ViviMax™ Annatto is a gmo-free double strength water soluble natural color produced from various carotenoid pigments found in the seeds of the achiote tree.
Transglutaminase Enzyme binds the protein in wheat and flour and improves the characteristics of the dough and overall sensory properties of baked goods.
Antimicrobials are shelf life extenders derived from natural sources that help prevent spoilage in the baked goods industry.
Bacillus Coagulans is a heat stable probiotic strain used in the bakery which can deliver health benefits such as a healthy gut.
Flavors for Baked Goods & Fillings
Natural Flavors are a product that gives taste or enhances flavors in an existing product. Flavors help compensate for any loss of flavor caused by high temperatures.