| Acti-Fresh Clean Label | Puratos | Acti-Fresh Clean Label is a freshness enhancer formulated to extend and improve the freshness of many applications including: cake donuts, snack cakes and sweet goods. This product improves freshness without the addition of chemicals or emulsifiers. | |
| Neoverol 60 | Lasenor | Neoverol 60 is Sorbitan Monostearate (E-491) that is in a powdered or flaked amber solid, which is soluble in oil and alcohol, and insoluble in water. Noverol 60 is a water in oil food-grade emulsifier. Sorbitan esters (NEOVEROL series) and their oxyethyl...view more Neoverol 60 is Sorbitan Monostearate (E-491) that is in a powdered or flaked amber solid, which is soluble in oil and alcohol, and insoluble in water. Noverol 60 is a water in oil food-grade emulsifier. Sorbitan esters (NEOVEROL series) and their oxyethylenated derivatives (TAGEL series) can be combined to obtain with precision the required HLB for a concrete application. Neoverol 60 is used in the processing of active dry yeast. It is used before the yeast drying, protecting the cells by covering them and helping the subsequent rehydration. The recommended dosage is 1.0% based on the dry weight of the yeast. 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 |
| Acti-Fresh Gold Cake Donuts | Puratos | Acti-Fresh Gold Cake Donuts utilizes new technology to help improve the freshness of cake donuts, snack cakes and other baked goods. Some of the advantages of embracing the new technology include better quality products and healthier recipes. | |
| Panodan® Powerflex™ 2099 K-A | Dupont Nutrition & Health | Panodan® Powerflex™ 2099 K-A is a Kosher-certified blend of diacetyl tartaric acid ester of mono-diglycerides (DATEM) and mono-diglycerides made from edible, refined vegetable fats, calcium sulfate (anticaking agent), enzymes, and wheat starch. This produ...view more Panodan® Powerflex™ 2099 K-A is a Kosher-certified blend of diacetyl tartaric acid ester of mono-diglycerides (DATEM) and mono-diglycerides made from edible, refined vegetable fats, calcium sulfate (anticaking agent), enzymes, and wheat starch. This product is ideal for flour tortillas in order to improve softness and flexibility, reduce staling, extend shelf life, and improve machinability and dough strength. view less | |
| ABM 310 Gluten & Emulsifier Enhancer (5212) | AB Mauri North America | ABM 310 Gluten & Emulsifier Enhancer (5212) is a dough improver designed to optimize the dough and is an essential ingredient to the bread-making process. It modifies the gluten structure of the dough, so that the carbon dioxide (produced by yeast or che...view more ABM 310 Gluten & Emulsifier Enhancer (5212) is a dough improver designed to optimize the dough and is an essential ingredient to the bread-making process. It modifies the gluten structure of the dough, so that the carbon dioxide (produced by yeast or chemical leaveners) retention is optimized. view less | |
| Baker's Best Dough Conditioner (5152) | AB Mauri North America | Baker's Best Dough Conditioner (5152) is an enzyme-based oxidant system designed specifically for bread, rolls, and buns.This product is designed specifically to enhance dough stability through rotary and extrusion dividers through a unique combination of...view more Baker's Best Dough Conditioner (5152) is an enzyme-based oxidant system designed specifically for bread, rolls, and buns.This product is designed specifically to enhance dough stability through rotary and extrusion dividers through a unique combination of enzymes, emulsifier, and oxidants. It enhances processing tolerance and finished volume of bakery products. It is recommended for all yeast-raised breads, buns and rolls. view less |
