Baking Ingredients & Premixes

Spray –dried hen whole egg. Best for biscuits, pastries, and other baked products, noodles, ready meals, mayonnaise, sauces, ice cream and baby foods. Recommended reconstitution is 1 kg powder:3.2 liters of water (which gives the equivalence of whole egg of…
Spray –dried hen egg yolk. Best for biscuits, pastries, and other baked products, noodles, mayonnaise, sauces, and other dressings, ready meals, glaze, preserves, baby foods, ice cream and other desserts. Recommended reconstitution is 1 kg powder:1.25 liters of water (which…
FERNA EGG ALBUMEN (WHITE) POWDER Pasteurized, spray- dried (hen) egg powder, used as gelling and whipping agent.Compared to fresh eggs, FERNA EGG ALBUMEN POWDER has a longer shelf life and premix advantage. Easier to store and transport. No refrigeration needed.…
Used as a preservative that is effective against mold. Best used in baked products like breads, doughnuts, buns & pizza crust to protect against mold and “rope”. In general, for standard bread recipes, a concentration of 0.20-0.50% based on flour…
Best for hotcakes, beverages, ice cream, desserts & some confectioneries. Shelf Life: 1 year from date of manufacture Packing: 355 ml Available Flavor: Maple
Its unique taste and softness and easy preparation make the product more exceptional and an all time favorite, which caters to household and restaurants/ hotels use. Yield: 1 kg = 24-26 pcs. medium-sized hotcakes/pancakes Shelf Life: 6 months from date…
A flavoring agent that is most widely used to enhance the taste of various products such as chocolates, ice cream, cakes, cookies & biscuits, shakes, drinks and other cold beverages like the local “palamig” or “samalamig”. Suggested Usage & Application:…
Made from refined, bleached & deodorized tallow, which is a good source of butter flavor & aroma Anhydrous milk fat, butter & margarine replacer. A cost effective golden yellow-colored fat that makes a possible 20% reduction in usage compared to…
A clear, liquid sweetener that is primarily used to contribute body, palatability, flavor and good texture quality of food products. Ideally tailor-made as a sweetener to top pancakes, waffles and fruits. Best used also in cakes, cookies, candies & confectioneries…
Used as a leavening agent to produce loaf volume, and as a stabilizer for egg whites. Makes better boiled icings, cakes and meringue. Recommended Starting Usage: Sponge Cake: 0.13% based on total batter weightBoiled Icing & Meringue: 0.2% based on…
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