| 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 | |
| 4X Dri-Do® | Corbion | 4X Dri-Do® is a dough conditioner for yeast-raised products that will reduce dough stickiness and increase total water absorption. It greatly improves machinability, increases absorption in all types of yeast leavened dough making it an ingredient that pa...view more 4X Dri-Do® is a dough conditioner for yeast-raised products that will reduce dough stickiness and increase total water absorption. It greatly improves machinability, increases absorption in all types of yeast leavened dough making it an ingredient that pays for itself. 4X Dri-Do® increases all over dough absorption and product yield and improves dough handling capabilities. view less | |
| AA -25 W | Corbion | AA -25 W is a 25% concentration of ascorbic acid in wheat starch. It can be used as a flour mill additive and as a dough conditioner in the bakery and dry-mix plant, in place of bromate. Typically, millers use diluted premixes of ascorbic acid such as Cor...view more AA -25 W is a 25% concentration of ascorbic acid in wheat starch. It can be used as a flour mill additive and as a dough conditioner in the bakery and dry-mix plant, in place of bromate. Typically, millers use diluted premixes of ascorbic acid such as Corbion Caravan’s AA -25 W to make addition more consistent. view less | |
| AA-10 | Corbion | AA-10 is a blend of ascorbic acid (10%) and wheat starch. This product can be used in mills, bakeries and mix plants as a source of oxidation, in place of potassium bromate. Ascorbic acid addition rates in flour typically range from 25 to 75 ppm. The maxi...view more AA-10 is a blend of ascorbic acid (10%) and wheat starch. This product can be used in mills, bakeries and mix plants as a source of oxidation, in place of potassium bromate. Ascorbic acid addition rates in flour typically range from 25 to 75 ppm. The maximum level is 200 ppm, but levels in excess of that provide no additional benefit. view less | |
| ADA Concentrate | Corbion | ADA Concentrate is a mixture of azodicarbonamide (ADA), wheat starch, and tricalcium phosphate. It is used as a flour improver at the bakery or mix plant, as an alternative to bromate. A typical mill addition rate of 4.5 PPM of azodicarbonamide will minim...view more ADA Concentrate is a mixture of azodicarbonamide (ADA), wheat starch, and tricalcium phosphate. It is used as a flour improver at the bakery or mix plant, as an alternative to bromate. A typical mill addition rate of 4.5 PPM of azodicarbonamide will minimize the variances. At this level it is considered a maturing agent. The result is similar to naturally aging the flour. view less | |
| Anhydrous Calcium Dihydrogen Phosphate | Wuhan Golden Wing Industry & Trade Co., Ltd | Anhydrous Calcium Dihydrogen Phosphate is a hygroscopic white crystals or granules, or granular powder. It acts as a buffering agent, firming agent, sequestrant, leavening agent, dough conditioner, texturizer, yeast food and nutrient. | |
| Arco® ACA | Corbion | Arco® ACA is a concentrated, standardized blend of oxidants, dough dryer and enzymes. It is used as a bromate replacer in most all types of yeast leavened doughs and is particularly effective in bun production. It improves dough handling tolerances during...view more Arco® ACA is a concentrated, standardized blend of oxidants, dough dryer and enzymes. It is used as a bromate replacer in most all types of yeast leavened doughs and is particularly effective in bun production. It improves dough handling tolerances during processing, increases absorptions and/or promotes a drier feeling dough. view less | |
| Arkady® Dough Improver | Corbion | Arkady® Dough Improver is a mineral yeast food, dough improver and water conditioner. It provides nitrogen and mineral nutrition for the yeast, oxidizing salts for proper, rapid dough conditioning and calcium salts for water conditioning. Arkady® Dough Im...view more Arkady® Dough Improver is a mineral yeast food, dough improver and water conditioner. It provides nitrogen and mineral nutrition for the yeast, oxidizing salts for proper, rapid dough conditioning and calcium salts for water conditioning. Arkady® Dough Improver is generally used in acidic water. The resulting faster fermentation is beneficial in shops having large batch production, high speed equipment and tight production schedules. view less | |
| Ascorbic Acid | Henan Techway Chemical Co., Ltd. | Ascorbic Acid is known for its antioxidant properties. It is a molecular bond of carbon, hydrogen, and oxygen. This product comes as white crystals or a white or almost white crystalline powder, which discolors on exposure to air and moisture; odorless or...view more Ascorbic Acid is known for its antioxidant properties. It is a molecular bond of carbon, hydrogen, and oxygen. This product comes as white crystals or a white or almost white crystalline powder, which discolors on exposure to air and moisture; odorless or almost odorless. Freely soluble in water, soluble in ethanol (90%), practically insoluble in chloroform and ether. Most people are familiar with L-ascorbic acid, more commonly referred to as vitamin C. Ascorbic acid is essential to the body’s processes, and all humans must consume it through either food or supplementation. Vitamin C helps to produce collagen. It is also vital in the production of dopamine and adrenaline, and necessary to the function of almost all major organs. view less | |
| Baker’s Do-Crest | Corbion | Baker’s Do-Crest is used as a dough strengthener and conditioner in most types of baking. It is particularly effective in variety breads and yeast-raised sweet goods. Baker’s Do-Crest improves dough tolerances and processing to machinery variations. It in...view more Baker’s Do-Crest is used as a dough strengthener and conditioner in most types of baking. It is particularly effective in variety breads and yeast-raised sweet goods. Baker’s Do-Crest improves dough tolerances and processing to machinery variations. It increases gas retention resulting in greater product volume and a finer, more even crumb. It is great for bread, buns, rolls and sweet dough and danish products. view less | |
| Baker’s Emplex® Supreme | Corbion | Baker’s Emplex® Supreme is a food grade emulsifier and enzyme combination for use in yeast leavened dough. It combines excellent dough strengthening and conditioning at make-up for improved dough handling and superior finished product volume. It is for us...view more Baker’s Emplex® Supreme is a food grade emulsifier and enzyme combination for use in yeast leavened dough. It combines excellent dough strengthening and conditioning at make-up for improved dough handling and superior finished product volume. It is for use in buns, rolls, sweet doughs, danish and flour tortillas. view less | |
| Basic Improver 2000 | Corbion | Basic Improver 2000 is a dough conditioner for bread and rolls. It increases dough strength, improves loaf volume, creates fine even texture, reduces fermentation time in all yeast raised baked products and is versatile and can be used in automatic and/or...view more Basic Improver 2000 is a dough conditioner for bread and rolls. It increases dough strength, improves loaf volume, creates fine even texture, reduces fermentation time in all yeast raised baked products and is versatile and can be used in automatic and/or manual applications. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M has a viscosity range of 7,500 to 14,000 cps and particle size of less than 295 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thic...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M has a viscosity range of 2,700 to 5,040 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, th...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M has a viscosity range of 75,000 to 140,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M has a viscosity range of 13,500 to 25,200 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, th...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M has a viscosity range of 150,000 to 280,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M has a viscosity range of 26,250 to 49,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thic...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M has a viscosity range of 2,700 to 5,040 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Methylcellulose (MC) A4C | Ashland | Benecel™ Methylcellulose (MC) A4C is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspend...view more Benecel™ Methylcellulose (MC) A4C is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Methylcellulose (MC) A4C has a viscosity range of 300 to 560 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Methylcellulose (MC) A4M | Ashland | Benecel™ Methylcellulose (MC) A4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspend...view more Benecel™ Methylcellulose (MC) A4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Methylcellulose (MC) A4M has a viscosity range of 3,000 to 5,600 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Bro-Eg | Corbion | Bro-Eg is an egg extender to be used in bakery products to replace fresh or frozen whole eggs. May be used as a total replacement of eggs in yeast products and cookies; up to 50% replacement in soft cakes. It is versatile, easy to prepare and holds a long...view more Bro-Eg is an egg extender to be used in bakery products to replace fresh or frozen whole eggs. May be used as a total replacement of eggs in yeast products and cookies; up to 50% replacement in soft cakes. It is versatile, easy to prepare and holds a long shelf life. Bro-Eg is Made with pasteurized egg solids that are salmonella negative and may be added to the dry ingredients in your batch. view less | |
| Buckwheat Grits (10140) | Dutch Organic International Trade | Buckwheat Grits (10140) is an organic product with the appearance of grain, shaped with irregular surfaces, and the color varies from pale to pale brown with white spots. They also have a neutral/healthy taste that is buckwheat specific and a typical buck...view more Buckwheat Grits (10140) is an organic product with the appearance of grain, shaped with irregular surfaces, and the color varies from pale to pale brown with white spots. They also have a neutral/healthy taste that is buckwheat specific and a typical buckwheat aroma that is not stale and without a heated smell. It's country of origin is The Netherlands and they are an acceptable food product for vegetarians and lacto-vegetarians. The applications for this product is in foodstuffs, replacement of other grits type products in recipes. view less | |
| Complete Do Soft Modified | Corbion | Complete Do Soft Modified is a dough conditioner for the wholesale production of buns, rolls and bread. It extends freshness and shelf life of baked product. Complete Do Soft Modified has superior dough strengthening tolerance and eliminates the need of a...view more Complete Do Soft Modified is a dough conditioner for the wholesale production of buns, rolls and bread. It extends freshness and shelf life of baked product. Complete Do Soft Modified has superior dough strengthening tolerance and eliminates the need of a ferment/sponge and dough. It reduces mix time and provides excellent fermentation flavor. view less | |
| Corn Flours | Didion Milling | Corn Flours are degermed, dry milled, preservative-free products made from 100% natural yellow corn containing no other ingredients or additives. Corn Flours are specially milled to provide our customers with a high-quality product that is smooth and cons...view more Corn Flours are degermed, dry milled, preservative-free products made from 100% natural yellow corn containing no other ingredients or additives. Corn Flours are specially milled to provide our customers with a high-quality product that is smooth and consistent in texture. Our corn flours are food-grade, yellow in color and are produced under strict quality guidelines to assure superior performance in every bag. Corn Flours are used in the production of gluten free pastas, ready-to-eat cereals, snack foods, pancake mixes, cookies, meat extenders, viscosity controlled breading and batters, and in a wide array of bakery mixes. view less | |
| Corn Meals | Didion Milling | Corn Meals are degermed, dry milled, preservative-free products made from 100% natural yellow corn containing no other ingredients or additives. Corn Meals are food-grade, bright yellow in color and are produced under strict quality guidelines to assure s...view more Corn Meals are degermed, dry milled, preservative-free products made from 100% natural yellow corn containing no other ingredients or additives. Corn Meals are food-grade, bright yellow in color and are produced under strict quality guidelines to assure superior performance in every bag. This product is an excellent ingredient for extruded snacks, breakfast cereals, dry mixes, baked goods, corn dog batters and pan-release agents. view less | |
| CT-1 | Corbion | CT-1 is an accelerated dough improver that eliminates fermentation time in yeast raised baked products in conventional equipment. The enhanced doughs have superior extensibility without tearing, and increased absorption will be obtained without sacrificin...view more CT-1 is an accelerated dough improver that eliminates fermentation time in yeast raised baked products in conventional equipment. The enhanced doughs have superior extensibility without tearing, and increased absorption will be obtained without sacrificing dough machinability. The average overall time from mixer to final bake is approximately 2-1/2 hours. It can be used in yeast raised breads, rolls, specialty breads, sweet doughs or yeast donut formulas. view less | |
| Dependox® AXC | Corbion | Dependox® AXC is a blend of ascorbic acid, ADA, fungal enzymes and wheat starch. It is used as an alternative to bromate in most types of baking methods. Dependox® AXC aids in gas retention resulting in greater product volume and tighter crumb, increases ...view more Dependox® AXC is a blend of ascorbic acid, ADA, fungal enzymes and wheat starch. It is used as an alternative to bromate in most types of baking methods. Dependox® AXC aids in gas retention resulting in greater product volume and tighter crumb, increases protein strength and improves dough handling capabilities. Typical use levels in bread, buns, rolls, sweet dough and Danish is 0.25-1.13 oz*/cwt flour. view less | |
| Dicalcium Phosphate | Lianyungang Kede Chemical Industry Co., Ltd | Dicalcium Phosphate is an odorless and tasteless, white mono clinic crystalline powder. Uses in the food industry include a bulking agent, flour improver, and a swelling agent. It is mainly used in the making of flour, cakes, pastries, and biscuits. | |
| Dicalcium Phosphate | Reephos Chemical Co., Ltd. | Dicalcium Phosphate is used in food processing as a leavening agent, buffer, nutritional supplement, emulsifier and stabilizer. It is a white, monoclinic crystalline powder. It is used in prepared breakfast cereals, enriched flour and noodle products an...view more Dicalcium Phosphate is used in food processing as a leavening agent, buffer, nutritional supplement, emulsifier and stabilizer. It is a white, monoclinic crystalline powder. It is used in prepared breakfast cereals, enriched flour and noodle products and as a dietary supplement. view less | |
| Dicalcium Phosphate | Shanghai Yancui Import and Export Corporation | Dicalcium Phosphate is a mineral supplement and dough conditioner. It contains approximately 29% calcium, and is practically insoluble in water. This product is often used in prepared breakfast cereals, enriched flour, and noodle products. | |
| Dicalcium Phosphate (Food Grade) | Foodchem International Corporation | Dicalcium Phosphate (Food Grade) is a white, odorless powder. It is often used as a leavening agent, dough modifier, buffer, nutritional supplement, emulsifier, and stabilizer in flour, cake, pastry, and baked goods. This product is also used in biscuits,...view more Dicalcium Phosphate (Food Grade) is a white, odorless powder. It is often used as a leavening agent, dough modifier, buffer, nutritional supplement, emulsifier, and stabilizer in flour, cake, pastry, and baked goods. This product is also used in biscuits, milk powder, drinks, ice cream as a nutrient supplement. view less | |
| Dipotassium Phosphate | Jiangsu Kolod Food Ingredients Plant | Dipotassium Phosphate is a colorless or white square crystal granules, easily deliquescent, alkaline, insoluble in ethanol. PH value is about 9 in 1% aqueous solution. In the food industry, it is used as buffering agent, chelating agent, yeast food, emuls...view more Dipotassium Phosphate is a colorless or white square crystal granules, easily deliquescent, alkaline, insoluble in ethanol. PH value is about 9 in 1% aqueous solution. In the food industry, it is used as buffering agent, chelating agent, yeast food, emulsifying salt, synergistic agent of anti-oxidation. It is packed with polyethylene bag as inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. view less | |
| Doh-Tone® | Corbion | Doh-Tone® is an enzyme supplement for flour. It improves gas production and gas retention in dough, leading to an improved loaf volume. Doh-Tone® is an alternative to malted-barley flour, as a flour treatment. It is a concentrated enzyme premix which is s...view more Doh-Tone® is an enzyme supplement for flour. It improves gas production and gas retention in dough, leading to an improved loaf volume. Doh-Tone® is an alternative to malted-barley flour, as a flour treatment. It is a concentrated enzyme premix which is standardized to contain specific levels of amylase and protease activity. Unlike malted barley flour, Doh-Tone® will not support insect activity. view less | |
| Doh-Tone® 2 | Corbion | Doh-Tone® 2 is an enzyme supplement. When added to flour, it improves gas production and gas retention in dough, resulting in a greater loaf volume. Doh-Tone® 2 is an alternative to barley malted flour, as a flour treatment. It is a concentrated enzyme pr...view more Doh-Tone® 2 is an enzyme supplement. When added to flour, it improves gas production and gas retention in dough, resulting in a greater loaf volume. Doh-Tone® 2 is an alternative to barley malted flour, as a flour treatment. It is a concentrated enzyme premix which is standardized to contain specific levels of amylase activity. Unlike malted barley flour, Doh-Tone® 2 will not support insect activity. view less | |
| Dough Side-8 | Corbion | Dough Side-8 and Sponge-Mate 8 are systems for bringing sponges and brews into the non-bromate age without any loss of quality or volume. It allows one step scaling for dough driers, oxidation and reducing agents and the possible reduction of dough streng...view more Dough Side-8 and Sponge-Mate 8 are systems for bringing sponges and brews into the non-bromate age without any loss of quality or volume. It allows one step scaling for dough driers, oxidation and reducing agents and the possible reduction of dough strengtheners and emulsifiers. Dough Side-8 is a user friendly, non-bromated conditioning system. It is tolerant to high speed production and no major processing changes required. view less | |
| Doughmaker® 5 GR | Corbion | Doughmaker® 5 GR is a flour and bread improver and can be used as a bromate alternative. Depending on the level of addition to the flour, Doughmaker® 5 increases dough absorption and strength, hence is a gluten replacer. It improves tolerances during proc...view more Doughmaker® 5 GR is a flour and bread improver and can be used as a bromate alternative. Depending on the level of addition to the flour, Doughmaker® 5 increases dough absorption and strength, hence is a gluten replacer. It improves tolerances during processing, resulting in greater product volume and tighter finished crumb and enhances in crumb softness which extends the shelf life of the finished product. It is for use in bread, buns, rolls, sweet dough and Danish. view less | |
| Doughmaster® 200 | Corbion | Doughmaster® 200 is a blend of soy flour, emulsifiers, enzymes, oxidants, and reducing agents. This product is used as a dough and bread improver as an alternative to bromate. The balanced oxidant/reducing agent ratio for this product optimizes dough stre...view more Doughmaster® 200 is a blend of soy flour, emulsifiers, enzymes, oxidants, and reducing agents. This product is used as a dough and bread improver as an alternative to bromate. The balanced oxidant/reducing agent ratio for this product optimizes dough strength qualities in yeast leavened bakery products. It improves crumb whiteness and dough tolerances during processing, resulting in greater product volume and tighter finished crumb. It is able to partially replace vital wheat gluten in dough formulations. view less | |
| Doughmaster® 700 | Corbion | Doughmaster® 700 is a blend of oxidants, enzymes and emulsifiers. This product is an alternative to bromate, for use as a dough and bread improver. It optimizes dough strength qualities in yeast leavened bakery products, depending on the level of addition...view more Doughmaster® 700 is a blend of oxidants, enzymes and emulsifiers. This product is an alternative to bromate, for use as a dough and bread improver. It optimizes dough strength qualities in yeast leavened bakery products, depending on the level of addition. It increases absorption, provides greater crumb softness and extends shelf life. It can be used as a partial replacement for vital wheat gluten in dough formulations. view less | |
| Dri-Do® Plus | Corbion | Dri-Do® Plus is a dough conditioner containing that will reduce stickiness and increase the product’s crumb whiteness. The defatted enzyme active soy flour produces a whiter crumb color in white bread and rolls along with increasing the dough mixing toler...view more Dri-Do® Plus is a dough conditioner containing that will reduce stickiness and increase the product’s crumb whiteness. The defatted enzyme active soy flour produces a whiter crumb color in white bread and rolls along with increasing the dough mixing tolerances. Dri-Do® Plus increases absorptions to all types of yeast-leavened dough. view less | |
| Dyn-A-Max | Corbion | Dyn-A-Max is a blend of emulsifiers that can be used for all yeast raised goods. It improves freshness and tenderness of the finished product, provides maximum volume, strong straight side walls and fine grain and texture. It also easily scales, handles a...view more Dyn-A-Max is a blend of emulsifiers that can be used for all yeast raised goods. It improves freshness and tenderness of the finished product, provides maximum volume, strong straight side walls and fine grain and texture. It also easily scales, handles and stores well. Dyn-A-Max produces a drier dough that that improves machinability through dividers, rounders and moulders and is effective at low levels. view less | |
| EL-7 | Corbion | EL-7 is a no-time dough ingredient that eliminates fermentation time using conventional equipment. Specially formulated for doughs requiring extreme extensibility without "shrink back", such as pizza, tortilla and pita bread dough. It Increases the shelf ...view more EL-7 is a no-time dough ingredient that eliminates fermentation time using conventional equipment. Specially formulated for doughs requiring extreme extensibility without "shrink back", such as pizza, tortilla and pita bread dough. It Increases the shelf life of tortillas making them more tender so they stay fresher and softer with minimal cracking and improves the stretching ability for string line production and help reduce shrinkage during baking. view less | |
| Emulsified Isolated Soy Protein - TW910 | Qingdao Tianwei Biotechnology Co., Ltd. | Emulsified Isolated Soy Protein - TW910 appears as a light yellow powder with no peculiar smell. This product is obtained from Non-GMO soybeans and is most commonly used in emulsion type high-temperature sausage, low temperature meat products, frozen prod...view more Emulsified Isolated Soy Protein - TW910 appears as a light yellow powder with no peculiar smell. This product is obtained from Non-GMO soybeans and is most commonly used in emulsion type high-temperature sausage, low temperature meat products, frozen products, can foods, baking products, flour products, confectionery, cakes and aquatic products. It has excellent emulsifiability, and also can improve yield ratio, lower production cost, and improve texture. view less | |
| Epolyly® HCL | Handary | Epolyly® HCL is pure ε-Poly-L-lysine Hydrogen chloride, derived naturally from controlled fermentation of Streptomyces diastatochromogenes. With a high antimicrobial activity against Gram-positive and Gram-negative bacteria and fungi, Epolyly® HCL is an i...view more Epolyly® HCL is pure ε-Poly-L-lysine Hydrogen chloride, derived naturally from controlled fermentation of Streptomyces diastatochromogenes. With a high antimicrobial activity against Gram-positive and Gram-negative bacteria and fungi, Epolyly® HCL is an ideal natural antimicrobial for extending shelf life of a variety of foods such as: rice/flour-based products, cereal products, drinks, condiments, fruits and vegetables, soy bean products, meat products. Its key benefits include a growth inhibition of fungi, gram-positive and gram-negative bacteria for a variety of foods between pH 3-9, good thermal stability and clear solution, no impact on flavor, color nor texture, shelf life extension, and natural, green-label. view less | |
| Gellan Gum | Foodchem International Corporation | Gellan Gum is a high molecular weight polysaccharide gum produced by a pure culture fermentation of a carbohydrate by Pseudomonas elodea, purified by recovery with isopropyl alcohol, dried, and milled. It appears as an off-white powder, and it is often us...view more Gellan Gum is a high molecular weight polysaccharide gum produced by a pure culture fermentation of a carbohydrate by Pseudomonas elodea, purified by recovery with isopropyl alcohol, dried, and milled. It appears as an off-white powder, and it is often used as a thickener, emulsifier, and stabilizer. This product is mainly used in soya milks to keep the soy protein suspended in the milk, and it can also be found in candy, dairy products, jam, and flour. view less | |
| GEM 100 | Corbion | GEM 100 is a natural dough improver used to reduce or eliminate the amount of vital wheat gluten used in yeast leavened dough formulas. | |
| HOMECRAFT® Pulse CT 1203 | Ingredion | HOMECRAFT® Pulse CT 1203 flour is a pea flour with a higher starch content. It is derived from the dehulled split yellow pea cotyledons of sound, healthy, dry and clean yellow peas (Pisum Sativum).The flour undergoes proprietary physical treatment that pr...view more HOMECRAFT® Pulse CT 1203 flour is a pea flour with a higher starch content. It is derived from the dehulled split yellow pea cotyledons of sound, healthy, dry and clean yellow peas (Pisum Sativum).The flour undergoes proprietary physical treatment that provides cleaner flavor profile. view less | |
| HOMECRAFT® Pulse CT 2201 | Ingredion | HOMECRAFT® Pulse CT 2201 Flour is a lentil flour which is the mechanically milled and processed portion of the dehulled split lentil cotyledons of sound, healthy, dry, and clean yellow lentils (Lens culinaris). The flour undergoes proprietary physical tre...view more HOMECRAFT® Pulse CT 2201 Flour is a lentil flour which is the mechanically milled and processed portion of the dehulled split lentil cotyledons of sound, healthy, dry, and clean yellow lentils (Lens culinaris). The flour undergoes proprietary physical treatment that provides cleaner flavor profile. view less | |
| L-Lysine Monohydrochloride | Foodchem International Corporation | L-Lysine Monohydrochloride is one of the eight essential amino acids in the human body. It appears as a white or light brown crystalline powder. This product is often used as a food additive in potatoes, rice and flour. It is also used to deodorize and ke...view more L-Lysine Monohydrochloride is one of the eight essential amino acids in the human body. It appears as a white or light brown crystalline powder. This product is often used as a food additive in potatoes, rice and flour. It is also used to deodorize and keep fresh in canned food. view less | |
| L-Lysine Monohydrochloride | Ronas Chemicals Ind.Co.,Ltd. | L-Lysine Monohydrochloride is a white or nearly white free flowing crystalline powder. This product is often used as a food additive in potatoes, rice and flour. It is also used to deodorize and keep fresh in canned food. | |
| LA Zerolux® | Corbion | LA Zerolux® is a 32% concentration of benzoyl peroxide for bleaching flour and whey. Benzoyl peroxide oxidizes colored pigments, making flour whiter. The oxidation occurs in the dry state. LA Zerolux® is also used in whey bleaching. Benzoyl peroxide oxidi...view more LA Zerolux® is a 32% concentration of benzoyl peroxide for bleaching flour and whey. Benzoyl peroxide oxidizes colored pigments, making flour whiter. The oxidation occurs in the dry state. LA Zerolux® is also used in whey bleaching. Benzoyl peroxide oxidizes the annatto color, which is normally added during the cheese making operation. view less | |
| LC-5 Assist® | Corbion | LC-5 Assist® is a blend of L-Cysteine and special excipients. The product is used to reduce dough mixing time and to produce softer, more extensible dough. The calcium carbonate improves the product stability and makes Cysteine less corrosive when in cont...view more LC-5 Assist® is a blend of L-Cysteine and special excipients. The product is used to reduce dough mixing time and to produce softer, more extensible dough. The calcium carbonate improves the product stability and makes Cysteine less corrosive when in contact with metal. view less | |
| M223 | Haifa Group | M223 is a white hygroscopic powdered dough improving agent. It is a food grade Tri-sodium Pyrophosphate Anhydrous Powder. It is used for meat emulsions, sausages, chopped and ground meat as well as seafood and dairy products. This product is Kosher and Ha...view more M223 is a white hygroscopic powdered dough improving agent. It is a food grade Tri-sodium Pyrophosphate Anhydrous Powder. It is used for meat emulsions, sausages, chopped and ground meat as well as seafood and dairy products. This product is Kosher and Halal approved. view less | |
| Magnesium Carbonate | Lianyungang Kede Chemical Industry Co., Ltd | Magnesium Carbonate is an odorless white frangible mass or loose white powder. Uses in the food industry include as an alkalescence agent, flour enhancer, acidity regulator, anti caking agent, and a bulking agent if a variety of foods. As a food additive...view more Magnesium Carbonate is an odorless white frangible mass or loose white powder. Uses in the food industry include as an alkalescence agent, flour enhancer, acidity regulator, anti caking agent, and a bulking agent if a variety of foods. As a food additive it is used in salts, dry mixes and icing sugar. It can also be used as an antacid, laxative, and as a low-sodium salt substitute. view less | |
| Maturox® | Corbion | Maturox® is used as a maturing agent and flour improver at the mill, bakery or mix plant. It helps reduce variability with flour performance during mixing of yeast leavened bakery products. Maturox® provides improved dough handling tolerances during proce...view more Maturox® is used as a maturing agent and flour improver at the mill, bakery or mix plant. It helps reduce variability with flour performance during mixing of yeast leavened bakery products. Maturox® provides improved dough handling tolerances during processing and increases gluten strength providing greater finished product volume (increased gas retention). view less | |
| Mesquite Powder | Algarrobos Organicos del Peru S.A.C. | Mesquite Powder is obtained from the mesocarp of the pods of Prosopis Pallida. It is a GMO product that varies in color depending on the color of the tree. This flour is often used as a flour substitute in cooking. | |
| Monocalcium Phosphate | Jiangsu Kolod Food Ingredients Plant | Monocalcium Phosphate is a white crystalline powder or flaky crystal that is soluble in hydrochloric acid and nitric acid and slightly soluble in water. It is used in the food industry as a swelling agent, dough regulator, buffering agent, firming agent, ...view more Monocalcium Phosphate is a white crystalline powder or flaky crystal that is soluble in hydrochloric acid and nitric acid and slightly soluble in water. It is used in the food industry as a swelling agent, dough regulator, buffering agent, firming agent, nutritional supplement and a chelating agent. It is packed with polyethylene bag as inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. view less | |
| Monosodium Phosphate | Jiangsu Kolod Food Ingredients Plant | Monosodium Phosphate is a colorless column crystal that is odorless and slightly deliquescent. In the food industry it is used as a buffering, character improving agent, emulsifier, nutrition supplement, antioxidant additive, brine penetrable agent, sugar...view more Monosodium Phosphate is a colorless column crystal that is odorless and slightly deliquescent. In the food industry it is used as a buffering, character improving agent, emulsifier, nutrition supplement, antioxidant additive, brine penetrable agent, sugar clarifier, stabilizer, coagulant, and fowl scalding agent. It is packed with polyethylene bag as liner and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. view less | |
| N-ZORBIT® M | Ingredion | N-ZORBIT® M is a tapioca maltodextrin derived from tapioca that has been specially designed to have a very low bulk density. This product is primarily used to increase the volume of dry mixes. In addition, this bland tasting maltodextrin functions excelle...view more N-ZORBIT® M is a tapioca maltodextrin derived from tapioca that has been specially designed to have a very low bulk density. This product is primarily used to increase the volume of dry mixes. In addition, this bland tasting maltodextrin functions excellently as a dispersant for dry ingredients in low solids preparations. view less | |
| Natural-2 | Corbion | Natural-2 is a completely natural dough improver that uses the most recent advances in enzyme technology to replace chemical conditioners. It provides volume, machineability and tolerance similar to standard dough conditioners. Natural-2 helps to achieve ...view more Natural-2 is a completely natural dough improver that uses the most recent advances in enzyme technology to replace chemical conditioners. It provides volume, machineability and tolerance similar to standard dough conditioners. Natural-2 helps to achieve superior dough strength in automated operations. view less | |
| NB CT-1 | Corbion | NB CT-1 is an accelerated dough improver that eliminates fermentation time in yeast raised baked products using conventional equipment. The enhanced dough will have superior extensibility without tearing. It increases absorption without sacrificing dough ...view more NB CT-1 is an accelerated dough improver that eliminates fermentation time in yeast raised baked products using conventional equipment. The enhanced dough will have superior extensibility without tearing. It increases absorption without sacrificing dough machinability. When using NB CT-1 the average overall time from mixer to final bake is approximately 2-1/2 hours. Use a maximum of 1 pound of NB CT-1 to 100 pounds of flour in yeast raised rolls, specialty breads, sweet doughs or yeast doughnut formulas. view less | |
| NEEPO™ SPLITS | Neelkanth Polymers | NEEPO™ SPLITS is a Guar Refined Splits with a dehusking rating of up to 96 %. It is a Food-grade guar gum, with a maximum of 5% Protein and 10% Moisture. The commercial production of guar gum normally uses roasting, differential attrition, sieving, and po...view more NEEPO™ SPLITS is a Guar Refined Splits with a dehusking rating of up to 96 %. It is a Food-grade guar gum, with a maximum of 5% Protein and 10% Moisture. The commercial production of guar gum normally uses roasting, differential attrition, sieving, and polishing. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. view less | |
| NutraFine® RS | Hoganas AB | NutraFine® RS is an elemental iron powder. This product contains a minimum of 98% iron and less than 0.5% is acid insoluble. NutraFine® RS is used in various food applications for iron enrichment. This product can be used in breads, bakery products, and c...view more NutraFine® RS is an elemental iron powder. This product contains a minimum of 98% iron and less than 0.5% is acid insoluble. NutraFine® RS is used in various food applications for iron enrichment. This product can be used in breads, bakery products, and cereal products. view less | |
| Panaid® CS | Corbion | Panaid® CS is an off-white free-flowing powder designed to reduce mixing time and improve dough handling characteristics. | |
| Pristine® Dough Side 250 (134941) | Corbion | Pristine® Dough Side 250 is natural dough alternative of strengthener and conditioner designed specifically for use in the dough application. It must be used in combination with Pristine® Ferment 250 to be completely functional they are made to work toget...view more Pristine® Dough Side 250 is natural dough alternative of strengthener and conditioner designed specifically for use in the dough application. It must be used in combination with Pristine® Ferment 250 to be completely functional they are made to work together. They can be used in a sponge and dough system or combined for a straight dough system. It is a natural dough strengthener and conditioner. It can be used to reduce label un-friendly chemicals like DATEM, ADA, SSL. It can be used to reduce gluten and reduce overall ingredient costs. Reduces total number of ingredients added at the mixer – simplifies the formula. view less | |
| Purple Corn Flour | Algarrobos Organicos del Peru S.A.C. | Purple Corn Flour contains high antioxidant levels as well as anti-inflammatory abilities and connective tissue regeneration properties. Because of these benefits, it is commonly used as a flour replacement when baking and cooking. | |
| Quinoa Flour | Agroseller S.R.L. | Quinoa Flour is a food that is obtained by grinding pre-washed quinoa grain. It is a simple and easy food to prepare, very versatile, and can be substituted for other flours. It is gluten-free, high in calcium and fiber, and contains Omega-3 and -6, which...view more Quinoa Flour is a food that is obtained by grinding pre-washed quinoa grain. It is a simple and easy food to prepare, very versatile, and can be substituted for other flours. It is gluten-free, high in calcium and fiber, and contains Omega-3 and -6, which lower cholesterol levels in the body. This product can be used in soups, main dishes, desserts, beverages, breads, biscuits, and for infant/children nutrition. view less | |
| Rice Flour | Rohan International | Rice Flour is produced from polished raw rice and is gluten free. It is in the form of finely ground powder, has no odor, and is a natural white color. Rice Flour is used cereals, crackers, chips, snacks, baking mixes, sweets, dough, and pasta. | |
| SANOVO Hen Egg Yolk Powder (Free Range, art. no. 1503) | SANOVO BIOTECH A/S | SANOVO Hen Egg Yolk Powder (Free Range, art. no. 1503) is a pasteurized and spray dried hen egg yolk from free range chickens. It is a yellowish-cream to white powder, with a natural odour and taste, characteristic of hen egg matter and free of foreign o...view more SANOVO Hen Egg Yolk Powder (Free Range, art. no. 1503) is a pasteurized and spray dried hen egg yolk from free range chickens. It is a yellowish-cream to white powder, with a natural odour and taste, characteristic of hen egg matter and free of foreign odours and flavours. 100 g of powder dissolved in 125 ml of water corresponds to approximately 225 g. of fresh liquid hen egg yolks. This product is suitable for use in mayonnaise, dressings, pasta, ice cream, baked products, cake mix or other products where egg yolk is needed view less | |
| SANOVO Hen Egg Yolk Powder (Free Range, M&S) | SANOVO BIOTECH A/S | SANOVO Hen Egg Yolk Powder (Free Range, M&S) is a spray dried hen egg yolk. It is a yellowish-cream to white powder with a natural odour and taste, characteristic of hen egg matter and free of foreign odours and flavours. 100 g of powder dissolved in 125 ...view more SANOVO Hen Egg Yolk Powder (Free Range, M&S) is a spray dried hen egg yolk. It is a yellowish-cream to white powder with a natural odour and taste, characteristic of hen egg matter and free of foreign odours and flavours. 100 g of powder dissolved in 125 ml of water corresponds to approximately 225 g. of fresh liquid hen egg yolks. This product is suitable for use in mayonnaise, dressings, pasta, ice cream, baked products, cake mix, or other products where egg yolk is needed. view less | |
| Selenium Select® 5000 DCP | Sabinsa Corporation | Selenium Select® 5000 DCP is a trituration of fully complexed L-selenomethionine with dicalcium phosphate, and not a dry blend of selenium and methionine. This product has a total plate count of less than 5000cfu/g, and a yeast and mold count of less than...view more Selenium Select® 5000 DCP is a trituration of fully complexed L-selenomethionine with dicalcium phosphate, and not a dry blend of selenium and methionine. This product has a total plate count of less than 5000cfu/g, and a yeast and mold count of less than 100cfu/g. This product is supplied in an off-white powder with a characteristic odor. view less | |
| Selenium Select® Pure | Sabinsa Corporation | Selenium Select® Pure is a fully complexed L-selenomethionine compound, and not a dry blend of selenium and methionine. This product is supplied in a white to off-white crystalline powder with a characteristic odor. It is soluble in hot water, and very sl...view more Selenium Select® Pure is a fully complexed L-selenomethionine compound, and not a dry blend of selenium and methionine. This product is supplied in a white to off-white crystalline powder with a characteristic odor. It is soluble in hot water, and very slightly soluble in methanol. Selenium Select® Pure has an assay (HPLC) of not less than 97.0, and not more than 103.0% as is basis. view less | |
| Sesame Flour | Agroseller S.R.L. | Sesame Flour is rich in amino acids and contains 3 times more calcium than milk. It helps to reduce cholesterol levels and is beneficial in regulating bowel function. This product has several applications in the kitchen, its flavor makes it ideal to give ...view more Sesame Flour is rich in amino acids and contains 3 times more calcium than milk. It helps to reduce cholesterol levels and is beneficial in regulating bowel function. This product has several applications in the kitchen, its flavor makes it ideal to give a very unique touch to many dishes such as salad dressings or sauces for meats, dips, bread, muesli, soups, and more. view less | |
| Sodium Acid Pyrophosphate | Reephos Chemical Co., Ltd. | Sodium Acid Pyrophosphate is a white crystal or power, soluble in water. It acts as a buffer, leaven, modifier, emulsifier, nutrient and canning preservative in foods. Sodium acid pyrophosphate is used in cooking to shorten the fermentation time of cakes...view more Sodium Acid Pyrophosphate is a white crystal or power, soluble in water. It acts as a buffer, leaven, modifier, emulsifier, nutrient and canning preservative in foods. Sodium acid pyrophosphate is used in cooking to shorten the fermentation time of cakes, crackers and pies. However, it increases the fermentation speed in roasted food items, such as pizza breads. It is also used in noodles, potato products, syrups, canned and processed seafood. view less | |
| Sodium Bicarbonate Food Grade | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Sodium Bicarbonate Food Grade is a white powder that is primarily used in baking where it reacts with other components to release carbon dioxide, that helps dough rise. Many laboratories keep a bottle of sodium bicarbonate powder within easy reach, becau...view more Sodium Bicarbonate Food Grade is a white powder that is primarily used in baking where it reacts with other components to release carbon dioxide, that helps dough rise. Many laboratories keep a bottle of sodium bicarbonate powder within easy reach, because sodium bicarbonate is amphoteric, reacting with acids and bases. It is used in an aqueous solution as an antacid taken orally to treat acid indigestion and heartburn, etc. view less | |
| Sodium Carboxymethyl Cellulose Food Grade | Sinocmc Co., Ltd. | Sodium Carboxymethyl Cellulose Food Grade is widely used in drinks, milk products, flouring products and seasoning. It has functions as a toughener, stabilizer, thickener, water maintainer and emulsifier for various food applications. | |
| Sodium Hexametaphosphate | Reephos Chemical Co., Ltd. | Sodium Hexametaphosphate is a white powder that is water soluble. It is a food additive used as a curing agent, emulsifier and sequestrate. It is used in cheese, sour creams, yogurts, ice-creams, whipped topping, artificial maple syrup, packaged egg whit...view more Sodium Hexametaphosphate is a white powder that is water soluble. It is a food additive used as a curing agent, emulsifier and sequestrate. It is used in cheese, sour creams, yogurts, ice-creams, whipped topping, artificial maple syrup, packaged egg whites, frozen desserts, gelatin desserts, salad dressing, breakfast cereal, fruit jelly, packaged vegetables, cured meats, roast beef, seafood, fish fillets, herring, milk-based beverages, and in dough and flour mixes. view less | |
| "Soon Soon" Hydrogenated Palm Stearine | Soon Soon Oilmills SDN BHD | "Soon Soon" Hydrogenated Palm Stearine provides functional and structural stability to foods and improves shelf life. It is used in peanut butter, bakery mixes, breading mixes, seasoning mixes, and shortening. | |
| SQzyme FA P | Suntaq International Ltd. | SQzyme FA P is a concentrated tawny powder fungal alpha-amylase. It hydrolyses starch to maltose maltotriose, glucose and other oligose. It is used as a food grade enzyme as a flour improver to enhance crumb structure and baking volume | |
| SQzyme GO P | Suntaq International Ltd. | SQzyme GO P is a yellowish powder concentrated Glucose Oxidase, which is made from a fungal strain by submerged liquid fermentation through cultivation and extraction technique. It keeps food fresh, protects color, dissolves oxygen in food and prolongs th...view more SQzyme GO P is a yellowish powder concentrated Glucose Oxidase, which is made from a fungal strain by submerged liquid fermentation through cultivation and extraction technique. It keeps food fresh, protects color, dissolves oxygen in food and prolongs the shelf life. It is used in flour, baking, beer, juice, etc. view less | |
| SQzyme LS P | Suntaq International Ltd. | SQzyme LS P is a highly concentrated Lipase, which is produced from refined fungal strain Aspergillus oryzae by submerged liquid fermentation. It modifies the natural lipids in flour to strengthen the dough and can be used as a flour improver. | |
| Strong-Do | Corbion | Strong-Do combines the four qualities of improvement for baked products. It increases dough strength and volume, improves dough tolerance and extends shelf life. Strong-Do also adds 1/2% protein to flour with CSL as a strengthener. | |
| Sucralose | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Sucralose is a white crystalline powder used as a substitute for sugar. It is 600-650 times sweeter than sucrose and is usually used in baking mixes, chewing gum, and non-alcoholic beverages. | |
| Super-Zyme | Corbion | Super-Zyme is a protease enzyme containing blend, formulated especially for controlled reduction of dough mixing requirements in yeast raised bakery products. Proper usage will improve machine ability during makeup and improve finished crumb characteristi...view more Super-Zyme is a protease enzyme containing blend, formulated especially for controlled reduction of dough mixing requirements in yeast raised bakery products. Proper usage will improve machine ability during makeup and improve finished crumb characteristics. The typical application in bread, buns, rolls and sweet dough & Danish is 4-12 ounces cwt. flour. view less | |
| Tara Gum | Argos Export S.A. | Tara Gum is an endosperm of the Tara seed. It is a thickener and a dough conditioner that is free of polluting agents. This product is used in soups, spices, dough, and ice cream. | |
| Tri Calcium Phosphate FCC/NF/EP | Gadot Biochemical Industries Ltd | Tri Calcium Phosphate FCC/NF/EP is a white free flowing powder that is tasteless, odorless, almost insoluble in water and insoluble in alcohol. This product is mainly used as a calcium fortifier in various food and beverage applications, as a free flowing...view more Tri Calcium Phosphate FCC/NF/EP is a white free flowing powder that is tasteless, odorless, almost insoluble in water and insoluble in alcohol. This product is mainly used as a calcium fortifier in various food and beverage applications, as a free flowing agent in powdered sugar, flour, and dry soup and drink mixes, and as a dispersant in tablets. view less | |
| Tricalcium Phosphate | Wuhan Golden Wing Industry & Trade Co., Ltd | Tricalcium Phosphate is a white crystalline powder. This product acts as an anti-caking agent in flour. It is used as a calcium intensifier in milk powder, candy, pudding, condiments and meat. | |
| Tricalcium Phosphate(Food Grade) | Foodchem International Corporation | Tricalcium Phosphate(Food Grade) appears as a white odorless powder. It is used as an anti-caking agent, nutritional supplement (calcium intensifier), pH regulator and buffer. This product is often used in flour, additives in milk powder, candy, pudding, ...view more Tricalcium Phosphate(Food Grade) appears as a white odorless powder. It is used as an anti-caking agent, nutritional supplement (calcium intensifier), pH regulator and buffer. This product is often used in flour, additives in milk powder, candy, pudding, condiments, and meat products. view less | |
| Tripotassium Phosphate | Jiangsu Kolod Food Ingredients Plant | Tripotassium Phosphate is a white crystal or granule, that is odorless and hygroscopic. In the food industry it is used as a buffering agent, chelating agent, yeast food, emulsifying salt, and synergistic agent of anti oxidation. It is packed with polyeth...view more Tripotassium Phosphate is a white crystal or granule, that is odorless and hygroscopic. In the food industry it is used as a buffering agent, chelating agent, yeast food, emulsifying salt, and synergistic agent of anti oxidation. It is packed with polyethylene bag as inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. view less | |
| TSPP M225 | Haifa Group | TSPP M225 is a white fine powdered dough improving agent. It is a food grade Tetrasodium Pyrophosphate Anhydrous. It is used for meat emulsions, sausages, chopped and ground meat as well as seafood and dairy products. This product is Kosher and Halal appr...view more TSPP M225 is a white fine powdered dough improving agent. It is a food grade Tetrasodium Pyrophosphate Anhydrous. It is used for meat emulsions, sausages, chopped and ground meat as well as seafood and dairy products. This product is Kosher and Halal approved. view less | |
| Urea | Jiangsu Kolod Food Ingredients Plant | Urea is a colorless or white flaky or crystalline powder, with no odor and has hygroscopicity. It is used as yeast food and gum confection enhancer. Soluble in water, ethanol and benzene and almost insoluble in aether and chloroform. It can also be used i...view more Urea is a colorless or white flaky or crystalline powder, with no odor and has hygroscopicity. It is used as yeast food and gum confection enhancer. Soluble in water, ethanol and benzene and almost insoluble in aether and chloroform. It can also be used in ethanol drinks, gluten products, wines and yeast fermented baking products. It is packed with polythene bag as the inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. view less | |
| Viscosity Controlled Flour 5508 | Didion Milling | Viscosity Controlled Flour 5508 is made of dry milled 100% natural de-germinated yellow corn with no chemical additives or preservatives. The product is light tan in color, bland in taste, fine powder texture and has a clean cereal odor. Viscosity Control...view more Viscosity Controlled Flour 5508 is made of dry milled 100% natural de-germinated yellow corn with no chemical additives or preservatives. The product is light tan in color, bland in taste, fine powder texture and has a clean cereal odor. Viscosity Controlled Flour 5508 hydrates to form a paste with a narrow viscosity range. This product can be used in breading and batters or where viscosity control range is critical. It has a protein content of 7.0%, a fiber amount of 0.7% and an ash level of 0.7%. view less | |
| Vital Wheat Gluten | Qingdao Rawchem Imp&Exp Co., Ltd. | Vital Wheat Gluten is a solid that has a dry texture with a pale yellow powder color. Wheat gluten is a high-protein polymer extracted from wheat by washing away the starch granules and leaving just the insoluble gluten. Also called vital wheat protein, t...view more Vital Wheat Gluten is a solid that has a dry texture with a pale yellow powder color. Wheat gluten is a high-protein polymer extracted from wheat by washing away the starch granules and leaving just the insoluble gluten. Also called vital wheat protein, this product is great for a dough additive because of its high vegetable protein as well as making it a useful alternative to meat. view less | |
| Water Chestnuts | Mother Herbs (P) Ltd. | Water Chestnuts (Trapa bispinosa) are a type of aquatic plant cultivated for its edible root. These roots are a staple of Chinese and Asian cuisine, thanks to their delicate flavor and crunchy texture. They can also be found in pickled form at some market...view more Water Chestnuts (Trapa bispinosa) are a type of aquatic plant cultivated for its edible root. These roots are a staple of Chinese and Asian cuisine, thanks to their delicate flavor and crunchy texture. They can also be found in pickled form at some markets, and the flesh is sometimes ground to make flour. view less | |
| WECOBEE® M | Stepan Specialty Products LLC | WECOBEE® M is a triglyceride derived from fully hardened palm kernel oil. It is used as a cocoa butter replacement for confectionery coatings and is used in dairy toppings and baked goods. | |
| WECOBEE® S | Stepan Specialty Products LLC | WECOBEE® S is a triglyceride derived from fully hardened palm kernel and cottonseed oils. This product is used as a cocoa butter alternative for confectionery coatings or in dairy toppings and baked goods. | |
| Wheat | Mother Herbs (P) Ltd. | Wheat (Triticum sativum) is a highly nutritious and useful grain that is used to make flour. If the flour is made solely from the endosperm, it is known as white flour. If the germ is ground as well, the product is called germ flour. Flour that uses the w...view more Wheat (Triticum sativum) is a highly nutritious and useful grain that is used to make flour. If the flour is made solely from the endosperm, it is known as white flour. If the germ is ground as well, the product is called germ flour. Flour that uses the whole kernel is called whole wheat. The product's main use is for flour but also is the source of alcoholic beverages. view less | |
| WrightDough® #18 WE-50171 | The Wright Group | WrightDough® #18 is an all purpose dough conditioner that functionality replaces DATEM esters at significantly lower usage. It is recommended for all types of yeast leavened products: breads, rolls, donuts, danish, sweet goods and par baked systems. It ca...view more WrightDough® #18 is an all purpose dough conditioner that functionality replaces DATEM esters at significantly lower usage. It is recommended for all types of yeast leavened products: breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item. view less | |
| WrightDough® #43 WE-50225 | The Wright Group | WrightDough® #43 is an off white powdered all-purpose dough conditioner that contains no bromate, emulsifiers or ADA. It functionally replaces DATEM, SSL, etc. at a low usage level 0.25% basis on flour. | |
| WrightDough® #49 WE-50243 Gluten Free Clean Label | The Wright Group | WrightDough® #49 is an all-purpose dough conditioner which is designed to be used in gluten-free fermentation-based bakery items. This off-white powdered potassium bromate-free dough conditioner may be used in clean labeled, gluten free products. |
