| DELICASSO® BROWN SUGAR | Couplet Sugars | Delicasso Brown Sugar is a crystal sugar made from sugar beets. There are 5 types with 5 different tastes. This product is a flavour enhancer and provides nice coloration of the end product. It has fine particle size for a perfect smoothness and the moist...展开 Delicasso Brown Sugar is a crystal sugar made from sugar beets. There are 5 types with 5 different tastes. This product is a flavour enhancer and provides nice coloration of the end product. It has fine particle size for a perfect smoothness and the moisture prevents drying out of end product while it improves shelf life. This product is used for biscuits, cakes, pastries, desserts, confectionery, salted recipes and brewery. Range includes, Delicasso® D1 Blond has a Light blond colour and delicate flavour. Delicasso® D3 is golden in colour and has an intense taste of caramel. Delicasso® Bl Brown has a soft and genuine aroma, smooth and full taste. Delicasso® Bc Brown Fine, with candy sirup. Delicasso® Br is a deep brown colour with a strong flavour. 收起 | |
| Glycerol Monolaurate (GB15612-95 (GML-40)) | Wellgo Chemical Technology Co., Ltd. | Glycerol Monolaurate (GB15612-95 (GML-40)) is in the form of milky white beads or powder. This product has a monoglyceride content of 40-45%. It can be used to prevent dough from aging, provide foaming stability, and improve texture, stability, and taste....展开 Glycerol Monolaurate (GB15612-95 (GML-40)) is in the form of milky white beads or powder. This product has a monoglyceride content of 40-45%. It can be used to prevent dough from aging, provide foaming stability, and improve texture, stability, and taste. It can be used in breads, flour products, peanut butter, and beverages. 收起 | |
| Glycerol Monolaurate (GB15612-95 (GML-70)) | Wellgo Chemical Technology Co., Ltd. | Glycerol Monolaurate (GB15612-95 (GML-70)) is in the form of milky white beads or powder. This product has a monoglyceride content of 70-75%. It can be used to prevent dough from aging, provide foaming stability, and improve texture, stability, and taste....展开 Glycerol Monolaurate (GB15612-95 (GML-70)) is in the form of milky white beads or powder. This product has a monoglyceride content of 70-75%. It can be used to prevent dough from aging, provide foaming stability, and improve texture, stability, and taste. It can be used in breads, flour products, peanut butter, and beverages. 收起 | |
| Neotame | Wellgo Chemical Technology Co., Ltd. | Neotame is a heat stable, potent artificial sweetener. This product is 7000-13000 times sweeter than sugar and is rapidly metabolized. It can be used in drinks, gums, candies, ice cream, preserved foods, and mixed with other sweeteners. | |
| PGPR (Polyglycerol Polyricinoleate) | Wellgo Chemical Technology Co., Ltd. | PGPR (Polyglycerol Polyricinoleate) is a viscous, yellow liquid that has good thermal stability. This product is soluble in hot grease and insoluble in cold water and ethanol. It can be used in chocolate products, candy, ice cream coating, etc. | |
| SNOWLINE® | Couplet Sugars | Snowline is a very fine and very stable fondant powder. Snowline has very fine micro crystals and provides stability and consistency. It is easy to use (re-hydrate and to mix) and provides flexibility of applications and control over the water activity. ...展开 Snowline is a very fine and very stable fondant powder. Snowline has very fine micro crystals and provides stability and consistency. It is easy to use (re-hydrate and to mix) and provides flexibility of applications and control over the water activity. Snowline is used for pastry or biscuits icings, chocolate fillings, fudges or chewy candies. Two options available Snowline® S11 (with ± 11 % glucose) or Snowline® S17 (with ± 17 % glucose). 收起 | |
| SNOWLINE® SDG | Couplet Sugars | Snowline SDG a fine fondant powder. This product features perfect behaviour (resists running down / cracking), reduced water migration, sticks to the product without sticking to the wrapping, before and after freeze-thaw process and shine of the end produ...展开 Snowline SDG a fine fondant powder. This product features perfect behaviour (resists running down / cracking), reduced water migration, sticks to the product without sticking to the wrapping, before and after freeze-thaw process and shine of the end products after thawing. This product is used for icing frozen pastries, donuts, berliners, French and Danish pastries, Belgian buns, iced buns and cream cakes. 收起 | |
| SNOWLINE® SF0 | Couplet Sugars | Snowlin SF0 is a ultrafine icing sugar, a natural product with good stability and product consistency. It offers smooth and silky texture and is simple to use. It has great flexibility of use, provides control over the water content and viscosity while be...展开 Snowlin SF0 is a ultrafine icing sugar, a natural product with good stability and product consistency. It offers smooth and silky texture and is simple to use. It has great flexibility of use, provides control over the water content and viscosity while being easy to store, transport, handle and dose. This product can be used as a base ingredient for making fondants, a graining agent (soft fruits chews, marshmallows, nougats, chewy candies etc.), or in the filling of pralines (hard, creamy or liquid fillings). 收起 | |
| Sodium Stearoyl Lactylate (SSL) | Wellgo Chemical Technology Co., Ltd. | Sodium Stearoyl Lactylate (SSL) is an ivory white powder or solid with a characteristic odour. This product can be used to prevent dough from aging, increase foaming stability, and improve taste, texture, and stability. It can be used in bread, cake, flou...展开 Sodium Stearoyl Lactylate (SSL) is an ivory white powder or solid with a characteristic odour. This product can be used to prevent dough from aging, increase foaming stability, and improve taste, texture, and stability. It can be used in bread, cake, flour products, ice cream, beverages, creams, etc. 收起 | |
| SPAN-60 (Sorbitan Monostearate) | Wellgo Chemical Technology Co., Ltd. | SPAN-60 (Sorbitan Monostearate) is an ivory color liquid with a bitter taste. This product is used as a gloss enhancer in chocolate coatings; as a dispersant aid in coffee whiteners and to increase volume in cakes and icings. |
