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Bakery emulsifiers: For this sector we offer high melting fat fractions in powder form and these give high volume, controlled pore structure in tin breads etc. Production by the Chorlywood process is also supported by these improvers.

Product Description Useage
Cake premix emulsifiers highly activated spray dried system High overrun, regular pore size, soft eat Fat free and high fat sponges
Bread improvers Emulsifier free fat based systems Controlled bake volume. No blow holes Tin loaves, soft rolls