| SOLUBLE COLLAGEN II COMPLEX | Waitaki Bioscience | SOLUBLE COLLAGEN II COMPLEX is a unique and proprietary ingredient suitable for use in a wide range of formulations related to joint health, skin and personal care products. | |
| SuperLux Natural Palm Fat Crystals - PSF 603-60 | Arthur Branwell & Co. Ltd. | SuperLux Natural Palm Fat Crystals - PSF 603-60 is a plastic shortening produced from palm stearin-based crystals. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, bisc...展開 SuperLux Natural Palm Fat Crystals - PSF 603-60 is a plastic shortening produced from palm stearin-based crystals. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, morning goods, cookies, crackers, confectionery, margarine, spreads, beverages, and coatings for dried fruits. 收起 | |
| SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 | Arthur Branwell & Co. Ltd. | SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 is a plastic shortening produced from RSPO certified, segregated, sustainable palm fat. The product reduces trans-fatty acids in foods and can be used in a variety of applications, inc...展開 SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 is a plastic shortening produced from RSPO certified, segregated, sustainable palm fat. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, morning goods, cookies, crackers, confectionery, margarine, spreads, beverages, and coatings for dried fruits. 收起 | |
| SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 | Arthur Branwell & Co. Ltd. | SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 is a vegetable based, free flowing, palm-free specialist bakery fat. It contains a trace amount of transfat and can be used in a variety of applications, including cakes, muffins, dough improvers,...展開 SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 is a vegetable based, free flowing, palm-free specialist bakery fat. It contains a trace amount of transfat and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, and morning goods. 收起 | |
| Tamarind Extract | Arthur Branwell & Co. Ltd. | Tamarind Extract is produced from boiling tamarind fruit and straining out the pulp. It is a paste like substance with a acidic, sweet-sour flavor. The product is used as a flavoring and bittering agent in sauces and condiments. | |
| WAITAKI MCH-CAL™ | Waitaki Bioscience | WAITAKI MCH-CAL™ can be utilized in a number of delivery systems including capsules, tablets, sachets and liquid suspensions for the nutraceutical market. it is also suitable as a component in animal feeds and feed supplements. | |
| Waxy Corn Starch | Global Bio-chem Technology Group Company Limited | Waxy corn starch is made of the waxy corn and has a better paste stability than native corn starch. It has better characteristics in clarity and texture. Waxy corn starch could be used as stabilizers and thickeners for food products, particularly those un...展開 Waxy corn starch is made of the waxy corn and has a better paste stability than native corn starch. It has better characteristics in clarity and texture. Waxy corn starch could be used as stabilizers and thickeners for food products, particularly those undergoing large temperature changes during processing and preparation. 收起 | |
| Xanthan Gum | Arthur Branwell & Co. Ltd. | Xanthan Gum is a microbial gum derived from fermented glucose, sucrose, or lactose. Classified as E415, the product is used as a thickening agent in sauces, dressings, fillings, instant soups, beverages, ice cream, and dairy products. | |
| Chocolate Brownies With PentaCake BR 6060 | Pentaor | This formulation is a recipe for rich chewy brownies with dense texture and enhanced humidity. It features PentaCake BR at a concentration of 2.8%. | |
| "Clean Label" Cakes Basic formula, with PentaCake CLB 6900 | Pentaor | This formulation is a recipe for basic "clean label" cakes which do not contain synthetic preservatives, emulsifiers, stabilizers, chemical antioxidants or trans fats. It utilizes the product PentaCake CLB 6900 at a concentration of 5%. | |
| Filled Cakes With PentaCake FL 6050, Filled before baking | Pentaor | This formulation is recommended for bakes which are filled with chocolate or jam before baking. PentaCake FL 6050 helps with retention of the filling during baking. It is suitable mainly for filled muffins and pound cakes. | |
| Layer Cakes With PentaCake LR 6630, 4% oil | Pentaor | This formulation is a basic recipe for layer cake products. Amendments might be required for each specific production line. This formulation features PentaCake LR 6630 at a concentration of 3%. | |
| Sliced Cake With PentaCake SL 6150, margarine+oil | Pentaor | This formulation is a recipe for dense cakes with close spongy texture and improved slice stability. It utilizes PentaCake SL 6150 at a concentration of 2.7%. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6650 | Pentaor | This formulation is a recipe for extra spongy muffins and cupcakes which can be filled after baking. It utilizes the product PentaCake ESP 6650 at a concentration of 3.5%. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6670, 10% oil | Pentaor | This formulation is a recipe for high volume fluffy sponge cakes, custard cakes, and soft cookies. PentaCake ESP 6670 helps promote extended sponginess. | |
| Sponge Cakes With PentaCake SP 6600 | Pentaor | This formulation is a recipe for Sponge Cakes with PentaCake SP 6600. It produces sponge muffins and cupcakes that can be filled after baking, such as custard cakes, small bar-cakes, and "teddy bear" cakes. |
