A vast range of Flavours and Fragrance for most applications
International Standards Quality at much affordable prices , with support of technical services and ideas in new product development.
Flavours for
Fragrances for
A vast range of fats , with different melting profiles, heat stable versions for different / specific application for Chocolates, Compound Chocolates , Sugar Confectionery , Table Spreads, Biscuits and baked products and its Cream fillings, Ice Cream and frozen desserts , Non-dairy creamers, Whipping cream, Frying, Soup Mix ..etc
Selecting the right fat for you
From cocoa powders, based on different cocoa beans blends, having different colours and taste , pH values ,fat contents, for different applications , to Cocoa Mass, based on different cocoa bean origins (West African , South American and Asian origin). Last but not least, cocoa butter, a pure, stable fat that is produced from pressed cocoa beans
Emulsifiers prevent the separation of oil and water components, ensuring the stability of emulsions and maintaining desirable properties such as texture , homogenization , stability , creaminess, smoothness, and mouth feel. Stabilizer and Emulsifier systems provide both Emulsification and stabilization in food products
Right ingredients to elevate a recipe from good to great, to impact flavor, texture, and appearance
A crucial role in determining the appearance, taste, texture and shelf life of confectionery products
