Bakery Ingredients
Bakery Ingredients
Product Product Description
Axodicarbonamide (ADA) Axodicarbonamide for the manufacture of bread flour
Baking Premix Base Declaration-friendly baking premix based on hydrocolloids, special enzymes and ascorbic acid for the manufacture of bakery
Cake Stabilizer (for cake mixes) Cake stabilizer in powder form for the manufacture of bakery
Benzoyl Peroxide Benzoyl peroxide for the manufacture of bread flour (bleaching)
Cocoa powder Cocoa powder for the manufacture of dairy, beverage, chocolate, confectionery, bakery and biscuit
Diastatic Enzymes Diastatic enzyme for the manufacture of maltose syrups, sugar and alcohol
Enzyme Amylases Standardized fungal α-amylase for the manufacture of wheat flour and bakery
Enzyme Amylases-Hemicellulase-Complex Fungal α-amylase standardized hemicellulase side-activity for the manufacture of bakery
Enzyme Glucose Oxidase Fungal glucose oxidase for protein strengtening in bread flour and improvement of texture in noodle and pasta.
Enzyme Beta-Amylase Standardized beta-amylase for breaking down starch to maltose for the manufacture of wheat flour and bakery
Enzymes Proteases Standardized protease complex for splitting the protein strands of the gluten skeleton for the manufacture of bakery and meat industry
Enzymes for prolong shelf life and freshness Baking enzyme for superior freshness and moistness perception for packed bread and cake with prolong shelf-life
Enzymes for food preservation Microbial Catalase and Glucose Oxidase system for removal oxygen from foods (juice, wine, beer, Mayonnaise and egg white etc.) to inhibit yeast growth and oxidative browning
Fat Powder Encapsulated refined palm oil powder (80% fat) with consistent quality and easy handling. It is for using in bakery (bread, donuts, cakes, pancakes, filling), beverage, confectionery and dairy products
Inulin Concentrate for making baked goods with prebiotic effect
L-Cysteine-Hydrochloride L-cysteine-hydrochloride for the manufacture of bakery, beverage, biscuit and cracker
Lecithin Powder Lecithin is an emulsifier/distribution agent for the manufacture of bakery
Standardized enzyme perparation Standardized enzyme perparation for combining with ascorbic acid for the manufacture of bread flour
Instant Whipping Cream Powder Instant whipping cream powder for the manufacture of bakery, dairy and beverage

Food Ingredient Technology Co., Ltd.
1526-1540 Soi Phatthanakan 48, Phatthanakan Road,
Phatthanakan, Suan Luang, Bangkok 10250, Thailand
Tel : +66 2073 0977
Fax : +662 7229389


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GFCA Co., Ltd.
 
 
Bakery Ingredients
Product Product Description
Axodicarbonamide (ADA) Axodicarbonamide for the manufacture of bread flour
Baking Premix Base Declaration-friendly baking premix based on hydrocolloids, special enzymes and ascorbic acid for the manufacture of bakery
Cake Stabilizer (for cake mixes) Cake stabilizer in powder form for the manufacture of bakery
Benzoyl Peroxide Benzoyl peroxide for the manufacture of bread flour (bleaching)
Cocoa powder Cocoa powder for the manufacture of dairy, beverage, chocolate, confectionery, bakery and biscuit
Diastatic Enzymes Diastatic enzyme for the manufacture of maltose syrups, sugar and alcohol
Enzyme Amylases Standardized fungal α-amylase for the manufacture of wheat flour and bakery
Enzyme Amylases-Hemicellulase-Complex Fungal α-amylase standardized hemicellulase side-activity for the manufacture of bakery
Enzyme Glucose Oxidase Fungal glucose oxidase for protein strengtening in bread flour and improvement of texture in noodle and pasta.
Enzyme Beta-Amylase Standardized beta-amylase for breaking down starch to maltose for the manufacture of wheat flour and bakery
Enzymes Proteases Standardized protease complex for splitting the protein strands of the gluten skeleton for the manufacture of bakery and meat industry
Enzymes for prolong shelf life and freshness Baking enzyme for superior freshness and moistness perception for packed bread and cake with prolong shelf-life
Enzymes for food preservation Microbial Catalase and Glucose Oxidase system for removal oxygen from foods (juice, wine, beer, Mayonnaise and egg white etc.) to inhibit yeast growth and oxidative browning
Fat Powder Encapsulated refined palm oil powder (80% fat) with consistent quality and easy handling. It is for using in bakery (bread, donuts, cakes, pancakes, filling), beverage, confectionery and dairy products
Inulin Concentrate for making baked goods with prebiotic effect
L-Cysteine-Hydrochloride L-cysteine-hydrochloride for the manufacture of bakery, beverage, biscuit and cracker
Lecithin Powder Lecithin is an emulsifier/distribution agent for the manufacture of bakery
Standardized enzyme perparation Standardized enzyme perparation for combining with ascorbic acid for the manufacture of bread flour
Instant Whipping Cream Powder Instant whipping cream powder for the manufacture of bakery, dairy and beverage