ADVANCE PHARMA

BREAD & BAKERY

Bakery Products face many challenging factors. Improve product texture and prolong shelflife with our ingredeints.

Bread & Bakery

Bread

Cake

Puff Pastry

Tart

Muffin

Filling

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Preservatives
Preservatives are effective growth inhibitor of most molds and some bacteria ,added to food and beverage products to prevent microbial growth
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Sweeteners
Sweeteners are substances that used to replace and have similar sweetness to sugar, deliver few or no calories and also functions as a taste intensifier, enhancer and extend flavors in bakery product
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Oleoresins
Oleoresins are representing in terms of flavor, color and taste attributes.
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Flavors
Flavors are flavoring substance that use in the food to improve flavor by masking, blocking off-flavor in bread & bakery
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Stabilizers
Stabilizers are substances that used to control moisture ,increase dough viscosity, increase thickening ,emulsifying the batter, suspending inclusions, increasing water-holding capacity, improved shelf-life and freeze/thaw stability ,increase machinability and production
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Antioxidants
One prominent function of antioxidant in bread dough is to stabilize the gluten protein network. This is reflected in greater loaf volume and a finer, more uniform crumb structure.
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Functional Ingredients
Functional ingredients are beneficial ingredients which have nutrient and other good health properties.
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Amino and Proteins
Amino and proteins are widely used in supplements for being the source of Protein
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Others
Substances in this group could be used in various applications. They can used in many functions such as Bulking agent, Acid regulator, etc.
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