Specialty Baking Ingredients

Application: For a soft and subtle gloss: Stir 110g mix with 1000ml cold water. For a very high gloss: Stir 330g mix with 1000ml cold water. Mix the powder into cold water while vigorously stirring with a whisk. Leave to swell for 5 minutes, then stir well again and put in a spraying device. AfterShine gives the best result when sprayed after baking on a hot product. When applying the solution over a longer period: stir the solution every 20 minutes to prevent sedimentation.

Dehydrated sourdough for the production of sourdough bread.

Salt granules for decorating the bakery, pastry and confectionary products. These remain on the product, even at high temperatures, under humidity conditions, without melting.

HailϬike sugar used for decoration.

Hail sugar is a specially nibbed granule sugar which can be used for decoration on bakery products and desserts. Will not melt during baking maintaining shape and colour. Airated soft mouth feel not hard. Is a freeze-thaw stable product.

Multipurpose improver specially designed for volume-orientated production for wheat bread and rolls. Dosage at 0.25-0.5%. Low cost and tolerant product. Highly concentrated allowing low dosage, can freeze for up to 30 days.

Concentrated hot process glaze with high level of water absorption (50 % to 70 %), easy to work with pasteϬike texture that gels immediately during application. Very shiny. Freeze thaw stable. Fast gelification. Reversible Πthe product is suitable to be heated up several times.

Concentrated hot process glaze with high level of water absorption (50 % to 70 %).

Cherries Glace Whole Green 18/20 are obtained by osmotic dehydration in glucose Πfructose syrup.

Whole and broken glace cherries are produced from mature red cherries, obtained by osmotic dehydration in a sucrose syrup.