They are integrated formulas of excellent performance that give volume and stability to the product, allowing the incorporation of air.
Cold whipping agent: Applicable in frozen desserts, instant puddings, mousses and others
- MEGGLE (imported)
- HIS OVERRUN (local, high performance):
Powdered whipping agent that improves creaminess without fatty sensation in the mouth and maintains stability against thermal changes.
- CREMOLAC PR:
Special product to whip and generate a cream analogous to milk cream.
Baking whipping agent: Applicable in formulations and premixes of cakes, muffins, cupcake and others.
- MEGGLE (imported)
- SPONGHIS (local, high performance):
Powdered emulsifier that provides sponginess, height and longer shelf-life. Easy to incorporate into the process.
They are formulations which improve the texture of the product by providing viscosity, gelling and stability without substantially modifying its other properties.
They are applied in desserts, puddings desserts, cakes, jellies, sweets, ice cream and many other applications.
- Guar Gum
- Xantham Gum
- Tara Gum
- Semi-refined & refined carrageenan
"Nature in powder"
They are natural emulsions that by means of a cutting edge spray drying process are transformed into powder, conserving its properties: flavor and color.
This presentation increases its shelf life and can be communicated as a natural clean label product.
Its strength lies in the possibility of being applied where the natural product would not be possible to use, due to its short life and the deterioration of the final product .
It is applied in multiple formulations such as whipped cream, mousses, ice cream, jellies with natural fruit juice, waffers filling, muffins, toppings and many others.
- MILK CARAMEL – DOLCE HIS – NFS – OTHERS
- YOGURT – YOGOSOFT – OTHERS
- CONDENSED MILK
- MASCARPONE AND CREAM CHEESE / OTHERS
- JUICES: ORANGE / LEMON / PEAR / APPLE / GRAPEFRUIT / OTHERS
- POWDERED MILK CREAM (CREMOLAC): Product made from milk cream that provides the same functional and flavor characteristics of a fresh product. This presentation increases its shelf life and facilitates logistical management by not requiring cooling transport and storage.
- CREMOLAC PR: Specially developed as a replacement for fresh milk cream in confectionery and ice-cream industry. Ideal for high yields and stability in whipped cream.
- DAIRY CREAM SUBSTITUTE
- VEGETAL FAT
Used to eliminate or reduce calories from a wide variety of products like baked goods, desserts, ice cream, others.
- Sucralose – Aspartame – Acesulfame Potassium
- Mix Tailor-Made: Premezclas de endulzantes no nutritivos, optimizando sinergias y costos.
They are substances used as food additives to recover the color, lost after an industrial processing, to accentuate the original color or to give it a more attractive one. Natural dyes are those extracted from a plant, animal or mineral substance.
Based on natural raw materials, from the main producing markets of the world. Better stability, clean label, high performance, global trend in food.
Liposoluble and water soluble, in powder or liquid format, with different concentrations. Customization in the presentations from 1 kilo (2.2 pounds) to 25 kilos (55.11 pounds).
- Carmine of cochineal
- LACTO ALCOHOLIC BASE:
It is a delicious base of sweet long life stabilized cream that brings body, viscosity and distinction to a wide range of products such as liqueurs or whiskey cream, ice cream with subtle alcoholic notes, filled chocolates, and others.