»»Ingredients

INGREDIENTS

1. COCOA POWDER
DESCRIPTION:
An unsweetened powder produced by grinding cacao beans and pressing out the cocoa butter (fat). This powder gives an intense chocolate taste to baked goods. It is commonly available in “Dutch-processed” (alkalized) or natural varieties. The alkalized version is lighter in color and has a less assertive chocolate taste.

FUNCTION/DOSAGE:
"This product is used for bakery, soft-drink and in low fat and low calorie recipes and as a flavoring for ice cream."
2. CHEESE - BUTTER - YOGURT




DESCRIPTION:
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Yogurt or yoghurt or yoghourt is a fermented milk product (soy milk, nut milks such as almond milk, and coconut milk can also be used) produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

FUNCTION/DOSAGE:
"This product is used for bakery, ice cream."
3. CHOCOLATE
DESCRIPTION:
Chocolate is a range of products derived from cocoa, mixed with fat (i.e., cocoa butter and finely powdered sugar to produce a solid confectionary.

FUNCTION/DOSAGE:
"This product is used for Bakery, confectionary’s coating, ice cream coating, decoration, desserts and other drinks."
4. VITAMIN PREMIX


 DESCRIPTION:
Premixes are complex blends of ingredients. There is a science to developing the optimum premix for food or drink applications – identifying and achieving desired specifications, selecting proper market forms, ensuring quality and consistency - all without compromising taste or texture in the end product.

FUNCTION/DOSAGE:
"These mixes are very cost-saving and beneficial to manufacturers, researchers and developers in the food and pharmaceutical industries worldwide. This is a booming business and is part of the multi-billion dollar nutrition industry worldwide. Many everyday foods and pharmaceuticals are derived from nutrient premixes."
   

5. EMULSIFIER
DESCRIPTION:
When water and oil are mixed together and vigorously shaken, a dispersion of oil droplets in water - and vice versa - is formed. When shaking stops, the phases start to separate. However, when an emulsifier is added to the system, the droplets remain dispersed, and a stable emulsion is obtained.

FUNCTION/DOSAGE:
"The main functionalities of emulsifiers is in Bakery products, aerated desserts, topping powders, sauces, Milk drinks, chocolate, chewing gum, confectionery…"
6. MALT POWDER
  DESCRIPTION:
Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develop the enzymes required to modify the grain's starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.

FUNCTION/DOSAGE:
"Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf, bagels and rich tea biscuits."
   

7. GREEN TEA EXTRACT
  DESCRIPTION:
A green tea extract is a herbal derivative from green tea leaves (Camellia sinensis). Containing antioxidant ingredients – mainly green tea catechins (GTC) – green tea and its derivatives are sought-after amongst people who pursue health.

FUNCTION/DOSAGE:
"This product is used in the dairy, baked goods, confectionery or beverage industries."
   

8. COFFEE EXTRACT
  DESCRIPTION:
Proper brewing of coffee requires using the quantity of coffee, ground precisely, extracted to the correct degree, controlled by the correct time and correct temperature.

FUNCTION/DOSAGE:
"This product is used in the dairy, baked goods, confectionery or beverage industries."
   

9. CARBON DIOXIDE
  DESCRIPTION:
Carbon dioxide (chemical formula CO2) is a naturally occurring chemical compound composed of two oxygen atoms each covalently double bonded to a single carbon atom. It is a gas at standard temperature and pressure and exists in Earth's atmosphere in this state, as a trace gas at a concentration of 0.039 per cent by volume.

FUNCTION/DOSAGE:
"Carbon dioxide is a food additive used as a propellant and acidity regulator in the food industry. It is approved for usage in the EU (listed as E number E290), USA and Australia and New Zealand (listed by its INS number 290).
Carbon dioxide is used to produce carbonated soft drinks, soda water, wine… "
   

10. TOPPING CREAM
DESCRIPTION:
Topping cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Topping cream is often sweetened and sometimes flavored .

FUNCTION/DOSAGE:
"This product is use as one of ingredients to make cakes, decorate cakes, to make desserts and other drinks."
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