (Stablised temperture change) เพิ่มความทนทานต่อการหลอมเหลวเพิ่มความเสถียรในการโอเวอร์รันและป้องกันการแยกส่วนผสมในช่วงเวลาอายุShow Less

EXCELSPONGE-570-MB อิมัลซิไฟเออร์เติมอากาศสําหรับสปันจ์เค้ก สร้างสปันจ์เค้กที่เบา นุ่ม และอร่อยอย่างไม่อาจต้านทานได้อย่างง่ายดายโดยใช้ EXCELSPONGE-570-MB อิมัลซิไฟเออร์เติมอากาศที่ยอดเยี่ยมในรูปแบบการวางที่สะดวก พัฒนาโดย Riken Vitamin ซึ่งเป็นชื่อที่เชื่อถือได้ในอุตสาหกรรมผลิตภัณฑ์พิเศษนี้ได้รับการออกแบบมาเพื่อยกระดับการสร้างสรรค์เค้กฟองน้ําของคุณไปสู่อีกระดับ ฟีเจอร์หลัก: การเติมอากาศที่เหนือกว่า: EXCELSPONGE-570-MB ใช้ประโยชน์จากสูตรเฉพาะเพื่อมอบคุณสมบัติการเติมอากาศที่ยอดเยี่ยมส่งผลให้เค้กฟองน้ํามีเนื้อสัมผัสที่โปร่งสบายและละลายในปากของคุณ อิมัลชันที่เสถียร: บรรลุความสมดุลที่สมบูรณ์แบบของส่วนผสมและเพลิดเพลินกับอิมัลชันที่สม่ําเสมอตลอดกระบวนการอบของคุณ แบบฟอร์มการวางที่ใช้งานง่าย: รูปแบบการวางที่ใช้งานง่ายของ EXCELSPONGE-570-MB ช่วยให้สามารถรวมเข้ากับสูตรเค้กฟองน้ําของคุณได้อย่างง่ายดายประหยัดเวลาและความพยายามในครัว ทําไมต้องเลือก EXCELSPONGE-570-MB? คุณภาพที่สม่ําเสมอ: Riken Vitamin มีชื่อเสียงในด้านความมุ่งมั่นในคุณภาพที่เหนือกว่าและการทดสอบผลิตภัณฑ์ที่เข้มงวด เพื่อให้มั่นใจว่า EXCELSPONGE-570-MB แต่ละชุดเป็นไปตามมาตรฐานความเป็นเลิศสูงสุด ความเชี่ยวชาญที่เชื่อถือได้: ด้วยประสบการณ์และความเชี่ยวชาญในอุตสาหกรรมเบเกอรี่ Riken Vitamin เข้าใจความต้องการเฉพาะของเค้กฟองน้ําและได้คิดค้นสูตร EXCELSPONGE-570-MB เพื่อให้ได้ผลลัพธ์ที่โดดเด่น แอปพลิเคชั่นอเนกประสงค์: ไม่ว่าคุณจะเป็นคนทําขนมปังมืออาชีพหรือพ่อครัวประจําบ้านที่กระตือรือร้น EXCELSPONGE-570-MB เป็นตัวเลือกที่สมบูรณ์แบบสําหรับการสร้างเค้กฟองน้ําที่เบาและนุ่มซึ่งจะสร้างความประทับใจให้กับแม้แต่รสนิยมที่ฉลาดที่สุดShow Less

CEKOL 30000 product is a highly purified SodiumCarboxymethylcellulose(NaCMC),based on sustainablysourced cellulose. It appears as white- cream powder with odor free.Show Less

TREHA® trehalose là một disacarit đa chức năng với những lợi ích độc đáo cho sự tươi mát, kết cấu và hương vị / mùi thơm trong thực phẩm và đồ uống. Trehalose xuất hiện tự nhiên trong nhiều loại thực phẩm phổ biến, chẳng hạn như nấm, men làm bánh và mật ong. Là một thành phần, TREHA® có những lợi ích độc đáo trên một loạt các ứng dụng, bao gồm bánh, đồ ăn nhẹ, bánh kẹo, thịt và hải sản, chế biến trái cây và rau quả, và đồ uống.

 

Trong các ứng dụng thịt, TREHA® có thể được sử dụng để:

> Tăng khả năng giữ ẩm để cải thiện năng suất của thành phẩm

> Ngăn ngừa thiệt hại tinh thể băng trong chu kỳ đóng băng tan băng

> Giảm muối (tăng cường độ mặn)

> Tăng cường hương vị

 

Các ứng dụng làm bánh cũng có thể được hưởng lợi từ việc bổ sung TREHA:®

> Ức chế sự di chuyển độ ẩm trong bánh ngọt

> Giảm sự thoái hóa ngược của tinh bột (độ cứng)

> Ngăn ngừa thiệt hại tinh thể băng trong chu kỳ đóng băng-tan băng

> Giảm màu nâu trong bánh nướng

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EDIFETT SCP X100 là một chất sục khí ở dạng bột cho các ứng dụng khác nhau của sản xuất bánh. Nó đáp ứng các yêu cầu chung và cụ thể về độ tinh khiết của WHO/FAO – tiêu chuẩn và các chỉ thị của EEC. Nó có vẻ trắng kem.Show Less

EDIFETT N 77 P 50 L SG chứa các loại kem chức năng cao là một cơ sở tuyệt vời cho súp và nước sốt của bạn. Ngoài các đặc tính ổn định, dòng sản phẩm EDIFETT của chúng tôi còn cung cấp khả năng làm trắng. 1. đặc tính làm trắng tuyệt vời 2. Hàm lượng axit béo chuyển hóa thấp 3. Sản phẩm với nhiều loại chất béo và hệ thống vận chuyển có sẵn 4. Cải thiện kết cấu và do đó cảm giác miệng 5. Sản phẩm để khai báo nhãn sạch có sẵn 6. Sản phẩm ổn định axit có sẵn 7. Các loại sản phẩm có chất béo không hydro hóa 8. Sản phẩm cho các sản phẩm chay và thuần chay có sẵn 9. Lưu trữ ổn định 10. Dễ dàng xử lý 11. Khả năng phân tán tốt 12. Tối ưu hóa giá.Show Less

BELCOLADE CACAO-TRACE CARAMENISED WHITE AMBER DROPS là những miếng sô cô la trắng caramen tròn 28mm. Là một phần của chương trình Cacao-Trace, Cacao-Trace là một dấu hiệu chất lượng vì nó không chỉ bổ sung chất lượng ca cao vào công thức bền vững mà còn trả lại 'Tiền thưởng sô cô la' 10c EUR cho nông dân Cacao-Trace cho mỗi kg sô cô la bạn mua. Có sẵn trong túi 15kg.

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BELCOLADE SELECTION M. PLANT-BASED CACAO-TRACE 46% DROPS 4018400 is a real Belgian chocolate both dairy-free and nut-free. It offers an indulgent taste profile with the creaminess and mouthfeel similar to milk chocolate due to the use of real cocoa butter and cocoa mass. Available in Drop form in 15kg bags.Show Less

SHORTFAT 440 là một chất béo thực vật phân đoạn, không hydro hóa, tinh chế có nguồn gốc không lauric. Shortfat 440 là nguyên liệu không thể thiếu định hình hương vị, dinh dưỡng và trải nghiệm ẩm thực. Shortfat 440 là chất béo thực vật có nguồn gốc thực vật đáp ứng nhu cầu và xu hướng ăn kiêng đang phát triển, cung cấp chức năng mà ngành công nghiệp thực phẩm và dinh dưỡng yêu cầu, đồng thời đáp ứng thị hiếu đa dạng của người tiêu dùng ở mọi nơi trên thế giới.

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BungeMaxx 1200 là hỗn hợp phospholipid thu được từ đậu nành. Hương vị và mùi đặc trưng cho lecithin đậu nành. BungeMaxx 1200 có vẻ ngoài rõ ràng và trong suốt và có thể được sử dụng hoàn hảo trong các loại thực phẩm sáng màu như mayonnaise, kem, phết thực phẩm hoặc trám cho hàng bánh. Nó có nhiều chức năng khác nhau: nó giúp hình thành nhũ tương ổn định, thay đổi lưu biến của sản phẩm và ảnh hưởng đến sức căng bề mặt. Lecithin là một thành phần hoàn toàn tự nhiên đã được sử dụng trong thực phẩm trong hàng trăm năm.Show Less

CITRUS HM PECTIN SS 2.15256 là một loại pectin có este hóa cao, chậm được chiết xuất từ vỏ cam quýt và được tiêu chuẩn hóa bằng sucrose.Show Less

CITRUS FIBRE 60 MESH PWD 9.60243 là một thành phần đa chức năng, giúp cải thiện kết cấu và độ ổn định cùng một lúc. Khả năng liên kết nước vượt trội của sợi cam quýt giúp tốt nhất nên sử dụng các sản phẩm thay thế bánh, thịt và thịt. Chất xơ cam quýt cũng có thể được sử dụng để thay thế tinh bột, nướu và các chất nhũ hóa hóa học khác. Chất xơ cam quýt là một thành phần nhãn tự nhiên, sạch, do đó không có E-NUMBER.

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POLYGUM 14/1-125 - LBG (E410) là một loại kẹo cao su, bột màu trắng, có chức năng như một chất làm đặc, chất điều chỉnh độ nhớt.

 

POLYGUM 14 / 1-125 cung cấp chất lượng cao, hòa tan trong nước nóng, ổn định và đặc tính độ nhớt cao

 

POLYGUM 14 / 1-125 đang sử dụng cho kem, các sản phẩm thịt, súp, nước sốt, các sản phẩm bánh kẹo, nước sốt &; các sản phẩm đông lạnh.

 

POLYGUM 14/1-125 được chứng nhận cho kosher, halal, không gây dị ứng &; không biến đổi gen.

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NGỌC TRAI GALAXIUM EXCEL CLPRL5H là một muối canxi của L (+) tự nhiên, một axit lactic được sản xuất bởi quá trình lên men. GALAXIUM PEARLS EXCEL có độ tinh khiết rất cao giúp cải thiện độ hòa tan trong các ứng dụng thực phẩm khác nhau đồng thời giảm các tương tác như oxy hóa và tách.Show Less