Products

Functional flour for light frying: improves crispness, provides surface dryness and reduces oil absorption.

Egg-based fixing system to improve batter anchoring: greater coverage, performance and stability in frying.

Premix for tempura-type coatings with seasonings: uniform crispness, good adhesion and less oil absorption.

Texturizing system for pre-fried vegetables: provides structure, cohesion and stability, improving forming performance.

Icing sugar: fine granulometry for icings and coatings, provides sweetness and homogeneous texture.

Baking powder: balanced leavening system for uniform volume and structure in bread and pastry making.

Liquid glucose: provides moderate sweetness, reduces crystallization and improves texture/elasticity in confectionery.

Dextrose (Cerelose): a highly soluble reducing sugar that provides sweetness, solids balance, and texture control.

Functional starch to provide body and structure: improves texture, moisture retention and system stability.

Sodium bicarbonate: raising agent/acidity regulator; controls pH, color and gas development in baking.

Monosodium glutamate: umami flavor enhancer; increases intensity and rounds out the sensory profile.

Calcium propionate: an antifungal preservative that helps to prolong shelf life, especially in baked goods.

Garlic powder: a highly dispersible dehydrated seasoning that provides consistent flavor and aroma in formulations.

Glucose powder: provides sweetness and solids, facilitates dry handling and contributes to texture and stability.

Thickening hydrocolloid: provides viscosity, body and stability, improving mouthfeel.

Functional adhesion system for batters: improves anchoring, coverage and performance, reducing peeling during the process.

Premix for tempura-type coatings with seasonings: uniform crispness, good adhesion and less oil absorption.

Functional system for meat products: improves water retention, structure and performance, stabilizing the protein matrix.

Potato coating premix: provides crispy texture, even color and better coating retention.

Black sugar: provides sweetness, color and flavor notes (molasses), ideal for baked goods and products with a caramelized profile.

Corn syrup for confectionery and beverages: provides sweetness, viscosity and crystallization control in formulations.

Caramel coloring: provides stable brown/caramel coloring, ideal for drinks, sauces and baked goods.

Maltodextrin: bulking agent that provides body, improves texture and stabilizes systems (powders, sauces, drinks).

Functional starch to provide body and structure: improves texture, moisture retention and system stability.

Pregelatinized starch: instant cold thickener, improves body, stability and process handling.

Citric acid: acidulant and pH regulator; improves stability, enhances flavor and acts as a chelating agent.

Functional phosphate/sequestrant: improves water retention capacity and performance, especially in meat formulations.

Dehydrated onion: provides aromatic notes and flavor; consistency in application and easy dosage.

High-efficiency hydrocolloid: rheological control, stability in suspension and improved texture with low dosage.

Native starch/flour: provides body and texture, improves stability and performance depending on application.