| 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 |
| Whipping Agents (Topping base) |
Whipping agents / Instant topping bases for the manufacture of bakery, dairy and beverage |
