Bakery Products Dealers in Yn Road, Indore

We are one of the reputed companies that offer a quality range of icing sugar all around the nations. The lcing sweetens and smoothen the cakes with a great taste. These lcings are used in butter cream, sweet topping on the biscuits and many other deserts. We are offering our products at reasonable rates as per the need of our clients.

we are manufacturing, supplying and exporting superior quality Potato Powder. Offered potato powder is processed using clean and fresh tubers that are cultivated using high quality fertilizers and modern irrigation techniques. Potatoes, we have used for making powder are free from blemishes and disease. We follow various steps such as washing, peeling, blanching and pulverization to ensuring the powders' color, flavor, texture and nutritional value. Our offered Potato Powder is completely free from various impurities like dust, dirt, stones and lumps.

• Packaging Size: 20 kg
• Color: Green
• Shelf Life: 1 Year
• Packaging Type: Carton
• Country of Origin: Made in India

• Type: Garlic Bread
• Brand Name: Bonn, Britannia, Harvest Gold
• Certification: FSSAI Certified
• Packaging Type: Plastic Packets, Plastic Pouches
• Flavor: Garlic
• Storage: Cool & Dry Place
• Packaging Size: 100gm, 400gm, 600gm, 800gm
• Application: Bakery Use, Breakfast Use, Eating
• Style: Fresh
• Color: Brown, Creamy, White
• Feature: Good In Taste, Healthy, Hygenic, Low Fat, No Chemical Added, Non Harmfu, Nutritious, Ready To Eat, Soft

• Color: Brown
• Form: Powder
• Packaging Size: 25-50 Kg
• Shelf Life: 1-2 Year
• Usage/Application: Industrial, Laboratory, etc
• Pakaging Type: PP Bag
• Molecular Formula: C102H151N31O39
• CAS Number: 9000-70-8

• Color: Golden Brown
• Packaging Type: 50 & 200 KG NET In Sound Condition Barrel
• ACETONE INSOLUBLE: 60%Min
• ACID VALUE: 30
• TOLUNE INSOLUBLE: 0.3%
• PEROXIEDE VALUE: 3%

Lecithin, Which is a mixture of various phospholipids, is a natural emulsifer, combining many characteristics that improve baked goods. Lecithin has been used for years in baked goods. like bread to improve the extensibility and elasticity of doughs, which enhance their handling properties (18). Lecithin is also and antioxidant and enhances the stability of vitamins in bakery goods. It helps improve the volume, crumb structure, and tenderness of bread. It supports the effects of oter active baking ingredients, can partia lly compensate for fats and protein, and can improve shelf life and dispersibility in an aqueous system like doughs and batters. Lecithin has dough-strengthening properties, which benefit yeast-raised baked goods. It also helps to control batter viscosity for pancakes and other batter products, helping create a consistent, controlled flow. Some soy lecithin can improve the fermetation stability of yeast doughs and, through its interaction with the starches in the flour, retards aging and the drying-out of baked goods.   In cookie manufacturing, addition of lecithin hekps to obtain a smooth, easily formed dough. Cookies made with lecithin remain pleasantly crumbly so that it may even be possible to reduce the fat content. Also, lecithin retards the oxidation of fat so cookies stay fresh longer. in sweet, yeast-leavened baked goods, such as milk bread and puff pastry, lecithin ensures optimization of the gluten structure and a more homogenous distribution of other ingredients so that significantly improved results can be obtained. In flat wafers, twisted ice cream cones, and pressed cones for soft frozen custard, addition of lecithin contributes to the homogenous distribution of the hydrophilic and lipophilic dough componets, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break. Lecithin helps form a fine film around the yeast particles in frozen pizza, thus protecting them from cold damage. The improved fermentation stability offered by lecithing give the food producer more leeway when baking the product.

Website By Sahaj Infotech It initialy mix batches of confectlonery hard-boiled & choccolates, save from dryness to the batches of confectionery colour will we improved. Our lecithin greatly reduces the enabling particles of the choclate. Sugar and milk products to be coated, improving flow and mixing ability. In other words “our lecithin works as excellent viscocity Modifier” typical usage levels are 0.2%-0.6% of total product weight.

We are deal in various types of Wheat Flour that are available at market leading prices.

• Application: Cooking
• Cultivation Type: Organic
• Shelf Life: 6months
• Color: Brown
• Packaging Type: Plastic Packets
• Feature: Easy To Cook, Healthy To Eat, Non Harmful

Confectionery Products

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Oil Cake, Agro Products, Mustard Seed

Confectionery, Dairy Product, Chocolate, Milk Products, Cheese

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Spray Dried Custard Apple Powder, Coriander Oil, Onion Oil, Pumpkin Seed

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Toffee, Confectionery Items, Chocolate, Namkeen