Food Consultation

Our products find extensive use in bakery industry whether it is a packaged egg-less cake or multigrain hi-fibre bread or for industrial biscuits. With many years of experience we provide preservatives, emulsifiers, fibres and hydrocolloids to extend shelf life and softness in breads, replace eggs in recipes, reduce fat in cookies or improve eating qualities of noodles / pizzas.

Our sales team and food technologists are willing to develop customized solutions for your requirements in the following product categories: Breads: White breads, multi-grains, brown breads   Biscuits: Industrial biscuits, cookies, fermented varieties Cakes: Eggless Cakes, long shelf life cakes, swiss rolls and others Noodles: Pasta, Noodles, Pizza Snacks: Croissants and laminated Puffs, Rusk and others.