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Showing 10–18 of 241 results

  • Calcium Propionate

    Preservative against fungi and bacillus. Suitable for all types of bakery products.

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  • Sodium Diacetate

    Acidity regulator,food preservative. It controls mold,bacillus and bacteria. Suitable for all types of bakery products.

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  • Citric Acid

    An antioxidant agent which enhances dough cohension, strength and consistency. It is a weak organic acid that has antioxidant properties. It is mainly used as an acidity regulator and as an odor/flavor enhancer. It is also used as a preservative in fruit,bakery,vegetable products etc, thus, preventing the spoilage of food products caused by enzymatic reactions. It also prevents some kinds of fresh-cut produce, like sliced apples,from turning brown. Finally, it helps in making the texture of foods such as jam, dough,cheese and creams more consistent and thicker.

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  • Soyalec

    Emulsifier in liquid form which improves the dough elasticity,prolongs freshness, reduces the absorption of oil in the pan, as well as faciliates the detachment of baked goods from their utensils.

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  • Dark Malt

    Malted,roasted,non-diastatic barley flour, for improving the colour of bakery products.

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  • Nutri Malt Flour

    Malted diastatic barley flour used in bakery products.

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  • Carbon Black

    Black food colouring used in confectionery products,icing baked goods and ice cream. Vegetable carbon.

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