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Bread

 Application

Ingredients Recommended

Functionality

Bread Dough
SoyEx 60 Improves water absorption and dough handling, prolongs freshness and storage stability and as protein fortification
Lupin Flour Fibre and protein fortification and helps lower Glycemic Index
Soon Soon Shortening Improves the pliability of dough and tenderizes finished good
Sweet Dough
SoyEx 60 Improves water absorption, dough handling and machineability
Lupin flour Fibre and protein fortification and helps lower Glycemic Index
AP Margarine Improves the pliability of dough and contributes buttery flavour on finished goods
Butter Oil Substitute Improves the pliability of dough and contributes buttery flavour on finished goods
Bread Filling
Soon Soon Shortening Produces stable cream with fluffy texture
AP Margarine Produces stable cream with fluffy texture and butter flavour profiling
HPL 369 Produces stable cream with good mouthdown
Doughnuts   SoyEx 60 Reduces fat absorption, improves shape and shelf life, and provides tenderizing effect on texture
Lupin Flour Fibre and protein fortification and helps lower Glycemic Index
Aysfry 3640 Frying medium for doughnut
Toppings for Bread Crust and Pizza Corn Semolina Improves crispiness of the crust

Biscuit

  Application

Ingredients Recommended

Functionality

Hard Dough Biscuit Dough
Soon Soon Shortening Improves the pliability of dough
Soy Ex 60 Protein fortification and impart hard and crispy texture to extend shelf life
SoyEx 12 Protein fortification
Toasted soybean meal Protein fortification
Lupin flour Fibre and protein fortification and helps lower Glycemic Index
Cookies
Soy Ex 60 Serves as protein fortification and provides beany or nutty aroma
SoyEx 12 Serves as protein fortification and provides beany or nutty aroma
Corn Ex 60G Imparts crispy texture, natural bright yellow color and improves color stability to extend shelf life
AP Margarine Improves the pliability of dough and contributes buttery flavour on finished goods
Butter Oil Substitute Improves the pliability of dough and contributes buttery flavour on finished goods
Biscuit Filling Cocofat Produces firm and dry filling
AP Margarine Produces soft filling with buttery note
Butter Oil Substitute Produces soft filling with buttery note
Wafer Batter SoyEx 60 Improves viscosity, provides hard crisp texture, extends shelf life, and serves as protein fortification
CornEx 60G Provides crispy texture
Coconut Oil Helps to reduce viscosity of batter
Cocofat 24 Helps to reduce viscosity of batter

Cakes

  Application

Ingredients Recommended

Functionality

Butter Cake  AP Margarine Provides a good creaming properties with butter flavour profiling
Butter Oil Substitute Serves as replacement for butter
Chiffon Cake RBDW Corn Oil Improves the tenderness of cake
Cake Toppings Cocofat 30 Fast setting topping/ couveture for cake
Gluten Free Cake Corn Ex 60G Gluten-free benefits for sensitive individuals

Oriental Sweets

  Application

Ingredients Recommended

Functionality

Oriental Sweets Golden Bridge Vegetable Ghee Providing butter or original ghee flavor to the oriental sweets.