Subtotal 0,00 ر.س
| Product | Application | Function | Country |
|---|---|---|---|
| Soya Flours | Bakery | Emulsification | Germany |
| Bread improvers | Bakery | Bread softeners | Germany |
| Tortilla improvers | Tortilla bread | Improve softeners | Germany |
| Inzyme solutions | Bakery | Shelf life improvement | Germany |
| Emulsifiers | Bakery | Emulsification | Germany |
| Vital Wheat Gluten | Bakery | Gluten improvement | France |
| Calcium propoinate | Bakery | Perservation | Germany |
| DMG (Emulsifiers) | Bakery | Emulsification | China |
| Flavors | Bakery | Flavors Inhancment | Germany |
| Modified Potato starch | Cream Filling | This product stands out in viscosity and texture and has an improved bake stability. This offers the opportunity to reduce the amount of alginate that has a positive effect on the texture of the bakery cream, especially after freezing and thawing! | Germany |
| Modified Potato starch | Egg replacer | Emjel® E 70 and Emjel® P can be used as dough improvers. Emfix® K02 can be used to replace egg yolk in cake and muffins. | Germany |
| Pea and Potato fiber | Cake, Muffins and others | High water and binding properties | Germany |
