A range of cryogenically spray crystallised high performance fats.
These free flowing uniformly sized highly functional individual fat crystals provide the option to reduce total fat, control moisture migration and dry blend at ambient temperatures.
Material is available from certified segregated sustainable palm and non palm origins.
100% real chocolate powders in stable crystal form.
A wide variety of chocolate powders including sugar free concentrated dark chocolate, free flowing cocoa butter, cocoa mass and partial chocolate fractions. These ingredients allow the flexibility of use without tempering or further conching processes.
They are ideal for dry blending, dusting, coating and sprinkling and meet "real chocolate" label declaration status.
Our EncapsuLux range of cryogenically produced fat encapsulates results in a delivery system for many sensitive and functional ingredients allowing a protected and controlled introduction into the manufacturing process.
Benefits include better dispersion of the encapsulated active ingredient and controlled release (by temperature or shear).
Encapsulates include natural preservatives, anti oxidants, raising agents and food acids. Other EncapsuLux products include flavours and vitamins as well as sugar, salt, fructose and bespoke stabiliser blends.
Fully integrated emulsifier stabiliser systems for the ice cream and dairy Industries.
This product range consists of synergistic combinations of stabilisers encapsulated by an emulsifier to provide cold water dispersible, free flowing emulsifier/stabiliser systems giving a high level of heat/shock protection, slow meltdown, warm eating properties and good air retention..
The DairyLux range has numerous applications areas within the manufacture of ice cream, sorbets, desserts and dairy products.
Roux and thickening systems for sauces, soups and fillings.
An extensive range of powdered and granular rouxs and thickeners. Options include - white and brown rouxs; hot and cold water thickening products; gluten and gluten free versions.
Benefits include - good flow properties, excellent dispersion and low dust levels. Minimal low shear mixing required to produce, even, smooth, lump free final product. Bespoke products can be developed to achieve specific viscosities and flavour release timings.
Specialist ingredients for coatings and baked goods.This range of Ingredients is produced by cryogenically encapsulating flour, starch or other farinaceous material with low trans, non hydrogenated vegetable fat.
These products are ideal for controlling viscosity development in high solids batter applications, resulting in crispier improved batter, breaded foods and pastries. Gluten free options are available.