Bakery & Confectionery Ingredients Suppliers

MAXINVERT® L 10000

MAXINVERT® L 10000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used in the confectionary applications for the sugar inversion.

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MAXINVERT® L 5000

MAXINVERT® L 5000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used for the sucrose inversion for invert sugar production and various confectionary applications. MAXINVERT® L 5000 helps in the preservation of softness of fillings of sweet and marzipan applications.

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GENUTINE® TYPE 310-C

GENUTINE® TYPE 310-C is a carrageenan standardized with sucrose.

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GENU® PECTIN DC SLOW SET-Z

GENU® PECTIN TYPE DC SLOW SET CONF-Z is a high ester pectin extracted from citrus peel. There are no sugars added for standardization.

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Confectionery & Bakery

Confectionery & Bakery

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