Bakery & Confectionery Ingredients Suppliers

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BAKEZYME® GBW

BAKEZYME® GBW is a protease produced by Bacillus amyloliquefacians and is used to improve the rheological properties of the dough for resulting in good texture in biscuits and crackers even at a higher % of protein.

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SOY TVP - TEXVEGTM GR-25 (GRANULES, 2-5MM)

SOY TVP - TEXVEGTM GR-25 (GRANULES, 2-5MM) is also known as textured soy protein, soy mince, soy meat or soy chunks is made from extrusion of de-oiled non-GMO soy flour. The soy flour is heated to up to ₁5⁰°C at high pressure which denatures it into a fibrous, insoluble, porous network that can soak up more than three times of its own weight in liquids..

When the product exits the extruder, the sudden drop in pressure causes rapid expansion into puffy solid product which is dried.
The TVPs are available in various shapes like mince, flakes, granules, chunks, nuggets, steaks and in various sizes (granules: 1-3 mm, 2-5 mm and 3-7 mm; chunks: 10mm +) and colours (natural, caramel, red).

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MALTICRUNCH CHOCOLATE SB TH

MALTICRUNCH CHOCOLATE SB TH is a medium brown colour and Robust crispy crunch texture.

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TORRAX XD3 DRIED

TORRAX XD3 DRIED is a dried extract of roasted malted barley, in the form of a fine powder. TORRAX XD3 DRIED production process involves hot water extraction, followed by ultrafiltration, vacuum evaporation and spray drying.

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ACTIMALT DRIED RM C50

QA ACTIMALT DRIED RM C50 is a non-diastatic dried malt extract, in the form of a coarse, free flowing, hygroscopic powder..

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MIRAGEL 463

MIRAGEL 463 is an Instant Starch adds quick-thickening and gel setting benefits to your formulations...

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