BAKEZYME® AG 800 BG | DKSH | BAKEZYME® AG 800 BG is a fungal amyloglucosidase produced by Aspergillus niger. BAKEZYME® AG 800 BG is used as a bread improver helping in the improvement of crumb structure, browning and softness of bread. | Request Sample |
BAKEZYME® AN 301 BG | DKSH | BAKEZYME® AN 301 BG is a bacterial amylase produced by Bacillus amyloliquefaciens. BAKEZYME® AN 301 BG helps in the improvement of crumb structure, shelf - life and initial softness of breads. | Request Sample |
BAKEZYME® B 500 BG | DKSH | BAKEZYME® B 500 BG is a bacterial protease produced by Baciilus amyloliquefacians. BAKEZYME® AN 301 BG is used in biscuits, crackers and wafers to give them the desired texture with flours containing more protein. | Request Sample |
BAKEZYME® BXP 5001 BG | DKSH | BAKEZYME® BXP 5001 BG is a hemicellulase produced by Bacillus subtilis. BAKEZYME® BXP 5001 BG is a preparation for universal use to improve dough and bread quality in general, and loaf volume in particular. | Request Sample |
BAKEZYME® FRESH XL | DKSH | BAKEZYME® FRESH XL is a maltogenic amylase (glucan 1,4-a-maltohydrolase, 3.2.1.133) produced by a specially selected strain of Bacillus subtilis applying modern biotechnology formulated on a granulated wheat flour carrier. | Request Sample |
BAKEZYME® FXP 1500 BG | DKSH | BAKEZYME® FXP 1500 BG is a hemicellulase produced by Aspergillus niger. BAKEZYME® FXP 1500 BG helps in the improvement of quality and crumb structure of breads by improving its process tolerance and the ease of dough handling. | Request Sample |
BAKEZYME® GBW | DKSH | 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. | Request Sample |
BAKEZYME® GO 1500 BG | DKSH | BAKEZYME® GO 1500 BG is a glucose oxidase enzyme produced by Aspergillus niger. BAKEZYME® GO 1500 BG is using for increasing the dough strength and improve the machinability. | Request Sample |
BAKEZYME® GO CLASSIC 10.000BG | DKSH | BAKEZYME® GO CLASSIC 10.000BG is a fungal glucose oxidase derived from Aspergillus niger. BAKEZYME® GO CLASSIC 10.000BG helps to improve the strength of the dough, machinability and the crispiness of the crust. | Request Sample |
BAKEZYME® GO PURE CONC | DKSH | BAKEZYME® GO PURE CONC is a fungal glucose oxidase derived from Aspergillus niger. BAKEZYME® GO PURE CONC is a second generation grade of enzyme improving the strength of the dough and dough machinability to tolerate the process more effectively during ba...展開 BAKEZYME® GO PURE CONC is a fungal glucose oxidase derived from Aspergillus niger. BAKEZYME® GO PURE CONC is a second generation grade of enzyme improving the strength of the dough and dough machinability to tolerate the process more effectively during baking. 收起 | Request Sample |
BAKEZYME® GT BG | DKSH | BAKEZYME® GT BG is a glucose oxidase enzyme preparation derived from Aspergillus niger. BAKEZYME® GT BG helps to improve the strength of the dough, machinability and the crispiness of the crust. | Request Sample |
BAKEZYME® HS 2000 BG | DKSH | BAKEZYME® HS 2000 BG is an endo-xylanase derived from Aspergillus niger. BAKEZYME® HS 2000 BG helps in the improvement of dough development and dough handling properties resulting in better loaf volume and crumb softness. | Request Sample |
BAKEZYME® HSP 6000 BG | DKSH | BAKEZYME® HSP 6000 BG is an endoxylanase derived from Aspergillus niger. BAKEZYME® HSP 6000 BG is in use to improve dough and bread quality by improving the dough development and tolerance during handling. | Request Sample |
BAKEZYME® LFP | DKSH | BAKEZYME® LFP is an enzyme preparation of lipase derived from Aspergillus sp. BAKEZYME® LFP can replace DATEM and improve the dough tolerance, baking performance and improve the bread quality characteristics. | Request Sample |
BAKEZYME® MASTER | DKSH | BAKEZYME® MASTER is a maltogenic amylase (glucan 1,4-a-maltohydrolase, 3.2.1.133) produced by a specially selected strain of Bacillus subtilis applying modern biotechnology formulated on a granulated wheat flour carrier. | Request Sample |
BAKEZYME® P 500 BG | DKSH | BAKEZYME® P 500 BG is a fungal alpha amylase derived from Aspergillus oryzae. With its standardized diastatic activity, BAKEZYME® P 500 BG enzyme results in faster fermentation with improved dough quality and loaf volume. BAKEZYME® P 500 BG improves the c...展開 BAKEZYME® P 500 BG is a fungal alpha amylase derived from Aspergillus oryzae. With its standardized diastatic activity, BAKEZYME® P 500 BG enzyme results in faster fermentation with improved dough quality and loaf volume. BAKEZYME® P 500 BG improves the crumb softness and shelf life of the bread. 收起 | Request Sample |
BAKEZYME® REAL X | DKSH | BAKEZYME® REAL X is a fungal hemicellulase from selected strains of Trichoderma reesei. BAKEZYME® REAL X is an endoxylanase to improve the characteristics of semi-sweet biscuit, cracker dough and also wafer batters. | Request Sample |
CAKEZYME™ | DKSH | CAKEZYME™ is a phospholipase A2 produced by Aspergillus niger. CAKEZYME™ helps in the reduction of eggs by 20% and results in improved crumb structure, crumb softness and shelf life of cakes. | Request Sample |
Calcium Propionate | Jiangsu Kolod Food Ingredients Plant | Calcium Propionate is a white crystalline granule or powder, that is odorless or has little to no propionate smell. It is used as a preservative or mold or rope inhibitor. It is soluble in water and insoluble in alcohol and ethers. The net weight of each ...展開 Calcium Propionate is a white crystalline granule or powder, that is odorless or has little to no propionate smell. It is used as a preservative or mold or rope inhibitor. It is soluble in water and insoluble in alcohol and ethers. The net weight of each bag is 25 kg. 收起 | |
Ceamfibre | DKSH | Ceamfibre series of Ceamsa are citrus fibres with high water holding capacity, ability to increase yields and retain moisture for baked products, processed meat, dairy products, sauces and dressings. Ceamfibre can also act as fat replacer with sufficient ...展開 Ceamfibre series of Ceamsa are citrus fibres with high water holding capacity, ability to increase yields and retain moisture for baked products, processed meat, dairy products, sauces and dressings. Ceamfibre can also act as fat replacer with sufficient cost effectiveness. 收起 | Request Sample |
Fermipan® Brown Instant Dry Yeast | DKSH | Fermipan® Brown Instant Dry Yeast is commonly used in bread and yeast-raised products to improve structure, volume and small granules with high percentages of live cells per volume. High sugar dry yeast is recommened for bread with more than 5% sugar on f...展開 Fermipan® Brown Instant Dry Yeast is commonly used in bread and yeast-raised products to improve structure, volume and small granules with high percentages of live cells per volume. High sugar dry yeast is recommened for bread with more than 5% sugar on flour weight. 收起 | Request Sample |
Fermipan® Red Instant Dry Yeast | DKSH | Fermipan® Red Instant yeast is commonly used in bread and yeast-raised products with sugar content lower from 0-8% sugar on flour weight. | Request Sample |
Lactosan-183204 | DKSH | Lactosan-133215 is a medium matured cheddar cheese of vegetarian origin which contains emulsifying salts. The product is 100% pure cheese powder used in food applications like crackers, dressings, sauces and other bakery products. | Request Sample |
Mauri® Chiffon Cake Mix | DKSH | Mauri® Chiffon Cake Mix is a premix for all types of chiffon and mamon cake that could reduce complexity and time in production process. | Request Sample |
Mauri® Choux Pastry Mix | DKSH | Mauri® Choux Pastry Mix is a classic European style premix for cream puffs, e'clairs and profiteroles. | Request Sample |
Mauri Compressed Yeast | DKSH | Mauri Compressed Yeast is a unique strain selected from Sacchromyces cerevisiae for baking industry. The yeast can be used in all types of yeast raised products such as bread, rolls, buns, danish, doughnuts, sweet rolls, etc., but is espec...展開 Mauri Compressed Yeast is a unique strain selected from Sacchromyces cerevisiae for baking industry. The yeast can be used in all types of yeast raised products such as bread, rolls, buns, danish, doughnuts, sweet rolls, etc., but is especially designed for dough containing greater than 10% sugar (on flour weight). 收起 | Request Sample |
Mauri® Hokkaido Bread Concentrate | DKSH | Mauri® Hokkaido Bread Concentrate is a bread concentrate specially designed for Japanese style of soft and fluffy texture loaf and buns. The recommend dosage is 10% on flour weight. | Request Sample |
Mauripan Instant Dry Yeast | DKSH | Mauripan Instant Dry Yeast is a unique strain selected from Sacchromyces cerevisiae for baking industry. The yeast can be used in all types of yeast raised products such as pizza, bread, rolls, buns, doughnuts, bread sticks, pretzels, etc. and use in dou...展開 Mauripan Instant Dry Yeast is a unique strain selected from Sacchromyces cerevisiae for baking industry. The yeast can be used in all types of yeast raised products such as pizza, bread, rolls, buns, doughnuts, bread sticks, pretzels, etc. and use in dough’s containing up to 10% sugar in the formula (on flour weight). 收起 | Request Sample |
Monosodium Phosphate | Jiangsu Kolod Food Ingredients Plant | Monosodium Phosphate is a colorless column crystal that is odorless and slightly deliquescent. In the food industry it is used as a buffering, character improving agent, emulsifier, nutrition supplement, antioxidant additive, brine penetrable agent, sugar...展開 Monosodium Phosphate is a colorless column crystal that is odorless and slightly deliquescent. In the food industry it is used as a buffering, character improving agent, emulsifier, nutrition supplement, antioxidant additive, brine penetrable agent, sugar clarifier, stabilizer, coagulant, and fowl scalding agent. It is packed with polyethylene bag as liner and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. 收起 | |
Nutrilac® BK-7676 | DKSH | Nutrilac® BK-7676 is a highly functional ingredient based on milk protein i.e. whey protein concentrate acting as the egg replacer in bakery system. The various whey protein concentrates from Arla are available with protein content between 73% and 83%. | Request Sample |
PREVENTASE® M | DKSH | PREVENTASE® M is an asparaginase enzyme derived from Aspergillus niger used in fried/baked goods to prevent the formation of carcinogenic acrylamide. | Request Sample |
Tricalcium Phosphate | Jiangsu Kolod Food Ingredients Plant | Tricalcium Phosphate is a mixture of white amorphous calcium phosphate powder that is odorless and stable in open air. In the food industry it is used as an anticoagulant, nutritional supplement, ph regulator and buffering agent. It is an additive in powd...展開 Tricalcium Phosphate is a mixture of white amorphous calcium phosphate powder that is odorless and stable in open air. In the food industry it is used as an anticoagulant, nutritional supplement, ph regulator and buffering agent. It is an additive in powdered milk, candy, and pudding. It is packed with plastic bag as inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. 收起 | |
Tripotassium Phosphate | Jiangsu Kolod Food Ingredients Plant | Tripotassium Phosphate is a white crystal or granule, that is odorless and hygroscopic. In the food industry it is used as a buffering agent, chelating agent, yeast food, emulsifying salt, and synergistic agent of anti oxidation. It is packed with polyeth...展開 Tripotassium Phosphate is a white crystal or granule, that is odorless and hygroscopic. In the food industry it is used as a buffering agent, chelating agent, yeast food, emulsifying salt, and synergistic agent of anti oxidation. It is packed with polyethylene bag as inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. 收起 | |
Urea | Jiangsu Kolod Food Ingredients Plant | Urea is a colorless or white flaky or crystalline powder, with no odor and has hygroscopicity. It is used as yeast food and gum confection enhancer. Soluble in water, ethanol and benzene and almost insoluble in aether and chloroform. It can also be used i...展開 Urea is a colorless or white flaky or crystalline powder, with no odor and has hygroscopicity. It is used as yeast food and gum confection enhancer. Soluble in water, ethanol and benzene and almost insoluble in aether and chloroform. It can also be used in ethanol drinks, gluten products, wines and yeast fermented baking products. It is packed with polythene bag as the inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. 收起 | |
Whole Egg Powder | DKSH | Whole egg powder is suitable for dry premixes, bakery, confectionery and other food applications with no foreign odors and flavors. The product is easy to handling and longer shelf life versus liquid egg. | Request Sample |