| 100% Palm Fat Crystals SuperLux PS 603-54 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PS 603-54 is composed of palm stearin-based, free flowing vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids. It is used in meat products, baked goo...view more 100% Palm Fat Crystals SuperLux PS 603-54 is composed of palm stearin-based, free flowing vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) is composed of palm-stearin based, free floating, vegetable and dairy fat powders. The product reduces trans-fatty acids in foods. It is used in meat products, baked goods,confectionery, batters and coatin...view more 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) is composed of palm-stearin based, free floating, vegetable and dairy fat powders. The product reduces trans-fatty acids in foods. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, cereals, dried fruits, vegetarian foods, and dairy products. view less | |
| 100% Palm Fat Crystals SuperLux PSF 603-53 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat product...view more 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| ActiStar® Resistant Starch | Cargill Food Ingredients | ActiStar® resistant starch contribute significantly to increasing the fiber content of food products without impacting flavor, texture or processing parameters. With the addition of resistant starch, food processors can offer consumers foods that taste as...view more ActiStar® resistant starch contribute significantly to increasing the fiber content of food products without impacting flavor, texture or processing parameters. With the addition of resistant starch, food processors can offer consumers foods that taste as good as ever but also have an improved nutritional profile. view less | |
| Aezfat Q | Soon Soon Oilmills SDN BHD | Aezfat Q is a fat derived from partially hydrogenated vegetable oil. It has diverse applications ranging from filling fats to baked products. It can be used in frying oil, bread, biscuits, yeast leavened-dough, cream, and fillings. | |
| Alxfat R | Soon Soon Oilmills SDN BHD | Alxfat R is a fat derived from partially hydrogenated vegetable oil. It has diverse applications ranging from filling fats to baked products. It can be used in heavy duty frying oil, bread, biscuits, yeast leavened-dough, cream, and fillings. | |
| Aquasorb™ A-500 | Ashland | Aquasorb™ A-500 CMC is superabsorbent, with a primary advantage of water absorption and inhibiting water migration. It is used for is superabsorbent properties, and is recommended for applications such as bake stable fillings, doughs, sauces and dressings...view more Aquasorb™ A-500 CMC is superabsorbent, with a primary advantage of water absorption and inhibiting water migration. It is used for is superabsorbent properties, and is recommended for applications such as bake stable fillings, doughs, sauces and dressings. This product has an absorbency (NaCI 1%) of 30 min g/g, a moisture content of 6.0% max., and a tapped density of 0.55-1.00 g/ml. view less | |
| Aysfat P | Soon Soon Oilmills SDN BHD | Aysfat P is a cream to white colored, solid fat block that is free from off-odors and off-flavors. It is used in non-dairy creamer, dry soup mixes, toffee, heavy duty frying oil, bread, biscuits, yeast leavened dough, and cream filling. | |
| Baker's Yeast (2116) | AB Mauri North America | Baker's Yeast (2116) is a special strain of Saccharomyces cerevisiae chosen and cultivated for free flowing form, uniformity and strength. Baker's Yeast (2116) is recommended for use in all yeast raised, baked and frozen products such as bread, rolls, bun...view more Baker's Yeast (2116) is a special strain of Saccharomyces cerevisiae chosen and cultivated for free flowing form, uniformity and strength. Baker's Yeast (2116) is recommended for use in all yeast raised, baked and frozen products such as bread, rolls, buns, Danish, doughnuts, sweet rolls, bread sticks, pretzels, pizza, etc. Yeast can be added directly to mixer with other ingredients without pre-dissolving. view less | |
| Basic Sta-Freeze | Corbion | Basic Sta-Freeze is a boil-up type stabilizer system for flat icing and glazes. It is has plastic shortening like consistency that is designed to produce a semi-transparent Danish and sweet roll icings with excellent freeze thaw stability. Basic Sta-Free...view more Basic Sta-Freeze is a boil-up type stabilizer system for flat icing and glazes. It is has plastic shortening like consistency that is designed to produce a semi-transparent Danish and sweet roll icings with excellent freeze thaw stability. Basic Sta-Freeze helps eliminate chipping and melt-off, along with maintaining shine and reduces scaling errors, scaling time and ingredient inventory. This product requires that the stabilizer and water be combined and heated to a rolling boil to obtain the full benefits of its gum system. view less | Request Sample |
| Befresh™ CF | Handary | Befresh™ CF Corn fiber is a multifunctional fiber ingredient made from the bran of the corn kernel, the product has high water holding capacity in bakery products, frozen meals, frozen meat and poultry. This product has a few key benefits including mo...view more Befresh™ CF Corn fiber is a multifunctional fiber ingredient made from the bran of the corn kernel, the product has high water holding capacity in bakery products, frozen meals, frozen meat and poultry. This product has a few key benefits including moisture retention, delayed staling, shelf life extension and a clean label. It is considered an ingredient, not an additive. view less | |
| BENESOY™ LIQUID SOYMILK, CONVENTIONAL (1391) | Devansoy | Benesoy™ Liquid Soymilk, Conventional (1391) is a high protein/low fat product with identity preserved soybeans where no additives or preservatives are used. All Benesoy ingredients are identity-preserved and available organic. Whether its flavored to be ...view more Benesoy™ Liquid Soymilk, Conventional (1391) is a high protein/low fat product with identity preserved soybeans where no additives or preservatives are used. All Benesoy ingredients are identity-preserved and available organic. Whether its flavored to be enjoyed by itself or used as an ingredient, our liquid soymilk proteins are remarkably versatile in any number of applications and formulations. view less | |
| Benesoy™ Liquid Soymilk (High Protein / Low Fat), Conventional (2191) | Devansoy | Benesoy™ Liquid Soymilk (High Protein / Low Fat), Conventional (2191) is a high protein/low fat product with identity preserved soybeans where no additives or preservatives are used. All Benesoy ingredients are identity-preserved and available organic. ...view more Benesoy™ Liquid Soymilk (High Protein / Low Fat), Conventional (2191) is a high protein/low fat product with identity preserved soybeans where no additives or preservatives are used. All Benesoy ingredients are identity-preserved and available organic. Whether its flavored to be enjoyed by itself or used as an ingredient, our liquid soymilk proteins are remarkably versatile in any number of applications and formulations. view less | |
| BENESOY™ LIQUID SOYMILK, ORGANIC (1392) | Devansoy | Benesoy™ Liquid Soymilk, Organic (1392) is a high protein/low fat product with identity preserved soybeans where no additives or preservatives are used. All Benesoy ingredients are identity-preserved. This product is organic. Whether its flavored to be e...view more Benesoy™ Liquid Soymilk, Organic (1392) is a high protein/low fat product with identity preserved soybeans where no additives or preservatives are used. All Benesoy ingredients are identity-preserved. This product is organic. Whether its flavored to be enjoyed by itself or used as an ingredient, our liquid soymilk proteins are remarkably versatile in any number of applications and formulations. view less | |
| Benesoy™ Soymilk Powder, Conventional (1385) | Devansoy | Benesoy™ Soymilk Powder, Conventional (1385) is a soymilk powder with identity preserved soybeans where no additives or preservatives are used. All Benesoy ingredients are identity-preserved and available organic. Just like Benesoy liquid soy proteins, B...view more Benesoy™ Soymilk Powder, Conventional (1385) is a soymilk powder with identity preserved soybeans where no additives or preservatives are used. All Benesoy ingredients are identity-preserved and available organic. Just like Benesoy liquid soy proteins, Benesoy soy protein powders work well in many different foods, while offering excellent stability and outstanding nutritional qualities. view less | |
| Brown Inclusions | SensoryEffects Flavor Company | Brown Inclusions are very versatile functional ingredients that help protect and deliver flavor, aroma, color, texture, and even nutritional qualities to a variety of end-use applications. These fat-based inclusions were designed to be easily incorporated...view more Brown Inclusions are very versatile functional ingredients that help protect and deliver flavor, aroma, color, texture, and even nutritional qualities to a variety of end-use applications. These fat-based inclusions were designed to be easily incorporated into food products and only release their functional components once the melt point of the fat is obtained in process. The inclusions are available as mini flakes, regular flakes, small nuggets, medium nuggets, and large nuggets. Brown inclusion flavors include brown sugar, butterscotch, caramel, chocolate, cinnamon, coffee, espresso, graham cracker, honey, maple, marshmallow, toffee, and more. view less | |
| CareSoyFlour™ | Caremoli Group | CareSoyFlour™ is an all-natural, defatted and micronized soy flour with low fat content, high fiber content, high protein content and high PDI (Protein Dispersibility Index). These properties are achieved by using an innovative low temperature and solvent...view more CareSoyFlour™ is an all-natural, defatted and micronized soy flour with low fat content, high fiber content, high protein content and high PDI (Protein Dispersibility Index). These properties are achieved by using an innovative low temperature and solvent-free process in our dedicated and segregated facility in Ames, Iowa, USA. Soybean variety is carefully selected and controlled from farm to processing. CareSoyFlour™ provides improved digestibility, high quality protein, low fat content and high fiber. In bakery products it replaces 25-100% whole egg, egg yolk or egg white in cookies, muffins, cakes, doughnuts, pancakes and buns. It is also used for protein supplementation, dough strengthening and shelf life extension in bread products. It reduces frying fat uptake in doughnuts and can be used in cereals and tofu to increase protein and can replace 50% of semolina flour in pasta. view less | |
| Chia Flour | Agroseller S.R.L. | Chia Flour is a natural source of Omega-3 fatty acids, antioxidants, proteins, vitamins, minerals, and dietary fiber. The most important antixodiants that can be found in these seeds are chlorogenic acid, caffeic acid, myricetin, kaempferol, quercetin, be...view more Chia Flour is a natural source of Omega-3 fatty acids, antioxidants, proteins, vitamins, minerals, and dietary fiber. The most important antixodiants that can be found in these seeds are chlorogenic acid, caffeic acid, myricetin, kaempferol, quercetin, beta-carotene, and tocopherol. It has no cholesterol, which differs from meat, oil, and fish meal, containing very significant amounts. view less | |
| Cinnamon, Cassia | Baron Spices and Seasonings | Cinnamon, Cassia is the dried bark of evergreen trees in the cinnamonum family. This product is the ground powder of a reddish-brown bark, and has a strong cinnamon flavor. A major baking spice, Cinnamon, Cassia is common in cookies, baked goods, and pi...view more Cinnamon, Cassia is the dried bark of evergreen trees in the cinnamonum family. This product is the ground powder of a reddish-brown bark, and has a strong cinnamon flavor. A major baking spice, Cinnamon, Cassia is common in cookies, baked goods, and pies. view less | |
| Cinnamon, Zeylanicum/Ceylon | Baron Spices and Seasonings | Cinnamon, Zeylanicum/Ceylon is the dried bark of evergreen trees in the cinnamonum family. This product is the ground powder of a tan bark with a sweet and mild flavor. A major baking spice, Cinnamon, Zeylanicum/Ceylon is common in cookies, baked goods,...view more Cinnamon, Zeylanicum/Ceylon is the dried bark of evergreen trees in the cinnamonum family. This product is the ground powder of a tan bark with a sweet and mild flavor. A major baking spice, Cinnamon, Zeylanicum/Ceylon is common in cookies, baked goods, and pies. view less | |
| Citation™ 550, USP White Mineral Oil | Avatar Corporation | Citation™ 550, USP White Mineral Oil is a food-grade, odorless, colorless, tasteless paraffin liquid. It is certified USP and Kosher. This product is commonly used as a dough divider, confectionery release agent, and food handling equipment lubricant. | |
| Concentrated Butter Cake 33°C | Royal VIV Buisman | Concentrated Butter Cake 33°C is a butter with a firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cake 33°C ...view more Concentrated Butter Cake 33°C is a butter with a firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cake 33°C is most commonly used in cake, dough, and short bread applications. view less | |
| Concentrated Butter Crème 28°C | Royal VIV Buisman | Concentrated Butter Crème 28°C is a butter with a moderately firm texture. This product has a longer shelf life than traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Crème 28°C is most common...view more Concentrated Butter Crème 28°C is a butter with a moderately firm texture. This product has a longer shelf life than traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Crème 28°C is most commonly used in cake and soft and piped dough applications. view less | |
| Concentrated Butter Croissant 36°C | Royal VIV Buisman | Concentrated Butter Croissant 36°C is a butter with a very firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cr...view more Concentrated Butter Croissant 36°C is a butter with a very firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Croissant 36°C is most commonly used in short bread, stiff dough, Viennoiserie, and puff pastry applications. view less | |
| Cool SmartYeast® | Lesaffre Yeast Corporation | Cool SmartYeast® performs remarkably well in almost all forms of frozen dough. Cool SmartYeast® is a specialty yeast grown using a process that allows it to remain active during frozen storage. The yeast is a strong fermenter in dough systems containing 0...view more Cool SmartYeast® performs remarkably well in almost all forms of frozen dough. Cool SmartYeast® is a specialty yeast grown using a process that allows it to remain active during frozen storage. The yeast is a strong fermenter in dough systems containing 0-20% sugar. It's stress resistance drastically reduces the amount of yeast required in a formulation, lowering the cost of yeast and providing shorter proof times. Cool SmartYeast® Extends the shelf life of the frozen dough due to the abundance of living yeast cells present at the time of thawing. Cool SmartYeast® is recommended for fermenting almost all frozen dough. view less | |
| Crystalline Glucose | Shandong Longlive Bio-Technology Co., Ltd | Crystalline Glucose, also named as Dextrose, is a type of Monosaccharide which can be directly absorbed by the human body.This product is capable of promoting growth of yeast, producting air and driving browning reaction of crust which improves taste. Cry...view more Crystalline Glucose, also named as Dextrose, is a type of Monosaccharide which can be directly absorbed by the human body.This product is capable of promoting growth of yeast, producting air and driving browning reaction of crust which improves taste. Crystalline Glucose is used in candy, cake, bread, and as vegetable preservative. view less | |
| Dairy Inclusions | SensoryEffects Flavor Company | Dairy Inclusions are very versatile functional ingredients that help protect and deliver flavor, aroma, color, texture, and even nutritional qualities to a variety of end-use applications. These fat-based inclusions were designed to be easily incorporated...view more Dairy Inclusions are very versatile functional ingredients that help protect and deliver flavor, aroma, color, texture, and even nutritional qualities to a variety of end-use applications. These fat-based inclusions were designed to be easily incorporated into food products and only release their functional components once the melt point of the fat is obtained in process. The inclusions are available as mini flakes, regular flakes, small nuggets, medium nuggets, and large nuggets. Dairy inclusion flavors include asiago, bleu cheese, butter, cheesecake, cream cheese, feta, italian cheese, and many more. view less | |
| Defatted Soy Flour | Foodchem International Corporation | Defatted Soy Flour is a cream white powder with a mild smell. It is a processed product made from finely ground defatted soy meal and contains less than 1 percent oil. It is the base ingredient in soy protein isolate, soy protein concentrate and textured ...view more Defatted Soy Flour is a cream white powder with a mild smell. It is a processed product made from finely ground defatted soy meal and contains less than 1 percent oil. It is the base ingredient in soy protein isolate, soy protein concentrate and textured soy protein, and contains 50 percent protein by weight. This product has applications in the food industry for foods such as breads, cakes, donuts, sweet doughs, cookies, macaroni, dry mixes, pizza crusts, tortillas, pancake and waffle mixes. view less | |
| Dicalcium Phosphate Food Grade | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Dicalcium Phosphate Food Grade is a white powder used as a leavening agent and as a modifier, buffer, , emulsifier, and stabilizer, for food products. It is produced by reacting calcium chloride and phosphoric acid and can be used as a nutritional supplem...view more Dicalcium Phosphate Food Grade is a white powder used as a leavening agent and as a modifier, buffer, , emulsifier, and stabilizer, for food products. It is produced by reacting calcium chloride and phosphoric acid and can be used as a nutritional supplement. It can also be used in dough, cake, pastry and bakery products. view less | |
| Do-Crest® 60 (124680) | Corbion | Do-Crest® 60 is a unique powdered food emulsifier providing excellent dough strengthening and crumb-softening qualities to yeast leavened bakery products or prepared mixes. It improves dough tolerances during processing and increases dough strength result...view more Do-Crest® 60 is a unique powdered food emulsifier providing excellent dough strengthening and crumb-softening qualities to yeast leavened bakery products or prepared mixes. It improves dough tolerances during processing and increases dough strength resulting in greater product volume, tighter crumb and softer texture. view less | Request Sample |
| Dough Freeze 2 | Corbion | Dough Freeze 2 is a 2% conditioner formulated for frozen dough shelf life. It produces dependable, freezer assured products that recover fullying in size and flavor. It is an easy to use concentrate with a typical usage rate of 2% on 100 LBS of flour. | Request Sample |
| Dur-Em™ 117 | Loders Croklaan | Dur-Em™ 117 is a mono- and diglyceride emulsifier that is derived from vegetable oils. It may be suitable for the use in margarines, frozen desserts, whipped toppings, and other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, ...view more Dur-Em™ 117 is a mono- and diglyceride emulsifier that is derived from vegetable oils. It may be suitable for the use in margarines, frozen desserts, whipped toppings, and other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, Danish and sweet doughs. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| Dur-Lo™ | Loders Croklaan | Dur-Lo™ is a vegetable oil mono- and diglyceride emulsifier specially formulated to reduce the fat content in prepared food. It can replace all or part of the shortening in cake mixes, cookies, icings, and vegetable dairy products. | |
| Durem™ 114 | Loders Croklaan | Durem™ 114 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from the other products...view more Durem™ 114 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| Durem™ 204 | Loders Croklaan | Durem™ 204 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications for this product include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from t...view more Durem™ 204 is a mono- and diglyceride emulsifier that is derived from vegetable oils. Applications for this product include icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| Durem™ 207 | Loders Croklaan | Durem™ 207 mono- and diglyceride emulsifier is derived from vegetable oils. It is functional in margarines, frozen desserts, whipped toppings, and other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, Danish and sweet doughs. ...view more Durem™ 207 mono- and diglyceride emulsifier is derived from vegetable oils. It is functional in margarines, frozen desserts, whipped toppings, and other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, Danish and sweet doughs. This product differs from the other products in the Durem™ line by its melting point and other physical properties. view less | |
| Emulz™ Blood Orange | Flavor Producers, Inc. | Emulz™ Blood Orange is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Blood Orange is used in coffee creamers, syrups, toppings, beverages,...view more Emulz™ Blood Orange is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Blood Orange is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Chocolate | Flavor Producers, Inc. | Emulz™ Chocolate is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Chocolate is used in coffee creamers, syrups, toppings, beverages, and f...view more Emulz™ Chocolate is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Chocolate is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Citrus Punch | Flavor Producers, Inc. | Emulz™ Citrus Punch is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Citrus Punch is used in coffee creamers, syrups, toppings, beverages, a...view more Emulz™ Citrus Punch is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Citrus Punch is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Cloud | Flavor Producers, Inc. | Emulz™ Cloud is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Cloud is used in coffee creamers, syrups, toppings, beverages, and food produ...view more Emulz™ Cloud is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Cloud is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Cocoa | Flavor Producers, Inc. | Emulz™ Cocoa is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Cocoa is used in coffee creamers, syrups, toppings, beverages, and food prod...view more Emulz™ Cocoa is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Cocoa is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Coffee | Flavor Producers, Inc. | Emulz™ Coffee is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Coffee is used in coffee creamers, syrups, toppings, beverages, and food pro...view more Emulz™ Coffee is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Coffee is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Grapefruit | Flavor Producers, Inc. | Emulz™ Grapefruit is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Grapefruit is used in coffee creamers, syrups, toppings, beverages, and ...view more Emulz™ Grapefruit is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Grapefruit is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Hops | Flavor Producers, Inc. | Emulz™ Hops is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Hops is used in coffee creamers, syrups, toppings, beverages, and food produc...view more Emulz™ Hops is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Hops is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Lemon | Flavor Producers, Inc. | Emulz™ Lemon is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Lemon is used in coffee creamers, syrups, toppings, beverages, and food prod...view more Emulz™ Lemon is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Lemon is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Lime | Flavor Producers, Inc. | Emulz™ Lime is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Lime is used in coffee creamers, syrups, toppings, beverages, and food produc...view more Emulz™ Lime is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Lime is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Mandarin | Flavor Producers, Inc. | Emulz™ Mandarin is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Mandarin is used in coffee creamers, syrups, toppings, beverages, and food...view more Emulz™ Mandarin is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Mandarin is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Mango | Flavor Producers, Inc. | Emulz™ Mango is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Mango is used in coffee creamers, syrups, toppings, beverages, and food produ...view more Emulz™ Mango is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Mango is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Meyer Lemon | Flavor Producers, Inc. | Emulz™ Meyer Lemon is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat- processed bakery applications. Emulz™ Meyer Lemon is used in coffee creamers, syrups, toppings, beverages, ...view more Emulz™ Meyer Lemon is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat- processed bakery applications. Emulz™ Meyer Lemon is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Orange | Flavor Producers, Inc. | Emulz™ Orange is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Orange is used in coffee creamers, syrups, toppings, beverages, and food pro...view more Emulz™ Orange is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Orange is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Peanut | Flavor Producers, Inc. | Emulz™ Peanut is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Peanut is used in coffee creamers, syrups, toppings, beverages, and food pr...view more Emulz™ Peanut is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Peanut is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Peppermint | Flavor Producers, Inc. | Emulz™ Peppermint is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Peppermint is used in coffee creamers, syrups, toppings, beverages, and...view more Emulz™ Peppermint is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Peppermint is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Spearmint | Flavor Producers, Inc. | Emulz™ Spearmint is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Spearmint is used in coffee creamers, syrups, toppings, beverages, and fo...view more Emulz™ Spearmint is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Spearmint is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Tangerine | Flavor Producers, Inc. | Emulz™ Tangerine is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Tangerine is used in coffee creamers, syrups, toppings, beverages, and fo...view more Emulz™ Tangerine is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Tangerine is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Tropical Punch | Flavor Producers, Inc. | Emulz™ Tropical Punch is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Tropical Punch is used in coffee creamers, syrups, toppings, beverag...view more Emulz™ Tropical Punch is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Tropical Punch is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Emulz™ Yuzu | Flavor Producers, Inc. | Emulz™ Yuzu is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Yuzu is used in coffee creamers, syrups, toppings, beverages, and food product...view more Emulz™ Yuzu is a food additive that is used as a flavor enhancer. It is a water miscible oil that improves stability and strength in heat-processed bakery applications. Emulz™ Yuzu is used in coffee creamers, syrups, toppings, beverages, and food products. view less | |
| Encap® 850 - Powdered Cake Emulsifier | SensoryEffects Flavor Company | Encap® 850 - Powdered Cake Emulsifier is a highly functional alpha-tending emulsifier system that can be used as a key enabling ingredient for the formulation of today’s challenging trans fat-free, oil-based foam-type cake products. It is an economical ca...view more Encap® 850 - Powdered Cake Emulsifier is a highly functional alpha-tending emulsifier system that can be used as a key enabling ingredient for the formulation of today’s challenging trans fat-free, oil-based foam-type cake products. It is an economical cake shortening concept with no trans fat. view less | |
| Extra Hard Winter Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Extra Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment ...view more Extra Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Extra Hard Winter Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Extra Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferm...view more Extra Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Extra Hard Winter Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help fer...view more Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Extra Hard Winter Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Extra Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place...view more Extra Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Extra Hard Winter Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Extra Hard Winter Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Extra Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking plac...view more Extra Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Extra Hard Winter Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Extra Hard Winter Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Extra Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking p...view more Extra Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Extra Hard Winter Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Extra Hard Winter Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Extra Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking ...view more Extra Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Extra Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| ezBAGEL Conditioner™ | EZBake Technologies | ezBAGEL Conditioner™ softener is a natural shelf life extender for fresh or frozen bagels and other similar products. It also aids in machinability of the dough. It increases volume of finished products which may allow decreased scaling weight. The enzyme...view more ezBAGEL Conditioner™ softener is a natural shelf life extender for fresh or frozen bagels and other similar products. It also aids in machinability of the dough. It increases volume of finished products which may allow decreased scaling weight. The enzyme system helps stabilize retained moisture to keep the product fresher longer. view less | |
| ezPANE Concentrate | EZBake Technologies | ezPANE Concentrate gives Hearth style breads and rolls excellent flavor, improved machinability, superior crust color, better crumb elasticity and lengthened shelf stability. ezPANE Concentrate greatly improves the tolerance for frozen dough products. It ...view more ezPANE Concentrate gives Hearth style breads and rolls excellent flavor, improved machinability, superior crust color, better crumb elasticity and lengthened shelf stability. ezPANE Concentrate greatly improves the tolerance for frozen dough products. It can be used in fresh and frozen Hearth breads, rolls, buns, Hoagies and many other varieties. It can also be used in sweet doughs and Danish pastries. view less | |
| ezPANE TFF Concentrate | EZBake Technologies | ezPANE TFF Concentrate is a trans-fat free product which gives Hearth style breads and rolls excellent flavor, improved machinability, superior crust color, better crumb elasticity and lengthened shelf stability. It greatly improves the tolerance for froz...view more ezPANE TFF Concentrate is a trans-fat free product which gives Hearth style breads and rolls excellent flavor, improved machinability, superior crust color, better crumb elasticity and lengthened shelf stability. It greatly improves the tolerance for frozen dough products. It can be used in fresh and frozen Hearth breads, rolls, buns, Hoagies and many other varieties. It can also be used in sweet doughs and Danish pastries. view less | |
| ezPIZZA Conditioner™ | EZBake Technologies | ezPIZZA Conditioner™ is an all natural shelf life extender for fresh or frozen pizza and other similar products. It adds softness without stickiness. It also improves machinability of doughs and prevents cracking. ezPIZZA Conditioner™ increases volume of ...view more ezPIZZA Conditioner™ is an all natural shelf life extender for fresh or frozen pizza and other similar products. It adds softness without stickiness. It also improves machinability of doughs and prevents cracking. ezPIZZA Conditioner™ increases volume of finished products which may allow decreased scaling weight. The enzyme system helps stabilize retained moisture to keep the product fresher longer. view less | |
| ezSOFT Pretzel Conditioner | EZBake Technologies | ezSOFT Pretzel Conditioner is a natural shelf life extender for fresh or frozen soft pretzels and other similar products. It also aids in machinability of the dough. It increases volume of finished products which may allow decreased scaling weight. The en...view more ezSOFT Pretzel Conditioner is a natural shelf life extender for fresh or frozen soft pretzels and other similar products. It also aids in machinability of the dough. It increases volume of finished products which may allow decreased scaling weight. The enzyme system helps stabilize retained moisture to keep the product fresher longer. view less | |
| Flax Seeds | Mother Herbs (P) Ltd. | Flax Seeds (Linum Usitatissimum) are considered by many to be healthy and flavorful, and can be found in most health food stores, as well as some supermarkets. Flax seeds contain a large amount of nutritious polyunsaturated oil. This healthy oil is high i...view more Flax Seeds (Linum Usitatissimum) are considered by many to be healthy and flavorful, and can be found in most health food stores, as well as some supermarkets. Flax seeds contain a large amount of nutritious polyunsaturated oil. This healthy oil is high in omega 3 and omega 6 fatty acids. It is most often used in bakery products such as loaves of bread, bagels and buns. view less | |
| Freeze-Thaw Creme | Corbion | Freeze-Thaw Creme makes up a fine custard-like filling. The creme has a silky, smooth quality not duplicated by any other product in the market place. It is a free flowing powder, which does not contain eggs or milk. Freeze-Thaw Creme fillings can be froz...view more Freeze-Thaw Creme makes up a fine custard-like filling. The creme has a silky, smooth quality not duplicated by any other product in the market place. It is a free flowing powder, which does not contain eggs or milk. Freeze-Thaw Creme fillings can be frozen, thawed and refrozen. Eclairs, creme puffs, creme donuts, napoleons, etc., can be made up once a week, kept in freezer and taken out as needed. Finished cost is low, while still keeping quality. view less | Request Sample |
| Fridge Soft® Int'l (132854) | Corbion | Fridge Soft® Int'l is a blend of enzymes that is designed for anti-staling applications. This product can be used in refrigerated and other bakery products. | Request Sample |
| Frozen Deluxe-1 GR | Corbion | Frozen Deluxe-1 GR is a conditioner formulated for use in frozen dough, bread and rolls to extend shelf life. It provides superior frozen shelf life and reduces lag time during proofing cycle. Frozen Deluxe-1 GR also provides tolerance to freeze/thaw cycl...view more Frozen Deluxe-1 GR is a conditioner formulated for use in frozen dough, bread and rolls to extend shelf life. It provides superior frozen shelf life and reduces lag time during proofing cycle. Frozen Deluxe-1 GR also provides tolerance to freeze/thaw cycles. It is recommended at 1.0% usage level based on flour weight. view less | Request Sample |
| Frozen Fruit & Nut Bread | Corbion | Frozen Fruit & Nut Bread is a frozen product that is simple to bake and can be used alone or to make a specialty sandwich. | Request Sample |
| Fumaric Acid | Silver Fern Chemical | Fumaric Acid is a white, odorless crystalline powder or granules. It is soluble in alcohol, slightly soluble in water and in ether, and very slightly soluble in chloroform. Fumaric Acid improves the quality and reduces costs of many food and beverage prod...view more Fumaric Acid is a white, odorless crystalline powder or granules. It is soluble in alcohol, slightly soluble in water and in ether, and very slightly soluble in chloroform. Fumaric Acid improves the quality and reduces costs of many food and beverage products. It is the strongest organic food acid in titratable acidity and in sourness and has been used in food and beverage products since 1946. Fumaric Acid is currently used in wheat and corn tortillas, sour dough and rye breads, refrigerated biscuit dough's, fruit juice and nutraceutical drinks, gelatin desserts, gelling aids, pie fillings and wine. view less | |
| Garlic Oleoresin | Sami Spices Limited | Garlic Oleoresin is a brown thick paste with a garlic odor. It is not less than 70% water soluble. It is used as a flavor additive. | |
| Gelycel® | Amtex | Gelycel® is a carboxymethylcellulose product which is available in different grades based on viscosity, degree of substitution, and purity. Carboxymethylcellulose are the most commonly used and versatile hydrocolloids since they supply properties such as ...view more Gelycel® is a carboxymethylcellulose product which is available in different grades based on viscosity, degree of substitution, and purity. Carboxymethylcellulose are the most commonly used and versatile hydrocolloids since they supply properties such as thickening, emulsifying, suspension, water retention, and film formation. It also functions as a crystallization retardant, binding agent, and colloid protector. view less | |
| GemPro™ HPG | Manildra Group USA | GemPro™ HPG is a creamy-tan colored powder extracted from high quality wheat flour. This natural protein isolate contains a minimum of 90% protein while maintaining the functional visco-elastic properties common to other (lower protein) vital wheat gluten...view more GemPro™ HPG is a creamy-tan colored powder extracted from high quality wheat flour. This natural protein isolate contains a minimum of 90% protein while maintaining the functional visco-elastic properties common to other (lower protein) vital wheat glutens. A high performance wheat protein, it is ideal for a variety of baking and other food applications, including fresh and frozen dough products, protein bars, cereals, and pizza dough. view less | |
| Globoost® 90 P | Sonac B.V. | Globoost® 90 P is a meat flavor additive with a mild flavor that contains 90% protein. It contains high levels of amino acids and is free from hydroxyprolin. It can be added during the cooking of hams during the tumbling stage and added to dough during pr...view more Globoost® 90 P is a meat flavor additive with a mild flavor that contains 90% protein. It contains high levels of amino acids and is free from hydroxyprolin. It can be added during the cooking of hams during the tumbling stage and added to dough during preparation. It is used as an additive due to its high solubility, high protein content, and high protein level. view less | |
| Gluzyme® Mono 10.000 BG | Novozymes | Gluzyme® Mono 10.000 BG is a cost-efficient glucose oxidase that ensures good gluten strengthening by utilizing the full strength of naturally occurring gluten in flour. It offers good gluten strengthening when used in combination with chemical oxidants a...view more Gluzyme® Mono 10.000 BG is a cost-efficient glucose oxidase that ensures good gluten strengthening by utilizing the full strength of naturally occurring gluten in flour. It offers good gluten strengthening when used in combination with chemical oxidants and ensures synergistic benefits when combined with alpha-amylases and hemicellulases. At optimal dosage, Gluzyme Mono 10.000 BG also offers a doughdrying effect. This product also offers significant cost savings, replacement of vital wheat gluten and ascorbic acid, replacement of bromate, and full patent license. view less | |
| Gooey Inclusions | SensoryEffects Flavor Company | Gooey Inclusions are very versatile functional ingredients that help protect and deliver flavor, aroma, color, texture, and even nutritional qualities to a variety of end-use applications. These fat-based inclusions were designed to be easily incorporated...view more Gooey Inclusions are very versatile functional ingredients that help protect and deliver flavor, aroma, color, texture, and even nutritional qualities to a variety of end-use applications. These fat-based inclusions were designed to be easily incorporated into food products and only release their functional components once the melt point of the fat is obtained in process. The inclusions are available as mini flakes, regular flakes, small nuggets, medium nuggets, and large nuggets. Gooey inclusion flavors include cinnamon, maple, marshmallow, and caramel. view less | |
| Guar Gum | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Guar Gum is a free flowing powder that is derived from the guar bean. It is used as a binding agent, a thickening, stabilizing, emulsifying, and suspending agent in doughs, ice creams, cheeses, meats, and condiments. | |
| Hard Red Spring Wheat | BooBoone Manufacturing & Trading | In the United States hard red spring wheat is grown mostly in North Dakota, Montana, South Dakota and Minnesota. It is very high in gluten and protein which makes it very nutritious and suitable for the finest of yeast breads, rolls and even bagles. In ad...view more In the United States hard red spring wheat is grown mostly in North Dakota, Montana, South Dakota and Minnesota. It is very high in gluten and protein which makes it very nutritious and suitable for the finest of yeast breads, rolls and even bagles. In addition to making food and baking breads this wheat is uesd for other applications such as sweeteners and food thickeners. view less | |
| Hard Winter Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose ...view more Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Hard Winter Butter (Lactic, Salted, Without Color) | Royal VIV Buisman | Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose...view more Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Hard Winter Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lact...view more Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Hard Winter Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lac...view more Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Hard Winter Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting ...view more Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Hard Winter Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting...view more Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Hard Winter Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, result...view more Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| Hard Winter Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resul...view more Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. view less | |
| High Fiber Inclusions | SensoryEffects Flavor Company | High Fiber Inclusions are very versatile functional ingredients that help protect and deliver flavor, aroma, color, texture, and even nutritional qualities to a variety of end-use applications. These fat-based inclusions were designed to be easily incorpo...view more High Fiber Inclusions are very versatile functional ingredients that help protect and deliver flavor, aroma, color, texture, and even nutritional qualities to a variety of end-use applications. These fat-based inclusions were designed to be easily incorporated into food products and only release their functional components once the melt point of the fat is obtained in process. The inclusions are available as mini flakes, regular flakes, small nuggets, medium nuggets, and large nuggets. High fiber inclusion flavors include blueberry, strawberry, apple, cherry, and cinnamon. view less | |
| HT - 3500 | Siemer Specialty Ingredients | HT - 3500 is designed to create a superior batter/breading for products that are fried. This product has an improved texture and mouth-feel, improved adhesion, consistent batter viscosity, and longer hold times under heat lamps. This flour was produced i...view more HT - 3500 is designed to create a superior batter/breading for products that are fried. This product has an improved texture and mouth-feel, improved adhesion, consistent batter viscosity, and longer hold times under heat lamps. This flour was produced in accordance with 21 CFR 137-105. If stored in a cool, dry area this product has a shelf life of six months. This product is GMO free and Kosher certified. view less | |
| HT-3000 | Siemer Specialty Ingredients | HT - 3000 is designed to replace modified food starches in applications like soup, sauce, gravy, batter, breading, bakery, or any other application where moderately modified cook-up starches are used. This product is produced in accordance with 21CFR 137....view more HT - 3000 is designed to replace modified food starches in applications like soup, sauce, gravy, batter, breading, bakery, or any other application where moderately modified cook-up starches are used. This product is produced in accordance with 21CFR 137. If stored in a cool, dry area this product has a shelf life of six months. This product is GMO free and Kosher certified. view less | |
| HT-8500 | Siemer Specialty Ingredients | HT - 8500 is designed to replace modified food starches in applications such as; soup, sauce, gravy, batter, breading, bakery or any other application where moderately modified cook-up starches are used. This flour was produced in accordance with 21 CFR 1...view more HT - 8500 is designed to replace modified food starches in applications such as; soup, sauce, gravy, batter, breading, bakery or any other application where moderately modified cook-up starches are used. This flour was produced in accordance with 21 CFR 137. If stored in a cool, dry place this product has a shelf life of six months. This product is GMO free and is Kosher certified. view less | |
| HT10,000 Low Microbial Spring Wheat Flour | Siemer Specialty Ingredients | HT 10,000 Low Microbial Spring Wheat Flour is great for applications where flour is eaten raw. This product is produced from hard, red, spring wheat bleached and enriched flour that has been specifically treated to reduce the microbiological content. This...view more HT 10,000 Low Microbial Spring Wheat Flour is great for applications where flour is eaten raw. This product is produced from hard, red, spring wheat bleached and enriched flour that has been specifically treated to reduce the microbiological content. This flour has been produced in accordance with 21CFR 137. If stored in a cool, dry area this product has a shelf life of six months. This product is GMO free and Kosher certified. view less | |
| HT2000 - Low Microbial Flour | Siemer Specialty Ingredients | HT2000 - Low Microbial Flour is great for applications where flour is eaten raw. This product has been specifically treated to reduce the microbiological content, and has been produced in accordance with 21CFR 137. If stored in a cool, dry place this prod...view more HT2000 - Low Microbial Flour is great for applications where flour is eaten raw. This product has been specifically treated to reduce the microbiological content, and has been produced in accordance with 21CFR 137. If stored in a cool, dry place this product has a shelf life of six months. This product is GMO free and Kosher certified. view less | |
| HT9000 - Hard Wheat Flour | Siemer Specialty Ingredients | HT9000 - Hard Wheat Flour is designed to create a superior batter/breading for products that are fried. There is an improved texture and mouth-feel, improved adhesion, consistent batter viscosity, and longer hold times under heat lamps. This flour is prod...view more HT9000 - Hard Wheat Flour is designed to create a superior batter/breading for products that are fried. There is an improved texture and mouth-feel, improved adhesion, consistent batter viscosity, and longer hold times under heat lamps. This flour is produced in accordance with 21 CFR 137. If stored in a cool, dry area this product has a shelf life of six months. This product is GMO free and Kosher certified. view less | |
| IBIS™ Blue | Lesaffre Yeast Corporation | IBIS™ Blue is a dough conditioner that is especially designed for frozen dough and pre-proofed laminated frozen dough. It contains enriched wheat flour, DATEM, ascorbic acid and enzymes. IBIS™ Blue strengthens the dough, Improves machinability, Improves g...view more IBIS™ Blue is a dough conditioner that is especially designed for frozen dough and pre-proofed laminated frozen dough. It contains enriched wheat flour, DATEM, ascorbic acid and enzymes. IBIS™ Blue strengthens the dough, Improves machinability, Improves gas retention within the dough and Improves volume and structure. IBIS™ Blue is recommended for all frozen dough and pre-proofed croissant and Danish. view less | |
| IBIS™ Red | Lesaffre Yeast Corporation | IBIS™ Red is a dough conditioner that is especially designed for bake n’ rise products or frozen dough ready-to-bake products. Goods that are going from the freezer to the oven with no, or very short thawing and resting time. IBIS™ Red is also recommended...view more IBIS™ Red is a dough conditioner that is especially designed for bake n’ rise products or frozen dough ready-to-bake products. Goods that are going from the freezer to the oven with no, or very short thawing and resting time. IBIS™ Red is also recommended for frozen dough ready-to-bake, partially or completely proofed before freezing. It strengthens the dough, improves hydration, improves volume and structure and extends the shelf life of the frozen product. view less |
