| Cool SmartYeast® | Lesaffre Yeast Corporation | Cool SmartYeast® performs remarkably well in almost all forms of frozen dough. Cool SmartYeast® is a specialty yeast grown using a process that allows it to remain active during frozen storage. The yeast is a strong fermenter in dough systems containing 0...展開 Cool SmartYeast® performs remarkably well in almost all forms of frozen dough. Cool SmartYeast® is a specialty yeast grown using a process that allows it to remain active during frozen storage. The yeast is a strong fermenter in dough systems containing 0-20% sugar. It's stress resistance drastically reduces the amount of yeast required in a formulation, lowering the cost of yeast and providing shorter proof times. Cool SmartYeast® Extends the shelf life of the frozen dough due to the abundance of living yeast cells present at the time of thawing. Cool SmartYeast® is recommended for fermenting almost all frozen dough. 收起 | |
| Coris G | Lasenor | Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing spla...展開 Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing splattering in frying margarines. This product is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Suggested dosages are this product are 0,2 – 0,5%. Coris G can be used in fatty products and in margarines with a low content of fat. 收起 | |
| Coris PH/N | Lasenor | Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a c...展開 Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a characteristic smell. This product is a food emulsifier with hydrophilic character (HLB approx. 11), that has high stabilising properties for oil in water emulsions, which prevents spattering in frying margarines. It is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Recommended dosage is 0,2 – 0,5%. Coris PH/N can be used in fatty products and in margarines with a low content of fat. 收起 | |
| Doreckonsoy 100 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 100 is an enzymed soy protein Isolate produced from soy beans. It disperses well, lowers viscosity, and provides excellent nutritional properties. This product is designed for use in the meat industry through injection in the brine system. Mea...展開 Doreckonsoy 100 is an enzymed soy protein Isolate produced from soy beans. It disperses well, lowers viscosity, and provides excellent nutritional properties. This product is designed for use in the meat industry through injection in the brine system. Meat can be tenderized by injecting a mixture of soy protein isolate with salt water. This product improves firmness and quality of meat products. 收起 | |
| Doreckonsoy 200 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 200 is an soy protein isolate produced from soy beans. It is highly dispersible, bland in flavor and low in viscosity. It provides excellent nutritional properties. This product is widely used in nutrition food and health food industry in prod...展開 Doreckonsoy 200 is an soy protein isolate produced from soy beans. It is highly dispersible, bland in flavor and low in viscosity. It provides excellent nutritional properties. This product is widely used in nutrition food and health food industry in products such as dry blend / powdered sport and health drinks, energy beverage, protein fortified beverage, instant beverage, soymilk products, yogurts, dairy product and milk alternatives. 收起 | |
| Doreckonsoy 60 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 60 is a soy dietary fiber produced from soy beans. It has a high dietary fiber content, and has 15% min functional protein content. It is a good emulsifier, thickener, stabilizer, and is widely used for making sausages, burgers, bakery produc...展開 Doreckonsoy 60 is a soy dietary fiber produced from soy beans. It has a high dietary fiber content, and has 15% min functional protein content. It is a good emulsifier, thickener, stabilizer, and is widely used for making sausages, burgers, bakery products, nutrition food, health food, and other food products. 收起 | |
| Doreckonsoy 70 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 70 is a soy protein concentrate produced from soy beans. It provides superior fat emulsification and stabilizing property. And it forms emulsion by using bowl-choppers or homogenizers. It is used mostly in comminuted, minced, ground meat / po...展開 Doreckonsoy 70 is a soy protein concentrate produced from soy beans. It provides superior fat emulsification and stabilizing property. And it forms emulsion by using bowl-choppers or homogenizers. It is used mostly in comminuted, minced, ground meat / poultry and fish products (emulsified meat formulation, patties, pressed loaves, emulsion type sausages, frankfurters and bologna, canned luncheon meat, Surimi etc.) to increase fat retention and nutritional property. It is also used in bakery, meat alternatives, and vegetarian foods. 收起 | |
| Doreckonsoy 80 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 80 is a so protein isolate produced from soy beans. It has good gelling strength by water-hydration, and it is an excellent emulsifying agent, providing homogenous heat stable emulsion. It is applied by bowl-chopping & mixing; homogenizing & e...展開 Doreckonsoy 80 is a so protein isolate produced from soy beans. It has good gelling strength by water-hydration, and it is an excellent emulsifying agent, providing homogenous heat stable emulsion. It is applied by bowl-chopping & mixing; homogenizing & emulsifying. Doreckonsoy 80 is used in poultry, meat and dairy. 收起 | |
| Doreckonsoy 90 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 90 is a lecithinated soy protein isolate produced from soy beans. It has good gelling strength by water-hydration, and is an excellent emulsifying agent, providing homogeneous, heat stable emulsion. It is applied by bowl-chopping & mixing; ho...展開 Doreckonsoy 90 is a lecithinated soy protein isolate produced from soy beans. It has good gelling strength by water-hydration, and is an excellent emulsifying agent, providing homogeneous, heat stable emulsion. It is applied by bowl-chopping & mixing; homogenizing & emulsifying. This product is used as a binder, emulsifier, nutrition enhancer, to Improve structure, yields, and reduce cooking losses. It is processed in meat products, poultry products and dairy-type products. 收起 | |
| Fermipan® Instant Yeast | Lesaffre Yeast Corporation | Fermipan® Instant Yeast is a bakers dry yeast (Saccharomyces cerevisiae) vacuum-packed in foil pouches. Instant yeast derives its name from its ability to rapidly rehydrate in water or when added directly into a dough. Although its functional properties a...展開 Fermipan® Instant Yeast is a bakers dry yeast (Saccharomyces cerevisiae) vacuum-packed in foil pouches. Instant yeast derives its name from its ability to rapidly rehydrate in water or when added directly into a dough. Although its functional properties are improved over active dry yeast, it falls under that Standard of Identity. It is certified Kosher Pareve, Halal, Non-GMO and no preservatives. 收起 | |
| Fermipan® Super 2n1 | Lesaffre Yeast Corporation | Fermipan® Super 2n1 is a combination of instant dry yeast and bread improvers, which bring a rheological activity (volume). This product is suitable for use in yeast raised products that contain 0-10% sugar (Baker’s Percent). It contains Yeast, soy flour,...展開 Fermipan® Super 2n1 is a combination of instant dry yeast and bread improvers, which bring a rheological activity (volume). This product is suitable for use in yeast raised products that contain 0-10% sugar (Baker’s Percent). It contains Yeast, soy flour, sorbitan monostearate, ascorbic acid, and enzymes on wheat flour(enriched). 收起 | |
| Giralec | Lasenor | Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been...展開 Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin 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. Slows down fat crystallisation and prevents fat bloom. Likewise, the marked increase in viscosity that occurs when water is present is largely overcome by the addition of lecithin. This is particularly useful in ice-cream coatings where moisture from the centre can cause excessive thickening of the chocolate in the coating machinery. In cocoa powder for instant products, lecithin covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Lecithin has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. 收起 | |
| Giralec HE-60 | Lasenor | Giralec HE-60 is a highly enzymatically hydrolyzed sunflower lecithin (E-322). It is a complex mixture of polar lipids (phospholipids, glycolipids and lysophospholipids) with hydrophilic properties, and is easily dispersible in water for food application....展開 Giralec HE-60 is a highly enzymatically hydrolyzed sunflower lecithin (E-322). It is a complex mixture of polar lipids (phospholipids, glycolipids and lysophospholipids) with hydrophilic properties, and is easily dispersible in water for food application. This product complies with purity criteria laid down in Directive 2008/84/EC for number E-322. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. Giralec HE-60 is a special hydrolysed lecithin much more hydrophilic than native lecithin, and designed for its use in food when a high polarity lecithin is required. GIRALEC HE-60 can be applied in margarine at 0.2 to 0.5% on fat basis. In bread and pastry improvers, the dosage has to be calculated in order to have between 200 and 500 g of Giralec HE-60 on 100 Kg of flour. 收起 | |
| Giralec INS | Lasenor | Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat ...展開 Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat particles with a hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its low viscosity, the product is easily incorporated by nozzle spraying, giving a more homogeneous coating and a better distribution than with standard lecithin. All the components, exception made of cocoa powder, are preblended and sprayed on with a portion of Giralec INS. Afterwards, cocoa powder is added and the rest of Giralec INS sprayed on. If products are agglomerated previously, it can be added all at once. The recommended dosage is between 1% and 2% based on final product. 收起 | |
| Giralec Premium | Lasenor | Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingred...展開 Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin 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. This product slows down fat crystallization and prevents fat bloom. 收起 | |
| IBIS™ Blue | Lesaffre Yeast Corporation | IBIS™ Blue is a dough conditioner that is especially designed for frozen dough and pre-proofed laminated frozen dough. It contains enriched wheat flour, DATEM, ascorbic acid and enzymes. IBIS™ Blue strengthens the dough, Improves machinability, Improves g...展開 IBIS™ Blue is a dough conditioner that is especially designed for frozen dough and pre-proofed laminated frozen dough. It contains enriched wheat flour, DATEM, ascorbic acid and enzymes. IBIS™ Blue strengthens the dough, Improves machinability, Improves gas retention within the dough and Improves volume and structure. IBIS™ Blue is recommended for all frozen dough and pre-proofed croissant and Danish. 收起 | |
| IBIS™ Green | Lesaffre Yeast Corporation | IBIS™ Green is a clean label dough conditioner that improves the consistency and quality of the dough. It improves the tolerance of the dough, helps fermentation, helps avoid slack doughs and regulates the quality of the flour. IBIS™ Green is recommended ...展開 IBIS™ Green is a clean label dough conditioner that improves the consistency and quality of the dough. It improves the tolerance of the dough, helps fermentation, helps avoid slack doughs and regulates the quality of the flour. IBIS™ Green is recommended for: artisan breads, mixes, ethnic breads, retarded dough, french breads and straight dough. 收起 | |
| IBIS™ Red | Lesaffre Yeast Corporation | IBIS™ Red is a dough conditioner that is especially designed for bake n’ rise products or frozen dough ready-to-bake products. Goods that are going from the freezer to the oven with no, or very short thawing and resting time. IBIS™ Red is also recommended...展開 IBIS™ Red is a dough conditioner that is especially designed for bake n’ rise products or frozen dough ready-to-bake products. Goods that are going from the freezer to the oven with no, or very short thawing and resting time. IBIS™ Red is also recommended for frozen dough ready-to-bake, partially or completely proofed before freezing. It strengthens the dough, improves hydration, improves volume and structure and extends the shelf life of the frozen product. 收起 | |
| IBIS™ Silver | Lesaffre Yeast Corporation | IBIS™ Silver is an emulsified-free dough conditioner that helps the machinability of the dough and improves the volume of the finished products. It strengthens the dough, improves the volume of the end product, gives the final product a richer color, prod...展開 IBIS™ Silver is an emulsified-free dough conditioner that helps the machinability of the dough and improves the volume of the finished products. It strengthens the dough, improves the volume of the end product, gives the final product a richer color, produces a thinner and crispier outer crust and improves gas retention within the dough. IBIS™ Silver is recommended for artisan breads - no-time applications and specialty breads. 收起 | |
| Lecisol | Lasenor | Lecisol contains specially selected phospholipids, glycolipids, and lysophospholipids from sunflower on wheat flour carrier. Calcium phosphate is used as an anti-caking agent. Special lecithin in powder form is easy to incorporate in baked goods and pastr...展開 Lecisol contains specially selected phospholipids, glycolipids, and lysophospholipids from sunflower on wheat flour carrier. Calcium phosphate is used as an anti-caking agent. Special lecithin in powder form is easy to incorporate in baked goods and pastries. Regarding bread and biscuits, the special composition of this lecithin allows the product to act as the emulsifier in bread improvers reinforcing, not substituting, the natural emulsifier present in wheat flower. The use of this product allows the reduction of the fat content without any process modification, as well as the addition of other ingredients like fiber. 收起 | |
| Magimix 10KG | Lesaffre Yeast Corporation | Magimix 10KG as a dough conditioner, magimix® provides excellent results in the traditional process for bollilos, teleras, conchas and danes. It contains wheat flour, dry yeast, enzymes and ascorbic acid. It is certified kosher and does not contain preser...展開 Magimix 10KG as a dough conditioner, magimix® provides excellent results in the traditional process for bollilos, teleras, conchas and danes. It contains wheat flour, dry yeast, enzymes and ascorbic acid. It is certified kosher and does not contain preservatives or allergens. 收起 | |
| Minute Bread™ | Lesaffre Yeast Corporation | Minute Bread™ is a dough conditioner that allows the bread to have a final bake of less than three minutes. This procedure reduces the baking time, eliminates crust shrinkage and shelling, and gives a better final color to the bread. The second generation...展開 Minute Bread™ is a dough conditioner that allows the bread to have a final bake of less than three minutes. This procedure reduces the baking time, eliminates crust shrinkage and shelling, and gives a better final color to the bread. The second generation of dough conditioners for par baked bread have a combination of process control and ingredients. Products can be taken from the freezer and fully baked in less than 3 minutes. It controls weight loss in baking and improves shelf life of the final baked product. Minute Bread™ can be used in nearly all par baked bread and roll formulations. 收起 | |
| Moglicet G | Lasenor | Moglicet G is comprised of diacetyl tartaric acid esters of mono-diglycerides (E472e) made from Sunflower oil. This product is for use as a volume improver in bread and bread improver products and as an extender in biscuits. Dough conditioners for all bak...展開 Moglicet G is comprised of diacetyl tartaric acid esters of mono-diglycerides (E472e) made from Sunflower oil. This product is for use as a volume improver in bread and bread improver products and as an extender in biscuits. Dough conditioners for all baked products, particularly yeast-leavened product, white bread and rusks and in ready-mixed flours. Carriers or solvents for colors, food antioxidants and flavors. 收起 | |
| Neoverol 60 | Lasenor | Neoverol 60 is Sorbitan Monostearate (E-491) that is in a powdered or flaked amber solid, which is soluble in oil and alcohol, and insoluble in water. Noverol 60 is a water in oil food-grade emulsifier. Sorbitan esters (NEOVEROL series) and their oxyethyl...展開 Neoverol 60 is Sorbitan Monostearate (E-491) that is in a powdered or flaked amber solid, which is soluble in oil and alcohol, and insoluble in water. Noverol 60 is a water in oil food-grade emulsifier. Sorbitan esters (NEOVEROL series) and their oxyethylenated derivatives (TAGEL series) can be combined to obtain with precision the required HLB for a concrete application. Neoverol 60 is used in the processing of active dry yeast. It is used before the yeast drying, protecting the cells by covering them and helping the subsequent rehydration. The recommended dosage is 1.0% based on the dry weight of the yeast. 收起 | |
| Neoverol 65 | Lasenor | Neoverol 65 is Sorbitan Tristearate (E-492) in a flaked amber solid, which is soluble in oil and alcohol, but insoluble in water. This product is a food grade non-ionic emulsifier and fat crystallization controller. Due to the molecular structure of Neove...展開 Neoverol 65 is Sorbitan Tristearate (E-492) in a flaked amber solid, which is soluble in oil and alcohol, but insoluble in water. This product is a food grade non-ionic emulsifier and fat crystallization controller. Due to the molecular structure of Neoverol 65 and is compatibility with fats, it is able to modify the crystallization pattern of the fats achieving fatty products with more fine and uniform structure, smaller crystals and better stability in front of the polymorphic behavior of the final products. In chocolate replacers and confectionary coatings, Neoverol 65 slows down the fat bloom appearance. 收起 | |
| Red Star 3LD Dry Malt Syrup | Lesaffre Yeast Corporation | Red Star 3LD Dry Malt Syrup is vacuum dried on a continuous band. This non-diastatic barley malt syrup is made into a solid brittle cake which is granulated through a mill to produce a free flowing powder of barley malt extract. It provides more flavor bu...展開 Red Star 3LD Dry Malt Syrup is vacuum dried on a continuous band. This non-diastatic barley malt syrup is made into a solid brittle cake which is granulated through a mill to produce a free flowing powder of barley malt extract. It provides more flavor but less hygroscopic properties than spray dried extract. Maltose (sweetness) promotes yeast activity, improves texture and aroma of fermented doughs, is more convenient and more concentrated than malt syrups and adds bloom and color to the crust. This product is recommended for use in bread, rolls, buns, crackers, sweet doughs, cakes, cookies, icings, fillings, breakfast drinks, candy and all products which require a true natural malt flavor. 收起 | |
| Red Star® Active Dry Yeast | Lesaffre Yeast Corporation | Red Star® Active Dry Yeast is a special culture of Saccharomyces cerevisiae. The moisture is removed in such a way that cell viability and leavening power are retained. This results in a granular form of yeast designed to be re-hydrated before use. It pro...展開 Red Star® Active Dry Yeast is a special culture of Saccharomyces cerevisiae. The moisture is removed in such a way that cell viability and leavening power are retained. This results in a granular form of yeast designed to be re-hydrated before use. It provides optimum yeast performance and product quality, it's vacuum packaging ensures freshness, consistency, and minimal activity loss until opened, unopened, Red Star® Active Dry Yeast packages need no refrigeration. 收起 | |
| Red Star® Angel Cream | Lesaffre Yeast Corporation | Red Star® Angel Cream is a mixture designated especially for use in Angel Food and other foam cake production where it replaces Cream of Tartar. Red Star® Angel Cream controls the pH of egg whites more effectively than Cream of Tartar resulting in increas...展開 Red Star® Angel Cream is a mixture designated especially for use in Angel Food and other foam cake production where it replaces Cream of Tartar. Red Star® Angel Cream controls the pH of egg whites more effectively than Cream of Tartar resulting in increased volume and more uniform texture of the finished Angel Food Cake. Angel Cream is formulated for a specific function, it should not be used with a soda to form a baking powder. Red Star® Angel Cream is for use in Angel Food and other foam cake production and takes the place of Cream of Tartar. 收起 | |
| Red Star® Compressed Yeast – 1 lb. Blocks | Lesaffre Yeast Corporation | Red Star® Compressed Yeast – 1 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide a fresh yeast with superior shelf life. The one pound block is positioned for sales to in-store, and ...展開 Red Star® Compressed Yeast – 1 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide a fresh yeast with superior shelf life. The one pound block is positioned for sales to in-store, and small bakeries that receive through a distributor. Red Star® Compressed Yeast is certified Kosher Pareve, Halal, Non-GMO and no preservatives. 收起 | |
| Red Star® Compressed Yeast – 5 lb. Blocks | Lesaffre Yeast Corporation | Red Star® Compressed Yeast – 5 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide fresh yeast that does not have reduced activity in the presence of calcium propionate. Red Star® Comp...展開 Red Star® Compressed Yeast – 5 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide fresh yeast that does not have reduced activity in the presence of calcium propionate. Red Star® Compressed Yeast is certified Kosher Pareve, Halal, Non-GMO and no preservatives. 收起 | |
| Red Star® Cream Yeast | Lesaffre Yeast Corporation | Red Star® Cream Yeast is a leavening agent composed of living yeast cells derived from a pure culture of Saccharomyces cerevisiae, grown under carefully controlled conditions, to ensure optimum consistency, stability and activity in baking processes. Adva...展開 Red Star® Cream Yeast is a leavening agent composed of living yeast cells derived from a pure culture of Saccharomyces cerevisiae, grown under carefully controlled conditions, to ensure optimum consistency, stability and activity in baking processes. Advantages for this product are: optimum yeast performance and product quality, increases ability to precisely monitor yeast usage, provides consistent activity, a cream yeast system is an integral component in an automated baking system, eliminates inventory rotation, storage and handling issues associated with packaged yeast, reduces labor for ingredient handling and eliminates disposal of yeast packaging materials. 收起 | |
| Red Star® Crumbled Yeast | Lesaffre Yeast Corporation | Red Star® Crumbled Yeast is a leavening agent composed of living yeast cells derived from a pure culture of Saccharomyces cerevisiae grown under carefully controlled conditions to ensure optimum consistency, stability and activity in baking processes. It ...展開 Red Star® Crumbled Yeast is a leavening agent composed of living yeast cells derived from a pure culture of Saccharomyces cerevisiae grown under carefully controlled conditions to ensure optimum consistency, stability and activity in baking processes. It is compatible with all fermentation processes and easy to scale. Red Star® Crumbled Yeast is shipped direct in refrigerated trucks for use as a leavening agent in all types of fresh, frozen and par-baked products. 收起 | |
| Red Star® Double Acting Baking Powder | Lesaffre Yeast Corporation | Red Star® Double Acting Baking Powder is a superior aluminum-free leavener especially applicable where the product requires rapid batter aeration and increased batter viscosity. It is perfect for all quick breads, muffins, biscuits, scones, cookies, panca...展開 Red Star® Double Acting Baking Powder is a superior aluminum-free leavener especially applicable where the product requires rapid batter aeration and increased batter viscosity. It is perfect for all quick breads, muffins, biscuits, scones, cookies, pancakes, waffles and cake donuts. Red Star® Double Acting Baking Powder should be used shortly after mixing due in part to the leavening action occurring on the bench. It is not recommended for use in refrigerated formulations or recipes. 收起 | |
| Red Star® Double Strength Yeast Food No Bromate | Lesaffre Yeast Corporation | Red Star® Double Strength Yeast Food No Bromate is a mineral yeast food, dough improver and water conditioner without potassium bromate. It is used in yeast leavened products to stimulate yeast growth and gas production to improve gas retention in the dou...展開 Red Star® Double Strength Yeast Food No Bromate is a mineral yeast food, dough improver and water conditioner without potassium bromate. It is used in yeast leavened products to stimulate yeast growth and gas production to improve gas retention in the dough and condition water to supply uniform hardness. Red Star® Double Strength Yeast Food No Bromate is recommended for various baked goods including: bread, rolls, buns or any yeast raised product. 收起 | |
| Red Star® Dry Malt Product 60° Lintner | Lesaffre Yeast Corporation | Red Star® Dry Malt Product 60° Lintner is a free flowing diastatic powder, formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods. It's enzymatic action provides sugars for improved fermen...展開 Red Star® Dry Malt Product 60° Lintner is a free flowing diastatic powder, formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods. It's enzymatic action provides sugars for improved fermentation and mellows the gluten for better oven spring and it supplies carbohydrates, soluble protein and fermentable sugars for flavor and crust color enhancement. It is recommended for use in breads, rolls, buns, crackers, sweet doughs, cakes, cookies and all products which require a true natural malt flavor. 收起 | |
| Red Star® ESL Compressed Yeast – 5 lb. Blocks | Lesaffre Yeast Corporation | Red Star® ESL Compressed Yeast – 5 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide fresh yeast with superior shelf life and more gas production in doughs containing high sugar leve...展開 Red Star® ESL Compressed Yeast – 5 lb. Blocks are derived from a pure strain of Saccharomyces cerevisiae. A specific fermentation protocol is used to provide fresh yeast with superior shelf life and more gas production in doughs containing high sugar levels. The ESL 5 lb pound block is positioned for sales to in-store, and small bakeries that receive through a distributor. 收起 | |
| Red Star® Malted Wheat Flakes | Lesaffre Yeast Corporation | Red Star® Malted Wheat Flakes are made from grains of malted wheat, varying in color from light brown to dark brown, providing the pleasant and characteristic odor and taste of wheat malt. As natural ingredients they provide acceptable characteristics for...展開 Red Star® Malted Wheat Flakes are made from grains of malted wheat, varying in color from light brown to dark brown, providing the pleasant and characteristic odor and taste of wheat malt. As natural ingredients they provide acceptable characteristics for the enhancement of bread, biscuits and other baked products. It can be used to add crispy texture to biscuits, breads, pretzels and cereal bars. It contributes a characteristic and traditional malty flavor. Red Star® Malted Wheat Flakes is a natural fiber source and a natural coloring medium. 收起 | |
| Red Star® Natural Active Dry Yeast | Lesaffre Yeast Corporation | Red Star® Natural Active Dry Yeast is a strain of Saccharomyces cerevisiae. Once the propagation of the yeast is complete, the product is washed three times with potable water to remove any remnants of the growth media. The strain of yeast used has been o...展開 Red Star® Natural Active Dry Yeast is a strain of Saccharomyces cerevisiae. Once the propagation of the yeast is complete, the product is washed three times with potable water to remove any remnants of the growth media. The strain of yeast used has been obtained from nature, and has not been genetically modified. The moisture is removed in such a way that cell viability and leavening power are retained. This results in a granular form of yeast. This “Natural” product is unique in that no processing aids or preservatives are used at the time of drying. Red Star® Natural Active Dry Yeast can be used in all yeast-leavened goods with either straight or sponge doughs. 收起 | |
| Red Star® Replacit Mlk® Bread | Lesaffre Yeast Corporation | Red Star® Replacit Mlk® Bread is a non-fat dry milk replacer. It can be added directly to mix. Red Star® Replacit Mlk® Bread improves grain textures, crumb color, flavor and volume. Use Red Star® Replacit Mlk® Bread in place of non-fat dry milk on a pound...展開 Red Star® Replacit Mlk® Bread is a non-fat dry milk replacer. It can be added directly to mix. Red Star® Replacit Mlk® Bread improves grain textures, crumb color, flavor and volume. Use Red Star® Replacit Mlk® Bread in place of non-fat dry milk on a pound for pound basis. No adjustments, formula changes or make-up procedures are necessary. It can be used in any yeast raised bakery formula calling for dry milk, including breads, buns and sweet doughs. 收起 | |
| Red Star® Single Acting Baking Powder | Lesaffre Yeast Corporation | Red Star® Single Acting Baking Powder is a chemical leavening agent formulated to produce maximum leavening action in the oven and only limited gas release during mixing and on the bench. It is specially suited for applications where refrigeration is desi...展開 Red Star® Single Acting Baking Powder is a chemical leavening agent formulated to produce maximum leavening action in the oven and only limited gas release during mixing and on the bench. It is specially suited for applications where refrigeration is desired. It is particularly appropriate where large batches of batter are mixed for bake-off over an extended period. Red Star® Single Acting Baking Powder may be used in chemically leavened batters where minimal leavening action is desired or required prior to placing in the oven. 收起 | |
| Red Star® Super Starproof | Lesaffre Yeast Corporation | Red Star® Super Starproof can be used where the elimination of the sponge process is desired. It eliminates the time, labor and equipment for setting sponges and reduces mixing time by 20 to 30%. It also improves texture, grain and keeping qualities. Red ...展開 Red Star® Super Starproof can be used where the elimination of the sponge process is desired. It eliminates the time, labor and equipment for setting sponges and reduces mixing time by 20 to 30%. It also improves texture, grain and keeping qualities. Red Star® Super Starproof is recommended for various baked goods including: tortilla, flat bread, and rolls where the elimination of the sponge process is desired. 收起 | |
| SAF Frozen Dough Yeast | Lesaffre Yeast Corporation | SAF Frozen Dough Yeast is a strain of bakers’ yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using SAF Frozen Dough Yeast ensures consistent gassing power throughout the life of your ...展開 SAF Frozen Dough Yeast is a strain of bakers’ yeast (Saccharomyces cerevisiae) specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using SAF Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen product. SAF Frozen Dough Yeast is kept frozen in storage and is used in its frozen state. The unique manufacturing process increases the shelf life of the yeast itself, so the yeast can be successfully used up to 2 years after its manufacture. 收起 | |
| SAF Instant® Premium | Lesaffre Yeast Corporation | SAF Instant® Premium is a granular free-flowing yeast for use in doughs with sugar levels of up to 12% (Baker’s Percent). It can reduce proofing times from 15% to 30%, and is recommended for no time doughs and high speed processes. It provides finished pr...展開 SAF Instant® Premium is a granular free-flowing yeast for use in doughs with sugar levels of up to 12% (Baker’s Percent). It can reduce proofing times from 15% to 30%, and is recommended for no time doughs and high speed processes. It provides finished products with significantly larger volumes and has a much better oven spring. It allows you to reduce your dry yeast usage as much as 30% in most formulations. SAF-Instant® Premium performs up to 30% better than standard dry yeast in colder doughs. SAF-Instant® Premium is recommended for the following baked goods: bagels, english muffins, baguettes, flat breads, crackers, hearth breads, croissants, pan breads, donuts and pizza crust. 收起 | |
| SAF Instant® Yeast Gold Label | Lesaffre Yeast Corporation | SAF Instant® Yeast Gold Label is a granular free flowing yeast for use in doughs with sugar levels from 10-30% (Baker’s Percent). This improved version of New SAF Instant® Gold Label provides 10% to 20% more activity, is more resistant to preservatives an...展開 SAF Instant® Yeast Gold Label is a granular free flowing yeast for use in doughs with sugar levels from 10-30% (Baker’s Percent). This improved version of New SAF Instant® Gold Label provides 10% to 20% more activity, is more resistant to preservatives and provides uniform fermentation throughout your baking system. It provides tolerance to higher dough temperatures and improves machineability. New SAF Instant® Gold Label is recommended for the following baked goods: croissants, sweet breads, danish, sweet doughs, variety breads, donuts and hearth breads. 收起 | |
| SAF Instant® Yeast Green Label | Lesaffre Yeast Corporation | SAF Instant® Yeast Green Label is a granular free flowing yeast for use in doughs with sugar levels of up to 12% (flour) and with short-time fermentation processes. If you are currently adding sufficient oxidation, Green Label is recommended. It provides ...展開 SAF Instant® Yeast Green Label is a granular free flowing yeast for use in doughs with sugar levels of up to 12% (flour) and with short-time fermentation processes. If you are currently adding sufficient oxidation, Green Label is recommended. It provides uniform fermentation throughout your baking system. It provides uniform fermentation throughout your baking system. It provides tolerance to higher dough temperatures and improves machineability. SAF Instant® Yeast Green Label is recommended for the following baked goods: bagels, english muffins, bread crumbs, hearth breads, bread sticks, pita breads, crackers, pizza crust, donuts and pretzels. 收起 | |
| SAF Instant® Yeast Red | Lesaffre Yeast Corporation | SAF Instant® Yeast Red is a granular free flowing yeast for use in doughs with sugar levels of up to 12% (flour). Red Label is best for short-time fermentation processes. It provides uniform fermentation throughout your baking system. It provides toleranc...展開 SAF Instant® Yeast Red is a granular free flowing yeast for use in doughs with sugar levels of up to 12% (flour). Red Label is best for short-time fermentation processes. It provides uniform fermentation throughout your baking system. It provides tolerance to higher dough temperatures and improves machineability. Warmer dough temperatures are preferred while using SAF Instant® Yeast; this decreases the need to cool dough to maintain proper fermentation. It can reduce mixing time 10% to 30%, compared to compressed yeast. SAF-Instant® Yeast Red is recommended for the following baked goods: bagels, english muffins, baguettes, flat breads, crackers, hearth breads, croissants, pan breads, donuts and pizza crust. 收起 | |
| Saf® L.H.I.S. Frozen Dough Yeast | Lesaffre Yeast Corporation | Saf® L.H.I.S.Frozen Dough Yeast is a strain of bakers’ yeast specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using Saf L.H.I.S. Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen p...展開 Saf® L.H.I.S.Frozen Dough Yeast is a strain of bakers’ yeast specially designed to ensure optimum stability of yeast activity in raw frozen dough. Using Saf L.H.I.S. Frozen Dough Yeast ensures consistent gassing power throughout the life of your frozen product. Saf L.H.I.S. Frozen Dough Yeast is kept frozen in storage and is used in its frozen state. The unique manufacturing process increases the shelf life of the yeast itself, so the yeast can be successfully used up to 2 years after its manufacture. 收起 | |
| SAF Mix® SPM Gold | Lesaffre Yeast Corporation | SAF Mix® SPM Gold is a bakers’ dry yeast (Saccharomyces cerevisiae) specially developed for direct incorporation into pizza crust mixes. It can be added directly to your mix and there are no preservatives in the yeast. It is easy to measure, no dusting an...展開 SAF Mix® SPM Gold is a bakers’ dry yeast (Saccharomyces cerevisiae) specially developed for direct incorporation into pizza crust mixes. It can be added directly to your mix and there are no preservatives in the yeast. It is easy to measure, no dusting and it's small, consistent granulation size aids in even dispersion throughout the mix. SAF Mix® SPM Gold allows for the yeast to be blended with other ingredients to make a complete dry mix, eliminating the need for separate scaling at the mixer. 收起 | |
| SAF Pro® Croustilis® | Lesaffre Yeast Corporation | SAF Pro® Croustilis® is a dough conditioner specifically prepared for retarded doughs. Whether fresh or frozen, retarded dough can form undesirable blisters on the surface, Croustilis® can prevent this from happening. It improves the shelf life of the dou...展開 SAF Pro® Croustilis® is a dough conditioner specifically prepared for retarded doughs. Whether fresh or frozen, retarded dough can form undesirable blisters on the surface, Croustilis® can prevent this from happening. It improves the shelf life of the dough in retarder or freezer, optimizes the loaf volume and improves productivity. SAF Pro® Croustilis® is recommended for the following baked goods: baguettes, frozen doughs, bagels, par baked, pizza crust • retarded doughs, mixes and no-time doughs. 收起 | |
| SAF Pro® Lesoft® | Lesaffre Yeast Corporation | SAF Pro® Lesoft® is an anti-staling dough conditioner. It improves the crumb softness and extends the shelf life of the finished baked product. It is easy to use, improves the softness of the product, the extended softness improves shelf life of finished ...展開 SAF Pro® Lesoft® is an anti-staling dough conditioner. It improves the crumb softness and extends the shelf life of the finished baked product. It is easy to use, improves the softness of the product, the extended softness improves shelf life of finished goods. SAF Pro® Lesoft® provides optimum volume and reduces labor cost – increases productivity. It is recommended for the following baked goods: white pan breads, buns and extended shelf life products. 收起 | |
| SAF Pro® Relax RS 190 | Lesaffre Yeast Corporation | SAF Pro® Relax RS 190 is a deactivated yeast with high reducing power and imparts minimal yeast flavor. It provides the following benefits: reduces tearing and shrinkage when molding or sheeting dough, improves the machinability of the dough, reduces mixi...展開 SAF Pro® Relax RS 190 is a deactivated yeast with high reducing power and imparts minimal yeast flavor. It provides the following benefits: reduces tearing and shrinkage when molding or sheeting dough, improves the machinability of the dough, reduces mixing time, enhances the final appearance of the end product, improves crumb structure and imparts no off-flavors or aroma to the final product. SAF Pro Relax RS 190 is recommended for various baked goods including: laminated dough, baguettes, puff pastries, bread/rolls, mixes, melba toast, pita bread, and pizza crust. 收起 | |
| SAF Pro® Relax®+YF | Lesaffre Yeast Corporation | SAF Pro® Relax®+YF is a deactivated dry yeast that improves the machinability and handling of the dough, while imparting a yeast flavor. It provides less shrinkage of the dough after pressing, reduces tearing, more consistent flat shape; less oval and imp...展開 SAF Pro® Relax®+YF is a deactivated dry yeast that improves the machinability and handling of the dough, while imparting a yeast flavor. It provides less shrinkage of the dough after pressing, reduces tearing, more consistent flat shape; less oval and imparts mild yeast flavor. SAF Pro® Relax®+YF is acceptable for use in either standardized or non-standardized baked goods and is Kosher Parve certified. 收起 | |
| Veracet 70 | Lasenor | Veracet 70 is Acetylated mono-diglycerides (E-472a) (70% of acetylation), and is known as an alfa-tending emulsifier. This property makes them very useful as whipping agents in cake powder mixes, cake batters, icings, toppings, etc. The recommended dosage...展開 Veracet 70 is Acetylated mono-diglycerides (E-472a) (70% of acetylation), and is known as an alfa-tending emulsifier. This property makes them very useful as whipping agents in cake powder mixes, cake batters, icings, toppings, etc. The recommended dosage is 4-10%. They are also used as coating agents (e.g. sausages and cheese) to protect against microbiological activity and dehydration due to their capacity to form flexible films. In addition, Veracet 70 can be used as a softening agent for a chewing gum base. 收起 | |
| Verol IG 90 | Lasenor | Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC fo...展開 Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol IG 90 can be used in caramels and margarine production. In caramels and toffees this emulsifier can reduce the stickiness and also reduce the sugar crystallisation (dosage of 0,1-0,3%). In margarine it improves the stability of the water-in-oil emulsion and can be used in low-fat spreads at dosages of 0,5-1%, in cream margarines (0,2-0,4%) and in cake margarines (0,5-1%). 收起 | |
| 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...展開 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,...展開 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...展開 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...展開 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...展開 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 |
