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Egg Replacer |
| High Whipped Whey Protein can be used in bakery industry as a Egg Replacer. The Whey Proteins can be used to influence the texture of many bakery products because of the leavening, emulsifying, tenderizing and binding qualities. Application: They can be used to improve the texture and smoothness of the product whilst preserving the flavor and reducing recipe cost. |
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Cake Premix |
| It is complete and convenient to make excellent eggless cake of improved quality. It offers good mouthfeel & uniform crumb texture, long shelf life with increased softness. Application: Eggless Cake Premix is an all-in premix for producing high volume, long shelf life eggless sponge cake. |
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Non-Dairy Whipped Topping Premix |
| Enhance Non Dairy Whipped Topping base is a high quality, spray dried, emusified white to cramy yellow powder. Application: It adds value to your finished cakes. Easy to handle with soft, smooth & stiff texture |
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Mr. Rajiv Goyal
(Director)
No. 78/3, Janpath, 2nd Floor
New Delhi,
Delhi -
110 001,
India
Telephone:+(91)-(11)-23353191/ 23353193
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Developed and Managed by IndiaMART InterMESH Limited
