Fespro Muesli is a fiber and protein-rich cereal which is made of rolled oats, corn and wheat flakes, grains, seeds, dried fruit, and other diverse breakfast ingredients. It aids in weight management as the fiber content not only keeps a check on your bloating tummy but also keeps you fuller for longer.
47,725 Kgs (2FCL) of whey replacers (Protelac 175 and Protelac 100). Current location: Canada.
Feature: 1. Same applicability as fresh yeast but same shelf life as instant dry yeast. 2. Recommended for frozen dough process. Type: High Sugar/ Low Sugar Shelf Life: 24 months at -18 C.
Feature: 1. Improve Bread Taste. 2. Recommended for Frozen Dough Process. Type: High Sugar/ Low Sugar Shelf Life: 45 days at 0-4 C
Feature: 1. Yeast & Bread improver combined. 2. Convenient to use. Type: High Sugar/ Low Sugar Shelf Life: 24 C
Feature: 1. Yeast & Bread improver Combined. 2. Convenient to use Type: High Sugar/ Low Sugar Shelf Life: 24 months.
Feature: 1. Consistent Quality Fast fermentation. 2. Excellent Oven Spring. 3. Wide Application. 4. Long Proofiing tolerance. Shelf Life: 24months.
Feature: 1. Consistent Quality, Fast fermentation. 2. Excellent Oven Spring. 3. Wide Application. 4. Long Proofiing tolerance. Shelf Life: 24months.
Feature: Increase bread volume, improve crisp of bread crust. Dosage: 0.05% Shelf Life: 18 months.
Feature: 1. Specially designed for sweet frozen dough. 2. Suitable for longer shelf life dough. 3. improve dough texture. Dosage: 0.5-2% Shelf Life: 18 months.
Sucralose CAS: 56038-13-2 Molecular Formular: C12H19C13O8 Assay: 98%-102% White Powder FCCX, USP39, E955, BP & EP Stardard.
White Granulated Powder Stevia Items Total: Reb A Sweet Ra97 more than 97% more than 97% 350-400X Ra95 more than 95% more than 95% 350X Ra80 more than 95% more than 80% 320-340X Ra60 more than 95% more than 60% 300-320X Ra40 more than 90% more than 40% 240X
CAS: 4075-81-4 Assay: more than 99% Water content: less than 0.3% Loss on drying less than 9.5% Meet standard HG2921-1999 and E282.
CAS: 137-40-6 Chemical Formula C3H5O2Na Assay: 99%-100.5% Loss on drying less than 1.0% Meet HG2922-1999 and E281 standard.
White Powder Assay NLT95% Moisture 4.5% FCC, GB/T2328 Standard.
Feature: Make the Dough easy to handle, increase bread volume, improve texture, extend shelf life. Dosage: 0.2%-0.6% Shelf Life: 18 months.
Feature: Strengthen gluten, increase bread volume, improve texture. Dosage: 0.5% Shelf Life: 18 months.
Feature: increase bread volume, improve texture, cost saved. Dosage: 0.3%-0.5% Shelf Life: 18 months.
Feature: For all kinds of sweet dough, concentrated recipe, cost saved. Dosage: 0.05% Shelf Life: 18 months.
Feature: For all kinds of sweet dough, concentrated ceripe, cost saved.. Dosage: 0.02% Shelf Life: 18 months.
