GlumoD F is an inactive dry yeast (Saccharomyces cerevisiae) produced by baking yeast strains which are inactivated by pasteurisation, spray dried and standardized with wheat flour. GlumoD F improves dough extensibility as well as dough handling and machineability. GlumoD F will improve dough development resulting in reduced shrinkage of dough pieces (e.g. French baguettes, pizza, etc.), or laminated dough (e.g. puff pastry, croissants), and after baking results in regularly shaped products showing a fine texture. GlumoD F will also give improved taste and flavour. GlumoD F is able to replace L-cysteine in certain recipes resulting in additive-free concepts.

White powder is typically used as a leavening agent in baking products. It is a key component in baking powder where it reacts with baking soda to make bakery items rise. Beyond baking, monocalcium phosphate functions as a firming agent in some processed foods. It can contribute to a desired gel consistency in jams and jellies and aid in texturization and emulsification within cheese products. Also suitable for fortification in nutraceuticals, nutritional powders and anywhere fortification is required.

Arise® 8100 is a highly functional specialty wheat protein produced by a unique manufacturing process (patent pending). It affects the rheology or machinability of doughs and exhibits enhanced extensibility properties that decreases mixing time and improves loaf volume of bread and other yeast-leavened products. Arise® 8100 matches the loaf volume potential of SSL or DATEM when added as a protein-based emulsifier in bread systems. It can partially or totally replace dried egg whites in pancakes or in predust formulas for deep-fried foods. Arise® 8100 has improved emulsification and foaming properties that are important in many bakery products and processed foods.