| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| 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...veja mais 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. veja menos | Request Sample |
| 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...veja mais 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. veja menos | Request Sample |
| Acrylaway® L | Novozymes | Acrylaway® L is a liquid product produced by fermentation of a microorganism which is self-cloned according to the EU definition. The enzyme protein is separated and purified from the production organism. This product is recommended to reduce acrylamide f...veja mais Acrylaway® L is a liquid product produced by fermentation of a microorganism which is self-cloned according to the EU definition. The enzyme protein is separated and purified from the production organism. This product is recommended to reduce acrylamide for french fries and other potato based snacks. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| Agar Agar | AEP Colloids, Inc. | Agar Agar is a complex polysaccharide extracted from Red Seaweed of the class Rhodophyceae. Due to its ability to form a firm thermo-reversible gel, one of the unique aspects of Agar is the temperature difference between its gelation point and melting po...veja mais Agar Agar is a complex polysaccharide extracted from Red Seaweed of the class Rhodophyceae. Due to its ability to form a firm thermo-reversible gel, one of the unique aspects of Agar is the temperature difference between its gelation point and melting point. This stability can be utilized in many applications such as sugar glazes for doughnuts and pastries. Product is also used in non starch breads and desserts as a non-nutritive bulking agent to produce low calorie products. veja menos | |
| Alpha Gum | Thymly Products Inc. | Alpha Gum is a free flowing powder that is easy to hydrate and has a bland taste. This product enhances textural attributes, structure & viscosity and increases moisture. Alpha Gum can be used as a replacement for guar gum, is high in fiber and omega-3....veja mais Alpha Gum is a free flowing powder that is easy to hydrate and has a bland taste. This product enhances textural attributes, structure & viscosity and increases moisture. Alpha Gum can be used as a replacement for guar gum, is high in fiber and omega-3. This product contains milled flaxseed and maltodextrin. veja menos | |
| Alpha Trim™-W | Nutricepts, Inc. | Alpha Trim™-W is a wheat based amylase inhibitor. It is a free flowing, light tan powder or granular that delays or prevents digestion of starches. The product is used for weight control products, breaking down starchy foods, such as breads, potatoes, ric...veja mais Alpha Trim™-W is a wheat based amylase inhibitor. It is a free flowing, light tan powder or granular that delays or prevents digestion of starches. The product is used for weight control products, breaking down starchy foods, such as breads, potatoes, rice, and pasta into sugars that can be absorbed through the intestinal wall. veja menos | |
| Ammonium Bicarbonate | Anhui BBCA International Co., Ltd. | Ammonium Bicarbonate is a white crystalline powder with a weak ammonia odor. This product is mainly used as a leavening agent in baked goods such as bread, cookies, and cakes. It can also be used as a dough strengthener, a pH control agent, and a texturiz...veja mais Ammonium Bicarbonate is a white crystalline powder with a weak ammonia odor. This product is mainly used as a leavening agent in baked goods such as bread, cookies, and cakes. It can also be used as a dough strengthener, a pH control agent, and a texturizer. veja menos | |
| Ammonium Bicarbonate | Foodchem International Corporation | Ammonium Bicarbonate is a white crystalline powder with a weak ammonia odor. This product is mainly used as a foaming agent in baked goods such as bread, cookies, and cakes. | |
| Ammonium Bicarbonate | Ronas Chemicals Ind.Co.,Ltd. | Ammonium Bicarbonate is made up of white crystals and is used as a food additive for fermentation. It can also be added to baked goods to help soften bread and biscuits. | |
| Ammonium Bicarbonate | Tianjin Huge Roc Enterprises Co., Ltd. | Ammonium Bicarbonate is also known as ammonium hydrogen carbonate and bicarbonate of ammonia. This is a white monoclinic crystal product that does not dissolve in ethanol and is not stable in the air. Ammonium Bicarbonate is used to make baking food such ...veja mais Ammonium Bicarbonate is also known as ammonium hydrogen carbonate and bicarbonate of ammonia. This is a white monoclinic crystal product that does not dissolve in ethanol and is not stable in the air. Ammonium Bicarbonate is used to make baking food such as bread, biscuit, etc. veja menos | |
| Ammonium Bicarbonate (2422) | AB Mauri North America | Ammonium Bicarbonate (2422) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods a...veja mais Ammonium Bicarbonate (2422) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Ammonium Bicarbonate FCC | Canton Chem, Inc. | Ammonium Bicarbonate FCC appears as a white crystal or crystalline powder. This product has a molecular weight of 79.06, an assay of 99.0 - 100.5%, and is denoted by the CAS number 1066-33-7. This product is soluble in water, and insoluble in alcohol. Amm...veja mais Ammonium Bicarbonate FCC appears as a white crystal or crystalline powder. This product has a molecular weight of 79.06, an assay of 99.0 - 100.5%, and is denoted by the CAS number 1066-33-7. This product is soluble in water, and insoluble in alcohol. Ammonium Bicarbonate FCC is used in food and beverage products as a mineral fortifier. veja menos | |
| Ammonium Carbonate FCC | Canton Chem, Inc. | Ammonium Carbonate FCC appears as a white powder, or as a hard, white or translucent mass. This product has a molecular weight of 175.14, an assay of 30.0 - 34.0%, and is denoted by the CAS number 506-87-6. This product is freely soluble in water. Ammoniu...veja mais Ammonium Carbonate FCC appears as a white powder, or as a hard, white or translucent mass. This product has a molecular weight of 175.14, an assay of 30.0 - 34.0%, and is denoted by the CAS number 506-87-6. This product is freely soluble in water. Ammonium Carbonate FCC is used in food and beverage products as a mineral fortifier. veja menos | |
| Ammonium Chloride | Penta Manufacturing Company | Ammonium Chloride is a white to off white solid that is used to add a crisp texture to cookies and snacks. It is also used as a dough conditioner and yeast food in bread, rolls and buns. In addition, it can be used to spice up liquorice and add flavor to...veja mais Ammonium Chloride is a white to off white solid that is used to add a crisp texture to cookies and snacks. It is also used as a dough conditioner and yeast food in bread, rolls and buns. In addition, it can be used to spice up liquorice and add flavor to vodka. veja menos | |
| Ammonium Chloride FCC | Canton Chem, Inc. | Ammonium Chloride FCC appears as a colorless crystalline to white colored crystalline powder. This product has a molecular weight of 53.49, an assay of 99.0% minimum, and is denoted by the CAS number 12125-02-9. This product is soluble in water. Ammonium ...veja mais Ammonium Chloride FCC appears as a colorless crystalline to white colored crystalline powder. This product has a molecular weight of 53.49, an assay of 99.0% minimum, and is denoted by the CAS number 12125-02-9. This product is soluble in water. Ammonium Chloride FCC is used in food and beverage products as a mineral fortifier. veja menos | |
| Ammonium Chloride USP | Penta Manufacturing Company | Ammonium Chloride USP is a colorless to white solid that meets the USP standards for food ingredient authenticity and purity. This product is used to add a crisp texture to cookies and snacks as well as a spice to liquorice and flavoring to vodka. | |
| Ammonium Phosphate Dibasic | Penta Manufacturing Company | Ammonium Phosphate Dibasic is a white solid that can be used as a dough strengthener, firming agent and leavening agent in breads, rolls and buns. In addition, it can be used for purifying sugar and as acidic constituents of baking powder. | |
| Ammonium Phosphate Dibasic FCC | Canton Chem, Inc. | Ammonium Phosphate Dibasic FCC appears as white colored crystals, crystalline powder, or granules. This product has a molecular weight of 132.06, an assay of 96.0 - 102.0%, and is denoted by the CAS number 7783-28-0. This product is freely soluble in wate...veja mais Ammonium Phosphate Dibasic FCC appears as white colored crystals, crystalline powder, or granules. This product has a molecular weight of 132.06, an assay of 96.0 - 102.0%, and is denoted by the CAS number 7783-28-0. This product is freely soluble in water. Ammonium Phosphate Dibasic FCC is used in food and beverage products as a mineral fortifier. veja menos | |
| Ammonium Phosphate Monobasic FCC | Canton Chem, Inc. | Ammonium Phosphate Monobasic FCC appears as white colored crystals, crystalline powder, or granules. This product has a molecular weight of 115.03, an assay of 96.0 - 102.0%, and is denoted by the CAS number 7722-76-1. This product is soluble in water. Am...veja mais Ammonium Phosphate Monobasic FCC appears as white colored crystals, crystalline powder, or granules. This product has a molecular weight of 115.03, an assay of 96.0 - 102.0%, and is denoted by the CAS number 7722-76-1. This product is soluble in water. Ammonium Phosphate Monobasic FCC is used in food and beverage products as a mineral fortifier. veja menos | |
| Ammonium Phosphate Monobasic Granular FCC | Penta Manufacturing Company | Ammonium Phosphate Monobasic Granular FCC are odorless white crystals that are used as buffers. This product can applied as a dough strengthener, a leavening agent, a firming agent and a ph control agent. It is applied to bread, rolls and buns. It can ...veja mais Ammonium Phosphate Monobasic Granular FCC are odorless white crystals that are used as buffers. This product can applied as a dough strengthener, a leavening agent, a firming agent and a ph control agent. It is applied to bread, rolls and buns. It can also be used for purifying sugar and as baking powder with sodium bicarbonate. veja menos | |
| Ammonium Sulfate Granular | Penta Manufacturing Company | Ammonium Sulfate Granular is an odorless white solid that is used as a buffer. This product can be applied as a dough conditioner, firming agent, and a processing aid in bakery products. | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| 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...veja mais 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. veja menos | Request Sample |
| Ascorbic Acid USP34 | Asiamerica Ingredients, Inc. | Ascorbic Acid USP34 appears as a white or almost white crystalline powder and is used as a Vitamin C supplement in food and beverages such as bread and milk powder. This product has a melting point of 191°C~192°C, a specific rotation of +20.5º ~ +21.5º an...veja mais Ascorbic Acid USP34 appears as a white or almost white crystalline powder and is used as a Vitamin C supplement in food and beverages such as bread and milk powder. This product has a melting point of 191°C~192°C, a specific rotation of +20.5º ~ +21.5º and a ph value between 2.1-2.6. veja menos | |
| Azodicarbonamide FCC | American International Chemical (AIC) | Azodicarbonamide FCC is a yellow to orange red odorless powder that is practically insoluble in water, and most organic solvents. It is most commonly used as a dough conditioner in the food industry. | |
| Bagel Eze 5 No L Cysteine 2.0 | Corbion | Bagel Eze 5 No L Cysteine 2.0 is a no time base used to impart salt, sweetness, emulsification and flavor to bagels. | Request Sample |
| Baguette 2.0 | Corbion | Baguette 2.0 is a plastic mixture containing all minor ingredients to produce high quality Baguette breads and rolls. It has a unique oxidation system, which eliminates bromate usage. | Request Sample |
| BAKA-SNAK® | Ingredion | BAKA-SNAK® is a pregelatinized, modified food starch based on waxy maize. It is a white to off-white fine powder that is blended with other dry ingredients prior to forming dough. This product can contribute to volume control, a variety of textural attrib...veja mais BAKA-SNAK® is a pregelatinized, modified food starch based on waxy maize. It is a white to off-white fine powder that is blended with other dry ingredients prior to forming dough. This product can contribute to volume control, a variety of textural attributes, and uniform cell structure. BAKA-SNAK® is developed specially for baked or fried expanded snacks and crackers. veja menos | |
| Baker Cream (2409) | AB Mauri North America | Baker Cream (2409) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is com...veja mais Baker Cream (2409) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Baker's Best Double-Acting Baking Powder (2418) | AB Mauri North America | Baker's Best Double-Acting Baking Powder (2418) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color...veja mais Baker's Best Double-Acting Baking Powder (2418) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Baker's Best Low-Sodium Baking Powder (2483) | AB Mauri North America | Baker's Best Low-Sodium Baking Powder (2483) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color fo...veja mais Baker's Best Low-Sodium Baking Powder (2483) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| 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...veja mais 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. veja menos | Request Sample |
| BakeSmart® | Advanced Ingredients, Inc. | BakeSmart® is a cream-colored, carbohydrate-based powder that has a bland, neutral flavor. It was developed to bind more water in baked goods and retain that moisture over time. The unmatched moisture-binding capability of BakeSmart® increases the shelf ...veja mais BakeSmart® is a cream-colored, carbohydrate-based powder that has a bland, neutral flavor. It was developed to bind more water in baked goods and retain that moisture over time. The unmatched moisture-binding capability of BakeSmart® increases the shelf life of finished goods 2-3 times on average. The extra retained moisture makes food taste more fresh. veja menos | |
| Baking Powder Double Acting # 4 | Thymly Products Inc. | Baking Powder Double Acting # 4 is a specially designed chemical leavener made from food grade products. This product provides bench tolerance with controlled leavening producing optimal results in chemically leavened products. Baking Powder Double Actin...veja mais Baking Powder Double Acting # 4 is a specially designed chemical leavener made from food grade products. This product provides bench tolerance with controlled leavening producing optimal results in chemically leavened products. Baking Powder Double Acting # 4 contains sodium acid pyrophosphate, sodium bicarbonate, corn starch and mono calcium phosphate. veja menos | |
| Baking Powder–Frozen Batter | Thymly Products Inc. | Baking Powder–Frozen Batter appears as a colorless to white crystalline powder that is odorless and has an acid taste. This product is a high quality, dependable, chemical leavening powder with a double acid salt. Baking Powder–Frozen Batter provides sl...veja mais Baking Powder–Frozen Batter appears as a colorless to white crystalline powder that is odorless and has an acid taste. This product is a high quality, dependable, chemical leavening powder with a double acid salt. Baking Powder–Frozen Batter provides slow leavening during mixing with optimum gas during baking. This product contains 5.0% moisture max, 15.2% available carbon dioxide and .3% residual carbon dioxide max. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| BBCA Citric Acid (3515) | AB Mauri North America | BBCA Citric Acid (3515) is an acidulant that is designed to react with chemical leaveners, so that gases are released in a timely manner. | |
| Befresh™ MA | Handary | Befresh™ MA is the next generation of maltogenic amylase preparation, derived from Bacillus subtilis. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elastici...veja mais Befresh™ MA is the next generation of maltogenic amylase preparation, derived from Bacillus subtilis. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products in the market. This product provides key benefits including long-lasting crumb softness, freshness and tenderness, shelf life extension. It has no impact in flavor and taste and has a natural, clean label. veja menos | |
| Benzoic Acid | Tengzhou Aolong Chemical Co., Ltd. | Benzoic Acid is comprised of white, scaly, needle-like crystals with a slight benzaldehyde odor. This product is most commonly used as a preservative and anti-microbial agent in bread, cake, chocolate, jelly, confectionery, jam, candy, cheese, and soy ap...veja mais Benzoic Acid is comprised of white, scaly, needle-like crystals with a slight benzaldehyde odor. This product is most commonly used as a preservative and anti-microbial agent in bread, cake, chocolate, jelly, confectionery, jam, candy, cheese, and soy applications. veja menos | |
| Big '49er | Corbion | Big '49er is a proprietary blend formulated to impart a tart/sour flavor to bread, rolls and specialty baked products. | Request Sample |
| Butyl Paraben | Foodchem International Corporation | Butyl Paraben is a white crystalline powder that is often used as a flavoring additive in food. It dissolves in alcohol, but does not dissolve well in water. This product can be used as an antifungal agent in food such as bread, because it is particularly...veja mais Butyl Paraben is a white crystalline powder that is often used as a flavoring additive in food. It dissolves in alcohol, but does not dissolve well in water. This product can be used as an antifungal agent in food such as bread, because it is particularly active against molds and yeasts, and less active against bacteria. veja menos | |
| C M Enzyme | Corbion | C M Enzyme is a standardized blend of fungal enzymes for use in baking where a portion of the flour is pre-fermented, like Sponge-Dough, Flour Brews or Liquid Ferments. It is most effective when added directly to sponges or brews. Optimum dough and bread ...veja mais C M Enzyme is a standardized blend of fungal enzymes for use in baking where a portion of the flour is pre-fermented, like Sponge-Dough, Flour Brews or Liquid Ferments. It is most effective when added directly to sponges or brews. Optimum dough and bread properties are attained when C M Enzyme is used in combination with Caravan® standardized oxidation products, for example the Dependox® and Doughmaker lines. veja menos | Request Sample |
| Calcium Formate | Shanghai Yancui Import and Export Corporation | Calcium Formate is the calcium salt of formic acid. This product appears as a white crystalline powder, and it can be used in ice cream, bread, and meat products. | |
| Calcium Lactate | Foodchem International Corporation | Calcium Lactate is an odorless, white granular or powder that can be easily dissolved in hot water. It is a nutrition fortifier for calcium, buffering agent and raising agent for bread and pastry. It is also a source of calcium for food and beverages, and...veja mais Calcium Lactate is an odorless, white granular or powder that can be easily dissolved in hot water. It is a nutrition fortifier for calcium, buffering agent and raising agent for bread and pastry. It is also a source of calcium for food and beverages, and is often used in jellies, chewing gum, fruit packing and processed meat products. veja menos | |
| Calcium Lactate | Ronas Chemicals Ind.Co.,Ltd. | Calcium Lactate is an odorless, white powder or granules used as a calcium additive in food and beverages. It is a nutrition fortifier for calcium, buffering agent and raising agent for bread and pastry. It can also be used in jellies, processed meat, and...veja mais Calcium Lactate is an odorless, white powder or granules used as a calcium additive in food and beverages. It is a nutrition fortifier for calcium, buffering agent and raising agent for bread and pastry. It can also be used in jellies, processed meat, and chewing gum. veja menos | |
| Calcium Propionate | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Calcium Propionate, also know as propionic acid calcium salt, is a white powder commonly used as a preservative and mold/mildew inhibitor in applications such as bread, cakes, and cheese. | |
| Calcium Propionate | Jiangsu Kolod Food Ingredients Plant | Calcium Propionate is a white crystalline granule or powder, that is odorless or has little to no propionate smell. It is used as a preservative or mold or rope inhibitor. It is soluble in water and insoluble in alcohol and ethers. The net weight of each ...veja mais Calcium Propionate is a white crystalline granule or powder, that is odorless or has little to no propionate smell. It is used as a preservative or mold or rope inhibitor. It is soluble in water and insoluble in alcohol and ethers. The net weight of each bag is 25 kg. veja menos | |
| Calcium Propionate | Tengzhou Aolong Chemical Co., Ltd. | Calcium Propionate is a white crystal, granular, or crystalline powder that can be odorless, or have a slight propionic acid odor. This product is most commonly used as a food preservative in breads, cakes, chocolate products, jelly, confectionery, jam, c...veja mais Calcium Propionate is a white crystal, granular, or crystalline powder that can be odorless, or have a slight propionic acid odor. This product is most commonly used as a food preservative in breads, cakes, chocolate products, jelly, confectionery, jam, cheese, etc. veja menos | |
| Calcium Propionate Crystal (2560) | AB Mauri North America | Calcium Propionate Crystal (2560) is a calcium salt of propionic acid. Calcium Propionate Crystal (2560) is recommended for use in yeast raised bakery products whose pH level is at 5.5 or lower such as breads, buns, sweet doughs, etc. | |
| Calcium Propionate Powder (2559) | AB Mauri North America | Calcium Propionate Powder (2559) is a calcium salt of propionic acid. It is recommended for use in yeast raised bakery products where the pH level is at 5.5 or lower such as breads, buns, and sweet dough. Calcium Propionate Powder (2559) is recommended to...veja mais Calcium Propionate Powder (2559) is a calcium salt of propionic acid. It is recommended for use in yeast raised bakery products where the pH level is at 5.5 or lower such as breads, buns, and sweet dough. Calcium Propionate Powder (2559) is recommended to be used between 0.125% - 1.0%. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| Complete Do Soft Modified 2.0 | Corbion | Complete Do Soft Modified 2.0 is a conditioner for the wholesale production of buns, rolls and bread. | Request Sample |
| 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...veja mais 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. veja menos | Request Sample |
| Danube VII ZTF No ADA | Corbion | Danube VII ZTF No ADA is a Trans Fat Free no-time base for bread and rolls. Formulated for products requiring maximum volume and optimum tolerance. | Request Sample |
| DATEM | Foodchem International Corporation | DATEM is an ivory white powder or particle solid. This product has the functions to emulsify, increase stabilization, improve preservation, prolong shelf life, and protect freshness, etc. It is mainly used as an additive in bread, cake, butter, hydrogenat...veja mais DATEM is an ivory white powder or particle solid. This product has the functions to emulsify, increase stabilization, improve preservation, prolong shelf life, and protect freshness, etc. It is mainly used as an additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder. It can also be used as an emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water. veja menos | |
| 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 ...veja mais 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. veja menos | Request Sample |
| Diammonium Phosphate | American Tartaric | Diammonium Phosphate is a food grade product from American Tartaric that has white crystals or powder and is soluble in water. It is most commonly used as a plant nutrient solution: manufacture of yeast, vinegar, and bread vinegar, and bread improvers. | |
| 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. | |
| Dimodan® HP/D K-A | Dupont Nutrition & Health | Dimodan® HP/D K-A is Kosher certified distilled monoglycerides made from edible, refined, hydrogenated palm oil. Dimodan® HP/D K-A is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, peanut butter, caramel...veja mais Dimodan® HP/D K-A is Kosher certified distilled monoglycerides made from edible, refined, hydrogenated palm oil. Dimodan® HP/D K-A is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, peanut butter, caramels and toffees. This product provides efficient processing, improved product quality, fat reduction, and shelf life extension. veja menos | |
| Dimodan® HS K-A | Dupont Nutrition & Health | Dimodan® HS K-A is composed of distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, fat reduction, and shelf life extension. This product is commonly used in bread, margarin...veja mais Dimodan® HS K-A is composed of distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, fat reduction, and shelf life extension. This product is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, peanut butter, caramels and toffees. veja menos | |
| Dimodan® HS/D K-A | Dupont Nutrition & Health | Dimodan® HS/D K-A is composed of Kosher certified, distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, uniform crumb structure, improved cooking stability, fat reduction, a...veja mais Dimodan® HS/D K-A is composed of Kosher certified, distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, uniform crumb structure, improved cooking stability, fat reduction, and shelf life extension. This product is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, caramels and toffees, and is available in various formats and packaging. veja menos | |
| Dimodan® PH 100 K-A | Dupont Nutrition & Health | Dimodan® PH 100 K-A is composed of Kosher certified, distilled monoglycerides made from edible, refined, partially hydrogenated vegetable oil. It provides efficient processing, improves product quality, improves texture, fat reduction, increases cooking ...veja mais Dimodan® PH 100 K-A is composed of Kosher certified, distilled monoglycerides made from edible, refined, partially hydrogenated vegetable oil. It provides efficient processing, improves product quality, improves texture, fat reduction, increases cooking stability and shelf life extension. This product is commonly used in bread, rolls, extruded cereal and snack food, pasta, tortillas, sweet goods and potato products. veja menos | |
| Dimodan® PH 300 K-A | Dupont Nutrition & Health | Dimodan® PH 300 K-A is comprised of distilled monoglycerides made from edible, refined, partially hydrogenated vegetable oil. It functions as an emulsifier and provides efficient processing and improved product quality, increases cooking stability, reduce...veja mais Dimodan® PH 300 K-A is comprised of distilled monoglycerides made from edible, refined, partially hydrogenated vegetable oil. It functions as an emulsifier and provides efficient processing and improved product quality, increases cooking stability, reduces fat, and extends shelf life. This product is commonly used in bread, rolls, extruded cereal and snack food, pasta, tortillas, sweet goods and potato products. veja menos | |
| Disodium Dihydrogen Pyrophosphate | Adana Ltd | Disodium Dihydrogen Pyrophosphate is a white crystalline powder or melt. It can function as an improver, pH regulator, metal ion chelating agent, binder, leavening agent, color modifier, and be used to make biscuits, bread, meat products, and to peel frui...veja mais Disodium Dihydrogen Pyrophosphate is a white crystalline powder or melt. It can function as an improver, pH regulator, metal ion chelating agent, binder, leavening agent, color modifier, and be used to make biscuits, bread, meat products, and to peel fruits and vegetables, etc. It can be jointly used as a chelating agent with other phosphates and has strong water retention capacity on meat, but it cannot be used alone because it is acid. When it is added to the leavening agent in a certain proportion, the emission rate of carbon dioxide can be controlled and therefore loose texture bread and pastry products are produced. veja menos | |
| Distilled Glycerin Monostearate (DGM) | Foodchem International Corporation | Distilled Glycerin Monostearate (DGM) is a white powder. This product is a high quality food emulsifier. It is widely used for emulsification, distribution, and stabilization in bread, cake, and potato products. | |
| DL-Tartaric Acid | Ronas Chemicals Ind.Co.,Ltd. | DL-Tartaric Acid is an odorless, white powder or colorless crystals, with a sour taste, that is used as a beer foaming agent and acidifying agent in grape juice. It can also be used as acidity regulations, biochemical reagents, resolving agents on racemic...veja mais DL-Tartaric Acid is an odorless, white powder or colorless crystals, with a sour taste, that is used as a beer foaming agent and acidifying agent in grape juice. It can also be used as acidity regulations, biochemical reagents, resolving agents on racemic, and pharmaceutical resolving agents in beverage, sugar, bread and gelatin. veja menos | |
| Double Acting Baking Powder (2418) | AB Mauri North America | Double Acting Baking Powder (2418) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium ...veja mais Double Acting Baking Powder (2418) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder (2440) | AB Mauri North America | Double Acting Baking Powder (2440) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium ...veja mais Double Acting Baking Powder (2440) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder Type AR (2472) | AB Mauri North America | Double Acting Baking Powder Type AR (2472) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for ...veja mais Double Acting Baking Powder Type AR (2472) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder Type BB (2447) | AB Mauri North America | Double Acting Baking Powder Type BB (2447) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for ...veja mais Double Acting Baking Powder Type BB (2447) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder Type BR (2448) | AB Mauri North America | Double Acting Baking Powder Type BR (2448) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for ...veja mais Double Acting Baking Powder Type BR (2448) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder Type C (2428) | AB Mauri North America | Double Acting Baking Powder Type C (2428) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for p...veja mais Double Acting Baking Powder Type C (2428) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder Type C (2450) | AB Mauri North America | Double Acting Baking Powder Type C (2450) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for p...veja mais Double Acting Baking Powder Type C (2450) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder Type CA (2463) | AB Mauri North America | Double Acting Baking Powder Type CA (2463) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for ...veja mais Double Acting Baking Powder Type CA (2463) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder Type II (2400) | AB Mauri North America | Double Acting Baking Powder Type II (2400) is a specially formulated chemical leavener. Double Acting Baking Powder Type II (2400) is recommended for use in Pizza, Tortilla, Pancake mixes and products where delayed gas release is desired. | |
| Double Acting Baking Powder Type II (2461) | AB Mauri North America | Double Acting Baking Powder Type II (2461) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for ...veja mais Double Acting Baking Powder Type II (2461) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| Double Acting Baking Powder Type M (2451) | AB Mauri North America | Double Acting Baking Powder Type M (2451) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for p...veja mais Double Acting Baking Powder Type M (2451) is a leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| 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...veja mais 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. veja menos | Request Sample |
| 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...veja mais 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. veja menos | Request Sample |
| 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...veja mais 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. veja menos | Request Sample |
| DREWMULSE GMO | Stepan Specialty Products LLC | DREWMULSE GMO (Glyceryl Monooleate) is an emulsifier and dispersing agent, made using glycerin and oleic acid from vegetable oil sources. This product is an emulsifier for shortenings, bakery mixes, bread, cake mixes, icings, a dispersing or solubilizing ...veja mais DREWMULSE GMO (Glyceryl Monooleate) is an emulsifier and dispersing agent, made using glycerin and oleic acid from vegetable oil sources. This product is an emulsifier for shortenings, bakery mixes, bread, cake mixes, icings, a dispersing or solubilizing agent for flavors, essential oils and vitamins, an antifoam or defoaming agent for food applications, and a lubricant for food applications. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| 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. ...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | Request Sample |
| 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 ...veja mais 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. veja menos | Request Sample |
| Emplex® (124692) | Corbion | Emplex® is a food grade emulsifier that complexes with proteins and starches, increasing dough strength and extending the shelf life of baked products. It also aids aeration and stabilizes emulsions. In breads and cakes, Emplex® improves sheeting, release...veja mais Emplex® is a food grade emulsifier that complexes with proteins and starches, increasing dough strength and extending the shelf life of baked products. It also aids aeration and stabilizes emulsions. In breads and cakes, Emplex® improves sheeting, release, rehydration tolerance and reduces stickiness. It improves protein strength increasing dough tolerances during processing. Emplex® aids gas retention resulting in greater volume and increases crumb softness, extending shelf life. It improves sheeting, release, rehydration tolerance and reduces stickiness. veja menos | Request Sample |
| Encap® 220P Microencapsulated Bread Emulsifier | SensoryEffects Flavor Company | Encap® 220P Microencapsulated Bread Emulsifier is microencapsulated alpha-tending monoglycerides with hydrophilic lecithin (HLB>8)in a convenient powdered form. It may be used wherever a mono-hydrate or an alpha-gel product would be desired. Its functiona...veja mais Encap® 220P Microencapsulated Bread Emulsifier is microencapsulated alpha-tending monoglycerides with hydrophilic lecithin (HLB>8)in a convenient powdered form. It may be used wherever a mono-hydrate or an alpha-gel product would be desired. Its functional properties have been designed specifically to improve the shelf-life and act as a dough conditioner for use in various breads, rolls, and other yeast-raised baked good systems. veja menos | |
| Ethyl Lactate | Ronas Chemicals Ind.Co.,Ltd. | Ethyl Lactate is a colorless or slightly yellow liquid that is used for food flavoring and to soften baked goods such as bread or biscuits. | |
| Ethyl Maltol | Foodchem International Corporation | Ethyl Maltol appears as a white crystalline powder. It is a flavoring agent with a slight sweet taste, and is commonly used to prolong the shelf life of food products. This product is often used in wine, ice cream, candy, chocolate, biscuit, bread, canned...veja mais Ethyl Maltol appears as a white crystalline powder. It is a flavoring agent with a slight sweet taste, and is commonly used to prolong the shelf life of food products. This product is often used in wine, ice cream, candy, chocolate, biscuit, bread, canned food, processed meat, etc. veja menos | |
| Ethyl Maltol | Penta Manufacturing Company | Ethyl Maltol is a white to cream solid with a caremel-like odor that is soluble in water and glycerine, and slightly soluble in alcohols and chloroform. It is used as a flavoring agent in bread, cakes and confectionery and as a versatile flavor enhancer a...veja mais Ethyl Maltol is a white to cream solid with a caremel-like odor that is soluble in water and glycerine, and slightly soluble in alcohols and chloroform. It is used as a flavoring agent in bread, cakes and confectionery and as a versatile flavor enhancer and modifier in wines. veja menos | |
| Ferment Buffer | Corbion | Ferment Buffer provides nitrogen and mineral nutrition to stimulate yeast fermentation and acts as a buffering agent to hold brew or sponge pH at the optimum level. It permits all milk in the formula to be incorporated at the dough stage because milk is n...veja mais Ferment Buffer provides nitrogen and mineral nutrition to stimulate yeast fermentation and acts as a buffering agent to hold brew or sponge pH at the optimum level. It permits all milk in the formula to be incorporated at the dough stage because milk is not needed for acidity control in the brew. Proper acidity (pH 4.8 to 5.3) of the brew will be maintained when one part Ferment Buffer is used for every ten parts of sugar in the brew. veja menos | Request Sample |
| Finamul (HDP 4020) | Fine Organics | Finamul (HDP 4020) (Diacetyl Tartaric acid ester of mono-diglycerides) is a white powder, with a slightly acetic acid odor and a sour taste, that is produced from raw materials derived from vegetable origin. It acts as an emulsifier. Finamul (HDP 4020) ...veja mais Finamul (HDP 4020) (Diacetyl Tartaric acid ester of mono-diglycerides) is a white powder, with a slightly acetic acid odor and a sour taste, that is produced from raw materials derived from vegetable origin. It acts as an emulsifier. Finamul (HDP 4020) is used in baked goods, and breads, etc. veja menos | |
| Finamul (MDP 4020) | Fine Organics | Finamul (MDP 4020) (Diacetyl Tartaric acid ester of mono-diglycerides) is a white powder, with a slightly acetic acid odor and sour taste, that is produced from raw materials derived from vegetable origin. It is used as an emulsifier. Finamul (MDP 4020) ...veja mais Finamul (MDP 4020) (Diacetyl Tartaric acid ester of mono-diglycerides) is a white powder, with a slightly acetic acid odor and sour taste, that is produced from raw materials derived from vegetable origin. It is used as an emulsifier. Finamul (MDP 4020) is used in baked goods, and breads, etc. veja menos |
