| Gum Acacia | Alland & Robert | Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the i...展开 Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the industry: Gum Acacia, Gum Arabic, Acacia Fiber. This natural product is multi-functional. It can be used in food industry, in the Pharmaceutical and cosmetic industries or for technical needs. It is natural, healthy and without any negative impact for our Health. This additive is practically colourless, odourless and tasteless. 收起 | |
| Gum Karaya | Alland & Robert | Gum Karaya (gum sterculia) is the gum-exudation, hardened by air, obtained by the incision of the stems and branches of Sterculia Urens and others species of the Sterculiaceae family (Tomentosa, Setigera). The harvesting areas are mostly situated in west ...展开 Gum Karaya (gum sterculia) is the gum-exudation, hardened by air, obtained by the incision of the stems and branches of Sterculia Urens and others species of the Sterculiaceae family (Tomentosa, Setigera). The harvesting areas are mostly situated in west Africa and India. Gum Karaya is a high molecular-weight acelytated polysaccharide composed of galactose, rhamnose, glucuronic and galacturonic acids. The molecular weight is between 5 000 000 and 8 000 000. Gum Karaya of superior grades comes in tears of variable sizes , pale yellow, pearly, translucent and striated. Average grades have a yellow or pink colour, while low grades are brown. Gum Karaya may be used in oil in water emulsions, encapsulations, as a thickener - stabilizer in soft drinks and as a thickener, fibre enrichment, fat replacer and stabilizer in dairy products. 收起 | |
| Shellac | Alland & Robert | Shellac is a resin composed of aliphatic and polyhydroxynic acids. The molecular weight lies around 1000. Shellac comes in glossy, fine flakes of light yellow to a dark brown colour (depending of the quality) It can be waxy (native form) or dewaxed. Bleac...展开 Shellac is a resin composed of aliphatic and polyhydroxynic acids. The molecular weight lies around 1000. Shellac comes in glossy, fine flakes of light yellow to a dark brown colour (depending of the quality) It can be waxy (native form) or dewaxed. Bleached shellacs come as a cream coloured to yellow powder. Shellac is a resinous secretion of tiny insects, called Laccifer Lacca (coccoidea family) to protect the breeding. These insects live on host-trees mainly located in India (Bihar, Madhya Pradesh and Orissa). Sticklac is the cut branches incrusted with hardened lac. This product is cleaned of plant wastes and impurities, washed, sieved, dried and sold as seedlac. Shellac is only the term used for the refined form of seedlac. The use of Shellac has been known in India and China for nearly 4000 years. Shellac may be used in applications in the food and pharmaceutical fields. It may be used in bakery products as a glazing agent and in confectionery products including: chewing gum sugar free, gum drops, pastilles, tablets, lozenges and coated products like almonds, nuts, peanuts and chocolates. 收起 | |
| Sodium Free Wrise WE-50253 | The Wright Group | Sodium Free Wrise WE-50253 is an all-purpose baking powder with very low sodium content. It can be used in all chemically leavened bakery products. | |
| 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 |
