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Showing 1–9 of 68 results
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Citric Acid
see moreAn 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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Carbon Black
see moreBlack food colouring used in confectionery products,icing baked goods and ice cream. Vegetable carbon.
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Back Glaze
see moreBack glaze is the best alternative solution for glazing bakery products. It gives the dough a golden brown bright appearance. It can also fully replace the egg for glazing in fasting doughs.
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