| Verol N-90 | Lasenor | Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agen...展开 Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agent in many food goods. It reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. Thus, can be used as a universal emulsifier. It is an excellent anti-staling agent of wide application in bread and pastry. Improves crumb softness and promotes uniform crumb structure. Dosage: 0.3-1.0% of flour. Its anti-caking capacity makes it useful for candies and soft sweets. Dosage: 0.1-0.2%. 收起 | |
| Verol P | Lasenor | Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,...展开 Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,3-0,5%, which allows obtaining a well-aerated cake batter and perfect crumb in the cake. Usually, it is used in combination with Verol N-90 (E-471). Added in a dosage of 0.5-1.0% in PVC films, the product Verol P migrates to the film surface and interacts with water, decreasing its surface tension and conferring antifogging properties. 收起 | |
| Verol PR | Lasenor | Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high tempe...展开 Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high temperatures. The product can be used in chocolate and coatings in dosages of 0,1-0,3% based on total product. 收起 | |
| Verolec Non GMO IP | Lasenor | Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa...展开 Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. In cocoa powder for instant products, Verolec covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its reduced viscosity, Verolec is pumpable at moderate temperatures, permits automatic dosage and the supplying in containers. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Verolec has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. 收起 | |
| Verolec YN | Lasenor | Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar...展开 Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. 收起 | |
| WE-10195 Omega-3 | The Wright Group | WE-10195 Omega-3 is a multi-functional microencapsulated, value-added ingredient to include into a variety of baked goods. It can be used as a value-added ingredient in baked products. | |
| Whey Protein Concentrate (WPC/80) | Nutra Food Ingredients, LLC | Whey Protein Concentrate (WPC/80) is a supplemental protein with exceptionally high biological value and excellent gelling and water absorbing features. This product is ideal for adding protein content in applications such as yogurts, desserts, and sauces...展开 Whey Protein Concentrate (WPC/80) is a supplemental protein with exceptionally high biological value and excellent gelling and water absorbing features. This product is ideal for adding protein content in applications such as yogurts, desserts, and sauces. 收起 | |
| WrightDough® #1 WE-50159 | The Wright Group | WrightDough® #1 is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). This product is a light yellow powdered potassium bromate-free dough conditioner. Wright...展开 WrightDough® #1 is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). This product is a light yellow powdered potassium bromate-free dough conditioner. Wright Dough #1 functions in breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item. Its ingredients include: Wheat flour, ascorbic acid, enzymes, azodicarbonamide, partially hydrogenated cottonseed oil, L-cysteine. 收起 | |
| WrightDough® #11 Plus WE-50178 | The Wright Group | WrightDough® #11 Plus is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). WrightDough® #11 Plus functions in breads, rolls, donuts, danish, sweet goods and ...展开 WrightDough® #11 Plus is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). WrightDough® #11 Plus functions in breads, rolls, donuts, danish, sweet goods and par-baked systems. It can be used in any fermentation-based bakery item. This product is a cream colored potassium bromate-free dough conditioner. WrightDough® #11 Plus should be added at the rate of 3 ounces per 100 pounds of flour. 收起 | |
| WrightDough® #18 50177 | The Wright Group | WrightDough® #18 is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). WrightDough® #18 functions in breads, rolls, donuts, danish, sweet goods and par-baked ...展开 WrightDough® #18 is an all-purpose dough conditioner that functionally replaces DATEM esters at significantly lower usage (0.125% vs. typical DATEM blend usage: 1-2%). WrightDough® #18 functions in breads, rolls, donuts, danish, sweet goods and par-baked systems. It can be used in any fermentation-based bakery item. This product is a cream colored, powdered potassium bromate-free dough conditioner. WrightDough® #18 PLUS should be added at the rate of 2 ounces per 100 pounds of flour. 收起 | |
| 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...展开 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. 收起 | |
| WrightDough® #29 50203 | The Wright Group | WrightDough® #29 is an all-purpose dough conditioner, it functions in breads, rolls, donuts, danish, sweet goods and par-baked systems. It can be used in any fermentation-based bakery item and raw frozen dough. This product is a cream colored potassium br...展开 WrightDough® #29 is an all-purpose dough conditioner, it functions in breads, rolls, donuts, danish, sweet goods and par-baked systems. It can be used in any fermentation-based bakery item and raw frozen dough. This product is a cream colored potassium bromate-free dough conditioner. WrightDough® #29 PLUS should be added at the rate of 3 ounces per 100 pounds of flour. 收起 | |
| WrightDough® #3 WE-50164 | The Wright Group | WrightDough® # 3 is an all-purpose dough conditioner and crumb softener that functionally replaces DATEM esters at significantly lower usage (0.25% vs. typical DATEM blend usage: 1-2%). It also extends shelf life and improves crumb softness. WrightDough® ...展开 WrightDough® # 3 is an all-purpose dough conditioner and crumb softener that functionally replaces DATEM esters at significantly lower usage (0.25% vs. typical DATEM blend usage: 1-2%). It also extends shelf life and improves crumb softness. WrightDough® #3 functions in breads, rolls, donuts, danish, sweet goods and par baked systems. It can be used in any fermentation-based bakery item with the exception of raw frozen dough. This product is a potassium bromate-free powdered dough conditioner and shelf-life extender with a characteristic odor and color. 收起 | |
| WrightDough® #30 WE-50207 | The Wright Group | WrightDough® #30 WE-50207 is a cream colored powdered potassium bromate-free dough conditioner. It will deliver 31 ppm of ADA per ounce. | |
| WrightDough® #30A WE-50207 | The Wright Group | WrightDough® #30A is a yellow powdered potassium bromate-free dough conditioner. It will deliver 13 ppm of ADA per ounce. | |
| WrightDough® #41 WE-50222 | The Wright Group | WrightDough® #41 is a cream colored potassium bromate-free powdered dough conditioner and shelf-life extender. This all-purpose dough conditioner functionally replaces DATEM esters at significantly lower usage (0.25% vs. typical DATEM blend usage: 1-2%). ...展开 WrightDough® #41 is a cream colored potassium bromate-free powdered dough conditioner and shelf-life extender. This all-purpose dough conditioner functionally replaces DATEM esters at significantly lower usage (0.25% vs. typical DATEM blend usage: 1-2%). It also extends shelf life and improves crumb softness. Wright Dough #41 functions in breads, rolls, donuts, danish, sweet goods and par baked systems. 收起 | |
| 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. | |
| WrightDough® #60 WE-50273 | The Wright Group | WrightDough® #60 is a super-strong, clean label 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 s...展开 WrightDough® #60 is a super-strong, clean label 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. 收起 | |
| WrightSoft® #1 WE-50131 | The Wright Group | WrightSoft® #1 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) WrightSoft® extenders are ideal for use in a wide array o...展开 WrightSoft® #1 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) WrightSoft® extenders are ideal for use in a wide array of commercial applications, including yeast-raised sweet goods, pan breads, rolls and artisan breads. 收起 | |
| WrightSoft® #19 WE-50209 | The Wright Group | WrightSoft® #19 enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) Its ingredients include calcium sulfate, guar gum, maltodextrin, enzyme. (non-GMO...展开 WrightSoft® #19 enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor) Its ingredients include calcium sulfate, guar gum, maltodextrin, enzyme. (non-GMO) 收起 | |
| WrightSoft® #27 WE-50247 | The Wright Group | WrightSoft® #27 is an enzyme blend that extends shelf life and improves crumb softness in gluten-free products. It can be used in baked and fried products. | |
| WrightSoft® #33 WE-50274 | The Wright Group | WrightSoft® #33 is an enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. WrightSoft® extenders are ideal for use in a wide array of commercial applications, including yeas...展开 WrightSoft® #33 is an enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. WrightSoft® extenders are ideal for use in a wide array of commercial applications, including yeast-raised sweet goods, pan breads, rolls and artisan breads. 收起 | |
| WrightSoft® #6 WE-50142 | The Wright Group | WrightSoft® #6 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products, but not a mold inhibitor. Its ingredients include wheat flour and enzymes. | |
| Wrise® WE-101595 | The Wright Group | Wrise® WE-101595 is a multi-functional microencapsulated leavening system for use in fresh, refrigerated and frozen chemically and/or yeast-leavened doughs and dry bakery mixes. Wrise® WE-101595 will not react until exposed to oven heat during the baking ...展开 Wrise® WE-101595 is a multi-functional microencapsulated leavening system for use in fresh, refrigerated and frozen chemically and/or yeast-leavened doughs and dry bakery mixes. Wrise® WE-101595 will not react until exposed to oven heat during the baking process. This product is used in fresh, frozen or Take & Bake pizza dough. It also may be used in frozen or refrigerated dough systems. 收起 | |
| Wrise® WE-101822 (Aluminum Free) | The Wright Group | Wrise® WE-101822 (Aluminum Free) is a multi-functional microencapsulated leavening system for use in fresh, refrigerated and frozen chemically and/or yeast-leavened doughs and dry bakery mixes. Wrise® will not react until exposed to oven heat during the b...展开 Wrise® WE-101822 (Aluminum Free) is a multi-functional microencapsulated leavening system for use in fresh, refrigerated and frozen chemically and/or yeast-leavened doughs and dry bakery mixes. Wrise® will not react until exposed to oven heat during the baking process. This product is used in fresh, frozen or Take & Bake pizza dough. It also may be used in frozen or refrigerated dough systems. 收起 | |
| Xylitol | Nutra Food Ingredients, LLC | Xylitol is a naturally-occurring 5-Carbon Polyol sugar substitute that occurs naturally in the fibers of many fruits and vegetables. It is just as sweet as Sucrolose with only two-thirds the calories. This product can be used as a sweetener in a wide vari...展开 Xylitol is a naturally-occurring 5-Carbon Polyol sugar substitute that occurs naturally in the fibers of many fruits and vegetables. It is just as sweet as Sucrolose with only two-thirds the calories. This product can be used as a sweetener in a wide variety of applications - including gum, confectionery, desserts, ice cream, beverages, cough drops, and syrups. 收起 | |
| Yellow Mustard Bran #402 | G.S. Dunn Dry Mustard Millers | Yellow Mustard Bran #402 is a natural, light brownish yellow, ground mustard bran milled from the hulls of #1CW yellow mustard seed with most of the flour removed. It contains a trace amount of volatile oil. Yellow Mustard Bran #402 provides a clean, ch...展开 Yellow Mustard Bran #402 is a natural, light brownish yellow, ground mustard bran milled from the hulls of #1CW yellow mustard seed with most of the flour removed. It contains a trace amount of volatile oil. Yellow Mustard Bran #402 provides a clean, characteristic mustard bran flavor and is most commonly used as a bulking and thickening agent. 收起 |
