Baking Powder
A ready to use fine powder, this raising agent is a blend of sodium bicarbonate and raising acids to provide lift to a range of bakery products such as cakes, pancakes, soda breads, scones and more.
Calcium Carbonate
A white powder, mineral. Typical uses include as colour (whitener, E150), or for its nutritional benefit in raising the calcium level.
Calcium Propionate
A preservative used for control of microbial growth and extension of shelf life in a range of products including bread.
Cellulose Fibre PF150
Cellulose fibre, fine particle size, excellent for absorbing water in a range of products.
Fava Bean Protein Concentrate
55% protein with a mild bean flavour, this fava bean protein concentrate provides structure and emulsifying properties.
Gluten
Dried vital wheat gluten is a light brown powder. This protein extracted from wheat retains its elastic properties an can be used in bread products to improve water holding, dough feel and bread volume in baking.
Glycerine (IBC)
Glycerine (aka glycerol) is a clear colourless viscous liquid. It is highly hydroscopic (it attracts water) and thus acts as a humectant, useful in extending the shelf life of a range of products such as cakes and bread.
Glycerol Monostearate (GMS)
Emulsifier based on fully hydrogenated oils, typically palm (RSPO Segregated).
GMS Emulsifier
Glycerol monostearate emulsifier based on fully hydrogenated oils. Used for emulsififcation and for enhancing softness of bakery wares such as bread and cakes.
Sodium Bi Carbonate
Fine particle size white powder of sodium bicarbonate to provide aeration in a range of bakery applications, most commonly products such as soda bread where liquid buttermilk provides the required acidity to create the gas.
Sorbic Acid
Sorbic acid is a naturally occurring organic preservative used to inhibit mold, yeast, and bacteria growth.