Product Catalog
- Multigrain Food Products
- Full Fat Soya Flour
- Papaya Tutti Frutti
- Cake Gel Improver
- Fresh Wet Yeast
- Acetic Acid Glacial
- Active Dry Yeast
- Calcium Propionate Powder & Liquid
- Caramel Color- Victory Burn Sugar
- Potassium Sorbate Food Grade
- Soya Bonus soya bean
- Lactose Bread Ingredients
- Wheat Bran Fiber
- Bread Improver Powder
- Vital Wheat Gluten Royal
- Palm Fat Powder
- Soya Protein Isolate
- Liquid Malt Extract
- Ascorbic Acid Vitamin C
- Mono Acid Calcium Phosphate
- Sorbic Acid
- Inver Sugar Syrup
Bread Ingredients
We are one of the leading distributors and traders of Bread Industry products. In our organization, we have a team of experts who check all the products related to Bread industries to ensure these are made from fine materials. Our products are hygienically packed in quality packing material to offer best baking action at the time of use. These products are useful in any kind of food in Bread Industries owing to their accurate composition and optimum purity level.
Usage/Application | Bread |
Lead | 0.5 |
Arsenic | 0.5 |
Tin | 3.92 |
Zinc | 12.10 |
Copper | 2.33 |
Multigrain simply means that the loaf contains several different types of grains.
These grains can include Sesame,oats, flax and others.
Benefits
Multigrain foods are often quite hearty and will provide a dense texture and rich flavor in breads or cereals.
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Ingredient Type | Soya |
Total Fat | 19.89 |
Shelf Life | 9 Months |
Protein | 40.27 |
Ash | 4.81 |
Oil Content | 19.92 |
Soy flour is made by grinding roasted soybeans into a powder. Soy bean flour is considered a health food, and is used in many food products.
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Brand | Victory |
Packaging Size | 15 Kg |
Size | 3-5 mm |
Best Before | 6 Months |
Percent of Reducing Sugar | 47.50% |
Brix | 70.15% |
Variety | Papaya |
Tutti frutti is a colorful confectionery containing various chopped and usually candied fruits, natural flavouring simulating the combined flavour of many different fruits.
> Tutti frutti is used in making cakes and desserts, the most famous being kids' favourite tutti fruitti ice cream.
> Bread loafs, cookies, and buns
> It is also used as an attractive topping for sundaes and ice-creams.
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Form | Gel |
Moisture | 52% |
pH | 8.7 |
Arsenic(AS) | < l ppm |
Lead (PB) | <2 ppm |
Cadmium (cd) | <1 ppm |
Mercury | < l ppm |
Cake gel is basically a type of emulsifier that commonly used for baking purposes. Emulsifiers are ingredients that can be found in the nature, which posses the ability to improve food system stability.
Features
- Enhance gas retention; improve dough tolerance
- Excellent crumb softener resulting soft sponge
- Good rising & softening properties
- Better mouth feel & eating qualities
- Provide excellent stability to the batter
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Packaging Type | 10 Kg |
D.R.C | 161% |
Dispersibility | Passed the test |
Shelf Life | 20th days from the date of packing |
Fermenting Power | 1260 ml |
Moisture | 66.0% |
We hold expertise in distributing and trading high quality array of Fresh Yeast in the industry. These Fresh Yeast that we are offering are water soluble ingredients that are made from yeast. Our Fresh Yeast have excellent capacity to raise dough. These have savory taste and excellent powdery consistency that are very easy to use and mix with different ingredients. We are offering to our clients at very reasonable range of prices.
Features:
- Premium quality
- Excellent savoury taste
- Efficiently packed
- Economical
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Purity % | 99.55% |
Usage/Application | Industrial |
Shelf life | 1 Year |
Oxidizable impurities | Pass |
Specific Gravity | 1.02 |
Acetic acid content | 99.6 |
Iron | 1.46 |
Acetic acid is an organic acid mainly used as a preservative, acidulating agent and flavoring agent.
Acetic acid is used as flavoring agent in ice-creams, nonalcoholic beverages and baked goods.
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Packaging Size | 10 Kg |
Usage/Application | Bakery |
Moisture | 4.81% |
Nitrogen | 7.29% |
Crude protein | 45.56% |
Dough raising capacity | 129% |
Fermenting Power | 576 ml |
With long years of experience in the industry, we are able to import, distribute and trade high quality range of dry yeast. These dry yeast we are offering are very easy to use for making different kinds of breads, pastries and desserts as these are able to efficiently rise the dough. Our dry yeasts are pure and have no harmful chemicals best renowned for its rich flavor and aroma. These dry yeasts are fast acting and offer soft and great tasting dough. We are offering these dry yeasts to our clients at very economical range of prices.
Features:
- High quality
- Pure
- No harmful chemicals
- Affordable
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Form | Powder |
pH | 8.35 |
Moisture | 3.66 |
Packing | 20 Kg |
Shelf Life | 1 year |
Appearance | White Crystalline Powder |
We are amongst the renowned importer, distributor and trader of excellent range of calcium propionate ( powder and liquid). These calcium propionates are used as additive and preservative for different bread, milk based products, canned fruits, etc. The calcium propionates are able to decompose certain amino acids. The calcium propionates are able to prevent mould and bacterial growth. Our calcium propionates are available to our clients in powder and in liquid form in various quantities at market leading range of prices.
Features
- Premium quality
- No adulteration
- Supreme functionality
- Quality tested
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Form | Liquid |
Color | Red |
Type | Dyes |
Packaging Type | Bottle |
Source | Plants, Minerals |
Is It Organic | Organic |
Country of Origin | Made in India |
Caramel color is one of the oldest and most widely used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to lighr degradation during food processing and storage.
Usages
Beverages
Chocolate-flavored
Confectionery and coatings and for decorations
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Assay | 99.55 |
Solubility | Soluble in water |
Appearance | White crystal |
Acidity | 0.05 |
Aldehydes | 0.06 |
Lead | 2 mg |
Potassium sorbate is a chemical additive. It’s widely used as a preservative in foods and drinks. Potassium sorbate prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi.
Suggested Usage
> Apple cider
> Baked goods
> Canned fruits and vegetables
> Cheeses
> Dried meats
> Dried fruit
> Ice cream
> Pickles
> Soft drinks and juices
> Wine
> Yogurt
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Moisture | 6.55 |
Fat | 7.56 |
Protein | 49.20 |
Form | Powder |
Shelf Life | 6 Months |
Mesh Size | 100 |
Soya Bonus is a protein-rich product manufactured by very careful handling of ingredients to preserve the functional characteristics of the protein to provide desired benefits. Each soya product has its unique funtional properties and can give better results to bread manufactures.
Product characterstics
> It is a blend of functional soya proteins
> Gives softness to the bread, because of its higher water absorption power
> Better texture of bread, good binding and networking properties
> Low bake loss in bread, water remains bound with functional protein
Suggested Usage
> Bread & buns
> Basic raw material for bread improver manufactures
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Form | Powder |
Brand | Fonterra |
pH | 6.5 |
Ash | Max 0.3 |
Protein | Min 0.1 |
Moisture | Max 5.5 |
Loss on drying | 0.2 |
colour | White to cream |
Lactose main nutritional advantage is to optimise milk calcium utilisation, by increasing intestinal absorption and dairy protein assimilation. Lactose is a sugar found only in milk. It is also present in dairy products and products made from milk, including cheese and ice cream.
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Ingredient Type | Wheat |
Dietary Fibre | 98% |
Moisture | 3.8 |
Bulk Density | 140 |
pH | 6.0 |
Appearance | Wheat Fiber |
Wheat fiber is insoluble, passing through your digestive system almost intact and adding bulk to stool. Wheat Fiber is an off-white dietary fibre concentrate obtained from the wheat plant and is available in fibre form.
Wheat Fiber can be used in various applications in the food industry, e.g. to enhance the dietary fibre content of food products.
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Usage/Application | Bread |
Packaging Size | 20 Kg |
Shelf Life | 6 Months |
Appearance | Cream Color Free Flowing Powder |
Ester Value | 85-140 |
Acid Value | 25-95 |
Saponification Value | 190-235 |
Bread Improver is a proprietary concentrated Emulsifier system for baked goods, for making various kinds of breads.
> Improver the product volume and slow the rate of crumb firming.
> Cost and time saving.
> Function as dough conditioners & Retard the stailing of baked products.
> Enhances better aeration and increased bread volume.
> Ability to control the crystal, transformation of fats.
> No Ammonium Chloride, No Enzymes, No Improver, No Ascorbic Acid needed.
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Packaging Size | 25 Kg |
Brand | Royal |
Protein | 82.2 Min |
Moisture | 10 % Max |
Ash | 1.5% Max |
Yeast | 500 Max |
Moulds | 500 Max |
Vital wheat gluten (VWG) is obtained from processing wheat flour. The process assures its valuable properties, e.g. viscoelasticity, extensibility and good water absorption abilities.
Physical, chemical and microbiological parameters
Typical historical values in 100g., subject to natural, seasonal variation and are considered non-contractual.
Appearance Fine, free flowing yellowish to creamy brown powderOdor /taste Typical for product
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Protein | 1.45 |
Fat | 35.24 |
pH | 7.88 |
Colour | Creamy white |
Form | Powder |
Moisture | 3.84 |
Fat Powder is a creamy white colored powder with a fresh taste. It contains 80% fully refined palm oil, glucose syrup, and milk proteins. This product is used in the food industry for its excellent emulsifying.
Suggested Usage
> Biscuit.
> Cookies.
> Cakes.
> Gravies.
> Muffin Mixed.
> Sauces.
> Different kinds of Soups.
> Tea & Coffee
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Moisture | 5.63 |
Protein | 90.43 |
Ash | 2.74 |
pH | 6.90 |
Fiber | 0.40 |
Density | 0.42 |
Soya Protein is a complete protein as it provides all of the required amino acids essential for human nutrition. It is useful in playing an important role in muscle protein synthesis.
Suggested Uses
Bread
Biscuits
Savouries
Snacks
Health
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Color | Black |
Protein | 4.06 |
Solid | 79.4 |
Total Ash | 1.38 |
pH | 4.32 |
Tirable Acidity | 2.164 |
Liquid malt extract (LME) is a thick syrup used for a variety of purposes, such as baking and brewing. It is also sold in jars as a consumer product. The LME may be further dried to produce dry malt extract (DME), which is crystalline in form similar to common sugar.
Malt Extract benefits the color and flavor of bread, as well as its antioxidant and phytonutrient content.
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Packaging | 5Kg Bag |
CAS Number | 50-81-7 |
Usage/Application | Food Chemicals & Nutrition |
Molecular Weight | 176.12 g/mol |
Chemical Formula | C6H8O6 |
Melting Point | 190 to 192 DegreeC |
Boiling Point | 553 DegreeC |
pH | 2.44 |
Assay | 89.80% |
Loss of Drying | <0.4% |
Iron | <2ppm |
Mercury | <0.1mg |
Lead | <2mg/kg |
Ascorbic acid acts a a preservative to keep food such as bread, cured meats, jams and jellies from spoiling.
Ascorbic acid to help replenish vitamin C content that may be lost in these ways. Ascorbic acid is often added to fruit juices, cereals, fruit flavoured candies, dried fruit, cured meats and frozen fruits, to fortify or add a citrus flavour.
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Brand | Victory |
pH Value | 4.1 |
Phosphorous | 20.3 |
Assay | 90.4 |
Ash | 0.003 |
Heavy Metal | 0.003% |
Mono acid calcium phosphate (MACP) is a leavening acid commonly found in baked goods. It has a neutralizing value of 80 and is very fast acting. It’s used in conjunction with baking soda to provide aeration and volume in cakes and cookies.
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Solubility | Soluble in water |
Appearance | White free flowing powder |
Lead | 2 mg |
Aldehydes | 0.1% |
Ash | 0.2% |
Water | 0.5% |
Sorbic acid is a naturally occurring compound that’s become the most commonly used food preservative in the world, and it makes the global food chain possible. It’s highly effective at inhibiting the growth of mold, which can spoil food and spread fatal diseases.
Usages
> Wines
> Cheeses
> Baked goods
> Fresh produce
> Refrigerated meat and shellfish
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Form | Syrup |
Specific Gravity | 1.41 |
Appearance | Clear transparent syrup |
Solubility | Totally soluble in water |
Refractive Index | 1.49 |
pH | 4.51 |
Ash | 0.04 |
Invert sugar is a sweetener commonly used in treats and beverages thanks to its ability to retain moisture and keep a smooth texture. Invert sugar might have a flashier name, but it's nutritionally the same as table sugar and other added sweeteners.
Usage
- Baked goods
- Candies
- Cereal
- beverages
- Granola bars
- Ice cream
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