Glazemate, a ready to use Neutral Cold Glaze Stabiliser, which is a blend of Agar Agar and other essential ingredients. This has been formulated to ensure ease of use at the manufacturers end while at the same time resulting in superior finish and quality in the end product.
Glazemates glaze forms a gel layer that protects the finished product from drying out, preserves fruit ingredients, improves the freshness of the cake and makes it visually appealing.
n product. Texture Feature: Light creamy to white color fine free flowing powder, free from rancidity and foreign matter. Specification : S.No Parameters Specifications 01 Appearance Slightly red color, fine powder 02 Solublity In Cold Water Min. 20% 03 pH Value OF 20% Solution 5.0 To 7.0 04 Viscosity Of 20% Solution In Brookfield Lvdvii+pro Viscometer ( Spindle No : 2 , Rpm 100 , Temp 800c) 50 to 150 cPs 05 Moisture Content, (w/w) Max. 13% 06 Bulk Density, Gm/ml 0.55 To 0.7 07 Ash Content Max. 10 % Application : Coat a piece of washed chicken in this dry mix powder. Then dip the coated chicken piece in the batter* until evenly wet. *Batter preparation: Dissolve 50 g instant crispy fry mix in 85 ml of water. Again roll the dipped chicken piece in a dry mix powder. Fry these coated pieces in a hot oil until it turns golden brown color. Note:100 g of instant crispy fry mix is enough for making 250 g of crispy runchy chicken. Storage : Exhibits excellent stability when stored in closed container under cool and dry ventilated place . Avoid direct sun light. Packing : Available in 25Kgs net weight paper bags with moisture proof line inside.
Glucose syrup Glutose Syrup is made from refined starch by biochemical technology.The concentration is more than 50% of maltose. High Fructose Syrup is derived from high quality corn starch through hydrolysis by enzyme preparation,reaction by isomerase,refining,the content of fructose is more than 42%.For human health, it is one of nutrition supplements and can be absorbed easily. It is also with better taste than sucrose,high osmosis and can maintain moisture well. 1. In beverages, beers and dairy products It has a lower moderate sweet, comfort feeling, lower freezing points and good chemical stability. So it is widely used in beverages, beers cold drinks and dairy products. 2. In Bakery Food Industry It has lower hygroscopicity and higher moisture retention which can keep the Bakery Food has a nice light texture. Besides, for its high fermentability, it is very popular in the in bakery food industry. 3. In other food industry It also can be use in jelly, fillings of the mooncakes, dehydrated vegetable, ham sausage, soy sauce and instant noodles. 4. In confection industries
With our expert team, we are offering a wide variety of guar gum powder that has strong hydrogen bonding properties. exceptionally demanded in the market for its excellent quality features, the available variety is free from impurities. provided range is soluble in hot and cold water but insoluble in most organic solvents. the entire array has excellent emulsifying, stabilizing, thickening, and film-forming properties.
Thick shake Premix - 1 kg Premix in 6 litre cream milk properly mix it for 5 minutes and Serve Thickshake available in 45 flavors . Instead of milk water Base Thickshake is also available.
Use for - Soft Serve, Thickshake, milkshake, smoothies, Ice cream, kulfie etc.
Frozen Yogurt Ice Cream Premix - 1 kg Premix in 4 litre cream milk properly mix it for 5 minutes and put in softy machine and make Yogurt ice cream. available in 45 flavors.
Smoothies Premix add in 4 litre milk Properly dissolve it by blender and serve. available in 45 flavors.
Hot chocolate 1 kg premix in 4 litre hot milk properly dissolve and serve.
Cold Cocoa 1 kg premix in 4 litre milk properly dissolve and serve.
