Acetic Acid is a clear liquid with a pungent, vinegar type flavour. It's great for enhancing flavour to foods. They're easy to store and are packed in a convenient size 1 Litre bottle.

Ammonium Bicarbonate is a colourless to white crystals powder with a faint odour of ammonia.

Ammonium Bicarbonate is a colourless to white crystals powder with a faint odour of ammonia.

These diced apples are made from fresh ripe apples in Australia. There sweet, juicy and full of flavour which make them great for pies, pastries and cakes. It's conveniently packed in 15kg boxes and should be stored in a cool dry place for a long shelf life.

Ascorbic Acid is an organic acid that is a white or almost white crystalline powder which is practically odourless. The product is non-volatile stable in dry state, however, upon exposure to atmospheric moisture, it can deteriorate and oxidizes readily to aqueous solution.

A blend of functional ingredients for the manufacture of bakery products.

The aseptic banana puree is prepared from fully ripened, mature Cavendish banana variety. The bananas are pureed and sieved. The pulp is then de-aerated, sterilised and packed in pre-sterilised bags at room temperature.

These Biscuit Crumbs are finely grounded, golden brown and crunchy in texture. The taste and texture make them great for cheesecakes, desserts and ice creams. There freshly packed into 15kg boxes andshould be kept in a cool, dry place for a long shelf life.

Blackjack Caramel is a dark brown liquid resulting from the carefully controlled heat treatment of food-grade carbohydrates (highly refined glucose syrup, refined liquid sucrose, or high fructose corn syrup). The colour and texture of the caramel make it great for pastries, cakes and biscuits.

Blackjack Caramel is the amorphous dark brown liquid material resulting from the carefully controlled heat treatment of food-grade carbohydrates (highly refined glucose syrup, refined liquid sucrose, or high fructose corn syrup). Certain food-grade acids alkalis and salts may be employed to assist caramelisation.

Aussie Fine Breadcrumbs, typical of dry toasted bread with specific aroma and flavour. The product is preservative free.

A light golden coloured gluten free medium sized breadcrumb with a crunchy texture.

According to Title 21 CFR Sec. 73.85 of the colour additive caramel is the amorphous, dark brown material resulting from the carefully controlled heat treatment of food-grade carbohydrates. Certain food-grade acids, alkalis and salts may be employed to assist caramelisation. Additive Code No. (150d)

Caramel Powder BC420 is dark red-brown in colour with a characteristic bitter, burnt sugar taste.

According to Title 21 CFR Sec.73.85 of the colour additive Caramel is the amorphous, dark brown material resulting form the carefully controlled heat treatment of food-grade carbohydrates. Certain food-grade acids, alkalis and salts may be employed to assist caramelization. It is a Class 3 Caramel.

Dark brown, crushed chocolate flavoured biscuit crumb, with a crunchy texture.

Citric acid anhydrous occurs as a white crystalline powder or colourless granules. It is odourless and has a strong acid taste. One g is soluble in about 0.5ml of water, in about 2ml of alcohol and in about 30ml of ether.

Aseptic coconut cream extracted from fresh, selected, matured and pairs coconut kernels (white meat)

The product is a white, spray-dried coconut milk powder with characteristic flavour and aroma of fresh coconut

Corn syrup is a medium viscosity glucose syrup manufactured by dual enzyme hydrolysis of maize starch.

Off white granular powder which is added to cream to provide stability. The product can extend shelf life, control sugar content and allow piping to be clear and much smoother knifing.

Mediterranean and healthily low in fat, paper thin fillo pastry is becoming more and more popular as an alternative to the more traditional puff and shortcrust pastries. Filo Pastry is uncooked wheat flour based pastry. Use in the preparation of other products prior to cooking.

Soft White Fondant is manufactured from a blend of sugar, water and glucose. Fondant shall have a homogenous paste-like consistency that is free from foreign matter.

Edible leaf Gelatine is a colourless, tasteless and odourless ingredient that sets clearer and a smoother consistencythan powdered gelatine. Gelatine can be used in countless desserts and savoury dishes and offers none of its own flavour into a dish, which allows the flavour of the dish it combines with to shine through. This is why most professional chefs prefer leaf gelatine

Gelatine 220 Bloom is a light coloured edible beef skin (Type B) gelatine powder, soluble in hot water to form a clear solution with a characteristic bouillon like taste and odour. Gelatine is purified protein obtained from partial hydrolysis of collagen extracted from selected beef skins.

Gelatine 220 Bloom is a light coloured edible beef skin (Type B) gelatine powder, soluble in hot water to form a clear solution with a characteristic bouillon like taste and odour. Gelatine is purified protein obtained from partial hydrolysis of collagen extracted from selected beef skins.

A viscous and transparent corn syrup with no visible impurities.

A high purity viscous glucose syrup produced by controlled enzyme conversion of food grade wheat starch followed by demineralisation and concentration.

Refined Glycerine occurs as a clear, colourless, viscous liquid. It is hygroscopic and its solutions are neutral. Glycerine is miscible with water and with alcohol. It is insoluble in chloroform, in ether and in fixed and volatile oils. This material is produced using RSPO certified sustainable palm products through the mass balance supply chain system.

Refined Glycerine occurs as a clear, colourless, viscous liquid. It is hygroscopic and its solutions are neutral. Glycerine is miscible with water and with alcohol. It is insoluble in chloroform, in ether and in fixed and volatile oils. This material is produced using RSPO certified sustainable palm products through the mass balance supply chain system.

A golden coloured, viscous liquid with a strong flavour and aroma. It is produced by decolourising a partially hydrolysed sugar syrup mixture.

Pure, unadulterated Extra Light Amber Australian honey, strained to remove extraneous matter, such as wax and bee debris. The honey is derived predominantly from eucalyptus flora. It has a strong characteristic flavour typical of the main honey flora in Australia.

Icing sugar mixture is a fine white free flowing powder.

Icing sugar mixture is white, fine ground sugar mixed with wheaten cornflour.

White finely milled crystalline sugar with characteristic sweet flavour and odour, free from extraneous matter.

Icing sugar mixture is a fine white free flowing powder.

Lecithin is a surface 'Äì active agent with unique properties. Lecithin can modify the boundary between many types of substances. In the presence of two immiscible liquid phases, lecithin reduces the surface tension and acts as an emulsifier. When used between a solid and a liquid phase (instantizing), lecithin acts as a wetting and dispersing agent. When used between solid phases, lecithin acts as a lubricant or release agent.

Frozen concentrated juice of lemons. Product is an opaque, golden to light brown liquid.

Lemon juice is a cloudy yellow liquid with an acidic lemon flavour.

Cleaned, graded and colour sorted large seeded lentils (Lens culinaris) with dark green to medium green in colour.

Malt extract is produced by mashing finely ground malted barley with water at a temperature not exceeding 75 ºC, then filtering and evaporating the resulting liquid under vacuum until it is the consistency of thick honey. The grist comprises a high proportion of malted barley as constituent of the mash in order to produce a malt extract with a medium amber colour.

Mango Puree Aseptic is produced from Australian mango puree from a mixture of varieties (Kensington Pride, R2-E2, Calypso, Keitt, Glenn, Tommy Atkins, Brooks, Fassel).

A clear light brown liquid with a thick syrup-type consistency and a distinct maple flavour and aroma when diluted as recommended. The colour of the concentrate may vary with age and raw materials.

This product is a modified, traditional cold water swelling waxy maize food starch. It appears as a white to creamy-white powder with bland odour and taste.

Millet Whole is the seed of the fast growing cereal Eleusine coracana, which had the outer husk, removed.

Molasses is a thick black liquid produced as the final syrup in the sugar refining process.

White practically odorless, free flowing fine crystals or crystalline powder. Food Ingredient, flavour enhancer soluble in water and sparingly in alcohol, slight salty taste.

White practically odorless, free flowing fine crystals or crystalline powder. Food Ingredient, flavour enhancer soluble in water and sparingly in alcohol, slight salty taste.

Citric acid anhydrous occurs as a white crystalline powder or colourless granules. It is odourless and has a strong acid taste. One g is soluble in about 0.5ml of water, in about 2ml of alcohol and in about 30ml of ether.

The product is a white, spray-dried coconut milk powder with characteristic flavour and aroma of fresh coconut

Gelatine 220 Bloom is a light coloured edible beef skin (Type B) gelatine powder, soluble in hot water to form a clear solution with a characteristic bouillon like taste and odour. Gelatine is purified protein obtained from partial hydrolysis of collagen extracted from selected beef skins.

Icing sugar mixture is a fine white free flowing powder.

Dry, refined sodium chloride suitable for human consumption. Produced in Australia by solar evaporation of seawater, harvested and refined in accordance with good manufacturing practice

Dried, naturally evaporated sea salt that is suitable for human consumptions. The product is translucent to white opaque, fine granulated solid with anti caking agent

Brown Sugar is a moist, golden brown, refined cane sugar with a fine crystal size and a strong flavour and aroma.

A free-flowing food-grade sugar of straw colour with a characteristic flavour.

A blend of functional ingredients for the manufacture of bakery products.

Ovalett is an orange coloured translucent paste. An emulsified hydrate in paste form

Ovalett is an orange coloured translucent paste. An emulsified hydrate in paste form

A golden-brown paste made from dry-roasted peanut kernels, blended with granulated roasted peanut kernels.

Medium Brown to golden spreadable paste made from freshly roasted ground peanuts.

Peanut Butter Smooth is prepared from clean, sound, dry roasted and blanched peanut kernels that are stone ground to a paste consistency.

Potassium sorbate is the potassium salt of sorbic acid, chemical formula C6H7KO2. Its primary use is as a food preservative.

Dry, refined sodium chloride suitable for human consumption. Produced in Australia by solar evaporation of seawater, harvested and refined in accordance with good manufacturing practice. Product contains potassium iodate as an iodizing agent.

Dry, refined sodium chloride suitable for human consumption. Produced in Australia by solar evaporation of seawater, harvested and refined in accordance with good manufacturing practice

Dry, refined sodium chloride suitable for human consumption. Produced in Australia by solar evaporation of seawater, harvested and refined in accordance with good manufacturing practice. Product contains potassium iodate as an iodizing agent.

Dry, refined sodium chloride suitable for human consumption. Produced in Australia by solar evaporation of seawater, harvested and refined in accordance with good manufacturing practice

Naturally evaporated sea salt produced by solar evaporation of seawater, harvested, washed, dried, sized and packed in accordance with GMP. This product is translucent to white solid, with a texture of coarse crystals and a mean particle size of approximately 3.0mm.

Sodium Bicarbonate occurs as a white crystalline powder. 1 g dissolves in 10 ml of water.

Sodium Bicarbonate occurs as a white crystalline powder. 1 g dissolves in 10 ml of water.

Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula C6H8O2. It is a colourless solid that is slightly soluble in water and sublimes readily

A clear, colourless, odourless, syrupy liquid, miscible with water and alcohol.

Produced from grading of clean soya beans using best commercial practice. Product must be free from all contamination including extraneous material, infestation and foreign objects / flavours / odours.

Produced from the milling of clean, dehulled soybeans. Product is full fat and enzyme active.

Stock Beef Massel is a free-flowing brown powder designed to provide strong beef profile notes to many types of food.

Moist fine golden brown crystalline sugar (sucrose), made using selected refinery syrups.

Brown Sugar is a moist, golden brown, refined cane sugar with a fine crystal size and a strong flavour and aroma.

Caster Sugar has been graded to ensure a uniform, fine grade product and is white, free flowing, crystalline material with characteristic sweet flavour and aroma and free from extraneous matter.

Muscovado (also moscovado), an unrefined, dark brown sugar, is produced without centrifuging and has much smaller crystals than turbinado sugar. The sugar cane extract is heated to thicken it and then pan-evaporated in the sun and pounded to yield an unprocessed, damp sugar that retains all of the natural minerals. There is more molasses in natural brown sugar, giving it a higher mineral content.

A graded, white, free flowing, crystalline material with characteristic sweet flavour and odour, free from extraneous matter.

A free-flowing food-grade sugar of straw colour with a characteristic flavour.

Thick Flo is a modified food starch derived from tapioca. It is a cook-up starch that exhibits good resistance to heat, acid, and shear. It imparts this tolerance to a food product along with relatively good freeze/thaw stability and the desirable bland taste associated with tapioca starches. Thick Flo imparts a smooth, heavy bodied, short texture to food products. These attributes can be achieved and maintained under conditions of high heat, shear and low temperature storage. The versatility offered by Thick Flo allows the food processor to take advantage of its bland flavour and delicate mouth-feel in a wide range of food products. Products such as fruit fillings, cream fillings, gravies and sauces are just some of the applications where Thick Flo could be used. In addition, its stability allows its application to span the dry mix, canned or chilled/frozen food segments.

A white to off-white coloured emulsion. The product is high viscosity greasing emulsion for release of bread, buns and rolls. No smoke, no carbon. It can be applied by brush or spray.

Tinmax Cake is a yellowish coloured soft shortening. Applied by brush.

Each squeeze pack is 14grams

Trumalt Dark is a roasted barley flour specially prepared from malted grain.

The product is a dark brown yeast extract with added salt and natural vegetable seasonings. It has a smooth and glossy appearance, with a spreadable texture that is free from granulation. The flavour and odour are yeasty, free from excessive burnt and bitter characteristics.

Malt Vinegar produced via the fermentation/brewing process. It is a weak acid of dark brown appearance.

Pale yellow to colourless fermented spirit vinegar

12 x 600ml bottles of pure spring water.

A thin, dark brown sauce with a sharp, spicy flavour. A light brown spice sediment forms on standing and is easily dispersed on shaking.

Fresh Bakers Yeast. Yeast is cultivated from a strain of Sacchromyces cerevisiae that has been filtered and extruded to give a solid yet slightly plasticy consistency.

Fresh bakery yeast that has been compressed into light cream coloured blocks. The product is able to be cut without crumbling, with minimum of chips and cracks. The yeast is cultivated from a strain of Saccharomyces cerevisae.

The product is free flowing yeast in the form of light fawn coloured rods and composed of living plant cells derived from a pure culture of Yeast (Saccharomyces cerevisiae). The yeast is grown to the required levels of protein and phosphate in sterilized molasses. It is then dried by controlled air drying of a filtered yeast suspension with added rehydration agents.

The product is free flowing yeast in the form of light fawn coloured rods and composed of living plant cells derived from a pure culture of Yeast (Saccharomyces cerevisiae). The yeast is grown to the required levels of protein and phosphate in sterilized molasses. It is then dried by controlled air drying of a filtered yeast suspension with added rehydration agents.

A food grade product produced by acid hydrolysis of selected vegetable proteins (maize). Zestex 21 is a clear brown liquid with characteristic flavour and flavour enhancing properties. No artificial preservatives or genetically modified materials are used in the manufacture of this product.