Subtotal 0,00 ر.س
| Supplier | Product | Application | Function | Country |
|---|---|---|---|---|
| Deutscheback | Soya Flours | Bakery | Emulsification | Germany |
| Deutscheback | Bread improvers | Bakery | bread softners | Germany |
| Deutscheback | Tortilla improvers | Tortilla bread | Improve softners | Germany |
| Deutscheback | Inzyme solutions | Bakery | Shelf life improvement | Germany |
| Deutscheback | Emulsifiers | Bakery | Emulsification | Germany |
| ADM | Vital Wheat Gluten | Bakery | Gluten improvement | France |
| Addacon | Calcium propoinate | Bakery | Perservation | Germany |
| Chemsino | DMG (Emulsifiers) | Bakery | Emulsification | China |
| Ferminich | Flavors | Bakery | Flavors Inhancment | Germany |
| Emsland | 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 |
| Emsland | 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 |
| Emsland | Pea and Potato fiber | Cake, Muffins and others | High water and binding properties | Germany |
