Natural flavours and broths

Beef, chicken, pork and turkey broths
Dairy flavours
Natural flavours of beef, chicken, pork and turkey
Bacon flavours
Cheese flavours
Hot and Spicy flavour
Vegetable flavours
Tomato sauce flavour
Extruded Snack flavours
Thai flavour Bouillon flavours
Cooked beef flavours
Roast beef flavours
Cooked pork flavours
Roated pork flavours
Cooked chicked flavours
Fried chicken flavours

HVP, hydrolysed vegetable proteins

Phosphates

Di and monocalcium phosphate
Di sodium pyrophosphate
Phosphoric acid
Sodium polyphosphates
Sodium tripolyphosphate
Tetra sodium pyrophosphate

Food colouring

Bixin and Norbixin
Carmin cochineal
Stabilised pork haemoglobin
Cochineal red

Preservatives/Flavour enhancers

Ascorbic acid
Erythorbic acid
Lactic acid and Lactate
Nucleotides: I+G, GMP and IMP
Potassium sorbate
Sodium ascorbate
Sodium erythorbate
Sorbic acid

Hydrolysed vegetable proteins et yeast extract

 

SPICES (Whole, ground or crushed)

Chile
Coriander
Cumin
Curcuma
Fennel
Mustard flour
White, black, green and grey pepper

 

Proteins

Beef, pork, chicken, turkey

Wheat gluten
Mustard flour
Whey protein concentrate
Milk concentrate and isolate
Dairy

Cereal Flakes (natural and malted)

Oat
Baby oat
Wheat
Spelt wheat
Baby spelt wheat
Honey coated spelt wheat
Extruded spelt wheat
Corn or maize
Barley
Rye

Dairy, milk and whey derivatives

Sodium caseinate
Lactose
Sweet whey powder
Milk minerals
Permeate
Milk replacers

Whey protein concentrates :
WPC 30
WPC 35 standard
WPC 35 HG (high gel)
WPC 35 HS (heat stable)
WPC 60

Baking Enzymes and Misces for Bakery

Fungal amylases
Baking improvers
Enzymatical preparations (designed to meet specific requirements)
Flour milling regulators
Xylanases
Vienna line improvers
Specific enzymes for bakery

Specialities

Heme iron concentrate
Sodium glycine carbonate
Preservatives for seafood products
Encapsulated products

Flours and Malts

Cereal flours
Crushed cereals
Diastatic malted wheat flour
Lecithinated flours
Seed flours (linseed and sesame)
Stabilised wheat germ flour
Diastatic malted wheat flour
Roasted malt flour
Aromatic semolina malt
Aromatic bran malt
Oat
Spelt wheat
Barley
Rye
Millet
Buckwheat

Seeds

Hulled oat
Hulled pumpkin
Hulled spelt wheat
Brown and yellow linseed
Hulled millet
Blue poppy
Pine kernel
Pruned pistachios
Hulled buckwheat
Natural and hulled sesame
Sunflower

Cubes of fruits

Apricot
Pineapple
Orange bark
Fig
Papaya
Apple
Raisons
Cranberries
Hazelnut
Dried fruits (wholes and bits)

Small packaging: 1, 5 and 25 kg (big bags possible)

 

Technology blends

Blends for cooked and fresh meats
Blends for seafood
Blends from seeds and fruits
Blends from spices and vegetables
By products for pastry
Eggs economizer
Mixes for special bread

Texturizing Agents

(Gelling agents, emulsifiers, thickening agents, stabilizers)

Agar-agar
Calfskin gelatin: from 0 to 280 BLOOM
Carrageenans
Cornstarch
Beef, chicken, pork and turkey proteins
Egg powder
Fish gelatin: from 160 to 260 BLOOM
Gelatin sheets: 200, 300, 400 and 500 sheets/kg
Guar, Galactomannans
Sweet whey powder
Pectin
Pigskin gelatin: from 0 to 310 BLOOM
Beef and pork plasma
Potato starch
Sodium caseinate
Tapioca starch
Whole pork blood