– Chocolate spread with vegetable fat
– Contains soy
– Colours: Brown
– Taste: Sweet and Tasty Chocolate
– Texture: Smooth & Good Melting
– Moisture: 2.0% Max
– Visual: Spreadable paste

Bakery and Pastry

Appearance : Red

Colour : Dark Red

Smell & Taste : Typical for an alkalized cocoa powder without off taste

Moisture : Max 4.5%

Fat Content : 10-12%

Ashes : Max 14%

Drinks, Ice Cream, Dessert, Bakery and Pastry

Chocolate rice with vegetable fat with sugar coating
Contains soy
Colour : Natural brown, bright
Taste : Bitter sweet
Partikel size : 40-50 micron
Length : 4-15 mm
Thickness : 1.5-1.8 mm
Moisture : 0.5-2.0%

Bakery and Pastry

Appearance : Brown
Colour : Medium Brown
Smell & Taste : Typical for an alkalized cocoa powder without off taste
Moisture : Max 4.5%
Fat Content : 16-23%
Ashes : Max 5%

Drinks, Ice Cream, Dessert, Bakery and Pastry

Appearance : Brown

Colour : Medium Brown

Smell & Taste : Typical for an alkalized cocoa powder without off taste

Moisture : Max 4.5%

Fat Content : 22-24%

Ashes : Max 14%

Drinks, Ice Cream, Dessert, Bakery and Pastry

Rafael Salgado (RS) Olive Pomace 5 Liter

Rafael Salgado (RS) Extra Virgin 5 ltr

Melting point 38 C, Shelf life of 18 months at – 18 C

Moisture (5) Max. 14.
Protein (%db) Min. 13,5.
Ash (%wb) Max. 1,5.
Wet Gluten (%) Min. 30.

Multigrain bread premix flour (containing antioxidant ascorbic acid), Gluten Flour, Dextrose Monohydrate (containing sulfite preservatives), Wheat Bran and Salt.
Containing allergens, see ingredients in bold.

Golden Eagle Multigrain Bread Mix : 50%,
Wheat Flour : 50%,
Instant Yeast : 1%,
Water : 60%

Wheat Flour, Flour Premix (containing Sorbitol Natural Sweetener, Egg White, Wheat Starch, Milk Powder, Milk Protein, Beta-Carotene Synthetic Coloring From Blakeslea Trispora, Sugar And Synthetic Butter Flavoring.
Containing allergens, see ingredients in bold.

Hana Pound Cake Mix : 100%,
Eggs : 35%,
Oil : 30%,
Water : 27,5%

Premix Flour, Wheat Flour, Sugar, Raising Agent Sodium Hydrogen Carbonate, Flour Treatment, Wheat Starch, Vanilla Synthetic Flavor, Salt.
Containing allergens, see ingredients in bold.
Available in Vanilla and Chocolate.

Hana Sponge Cake Mix Vanilla : 100%,
Water : 20%,
Eggs : 75%,
Vegetable Oil : 20%

Wheat Flour, Caster Sugar, Premix Flour (containing Beta-carotene from Blakeslea trispora), Raising Agent, Vanilla Synthetic Flavor, Salt.
Containing allergens, see ingredients in bold.
Available in Vanilla and Chocolate.

Hana Muffin Mix : 100%,
Water : 12%,
Eggs : 40%,
Vegetable Oil : 40%

Premix Flour (containing wheat, eggs and milk), Sugar, Wheat Flour, Raising Agent Sodium Bicarbonate and Flour Treatment, Vanilla Synthetic Flavor, Salt.
Containing allergens, see ingredients in bold.

Swiss Roll Mix : 100%,
Egg : 120 %,
Vegetable Oil : 30%

Premix Flour, Caster Sugar, Wheat Flour, Raising Agent (Sodium Hydrogen Carbonate and Disodium Diphosphate), Wheat Starch, Salt, Vanilla Synthetic Flavor.
Containing allergens, see ingredients in bold.
Available in Vanilla, Pandan and Chocolate.

Hana Chiffon Mix : 100%,
Vegetable Oil : 28%,
Eggs : 100%,
Water : 16%

Wheat Flour, Premix Flour (contains Antioxidant Ascorbic Acid), Caster Sugar, Salt, Raising Agent (Sodium Hydrogen Carbonate and Disodium Diphosphate), Butter Synthetic Flavor, Gluten Flour, Wheat Starch.
Containing allergens, see ingredients in bold.

Golden Eagle Donut Mix : 100 %,
Instant Dry Yeast : 1%,
Margarine : 10%,
Eggs : 5%,
Water : 37,5%

Susu bubuk full cream DMK Deutsches Milchkontor GmbH

Almond Slice Blue Diamond / kacang almond berbentuk iris tanpa kulit. Blue Diamond menggunakan teknologi yang tinggi membuat tekstur menjadi lebih renyah dan rasa yang gurih.

Cocok untuk dekorasi atau topping kue, donut dan roti manis.

Almond Ground Blue Diamond / Kacang almond berbentuk bubuk . Blue Diamond menggunakan teknologi yang tinggi membuat kacang menjadi powder yang halus

Cocok untuk campuran adonan kue/ pudding

Unsalted Creamery Butter is made from high quality fresh cream using world leading butter making technology. Unsalted Creamery Butter consistently delivers the superior flavour and mouth feel needed in many applications such as baked goods and spreads. It also serves as an ingredient in a wide range of food products.

This ingredient can be used in the following Bakery applications:
Breads including brioche
Cakes and cookies,
Fillings and toppings including buttercream
Other applications: Reworking into consumer packs

A conveniently sized, cost-effective package that can be stored ambient.
A cost-effective alternative for butter customers, it has the added convenience of not having a chilled supply chain and can be stored ambient for up to 18 months.

This is the perfect solution for customers unable to process, manoeuvre and store bulk AMF packaging options, or for those wanting to trial NZMP AMF without committing to larger quantities.

Applications include chocolate, confectionery, ice cream, baking, processed cheese and cheese milk extension as well as recombined dairy products.

Dairy gold butter blend is a mixture of margarine butter in 2 kg cans. The characteristic of this butter is that it is fragrant and gives a savoury result during and after baking. Very practical, no need to mix margarine and butter.

Suitable for making cakes, cookies, bread, etc.

Moisture 46% max.
Fat 25% min.
Shelf life of 10 months

Cheddar with melting characteristic when baked or cooked. Best for topping and remain soft as filling. Suitable for breads, meat filling.

Kadar Air 46% Lemak 25% Dapat disimpan 6 bulan

Meleleh saat dimasak atau dipanggang. Cocok digunakan untuk keju tabur, dan juga untuk isi roti atau daging.

Milk Fat 80%
Unsalted
Lactic Butter

Bakery ingredients.

Moisture 14.5 % max.
Protein 12 0.5%
Ash 0.38 0.03% Wet gluten 38 1%
Shelf life of 6 months

Premium quality bread flour. Good for toast bread, brioche, sweet bun, and other bakery product which require low gluten wheat flour

Moisture 15 % max.
Protein 8.2 0.5%
Ash 0.35 0.05% Wet gluten 26 1%
Shelf life of 6 months.

Premium cake flour with white and fine texture. Perfect for sponge cake, chiffon cake, cookies and other pastry product which require low gluten wheat flour

Moisture 15 % max.
Protein 11.8 0.5%
Ash 0.40 0.03%
Wet gluten 36 1%
Shelf life of 6 months

High quality French bread flour with good taste and flavor. Perfect for many European type of brad including baguette, ciabatta, hearth bread, etc

Varienty: Natural Thompson Seedless
Origin: Madera, California, USA
Moisture: Avg. 16.9%
Shelf life of 1 year.

Bakery ingredients, confectionery and ice cream.

Sultanas,
Dark Mixed Light Color.

Bakery ingredients

Tomato puree (98% min), salt sugar, white pepper, basil, onion powder, oregano.

Applicable for Pizza Sauce

Blackish – Purple, Tangy-Sweet,
Not off or fermented in flavor or odor.
Consistent chewiness, meaty and firm.

Bakery ingredients

Dark Brown,
Tangy-Sweet,
Not off or fermented in flavor or odor.
Consistent chewiness, meaty and firm.

Bakery ingredients

Fat 7.8% approx
Protein 6.0% approz.
Shelf life of 1 year.

Bakery ingredients and confectionery

Dosage 0,3 % max
( 300 gr for 100 kg of flour ).
Shelf life of 2 years.

Premium quality bread improver especially designed for all soft bread recipes and process in general. Increase bread volume

Dosage 0,4 % max
( 400 gr for 100 kg of flour ).
Shelf life of 2 years.

Premium quality bread improver especially designed for all soft bread recipes. Long lasting bread freshness

Yeast strain:
Saccharomy ces cerevisiae( sugar tolerabte )
Shelf life of 2 years

Suitable for economic type of bread including toast bread and sweet bun.

Yeast strain:
Saccharomy ces cerevisiae
Shelf life og 2 years.

Suitable for breads and bun with no sugar or low sugar content.

Yeast strain:
Saccharomy ces cerevisiae ( sugar tolerabte )
Shelf life of 2 years.

Suitable for breads and bun with high sugar content and frozen dough products.

Moisture 14 % max.
Protein 13 0.3%
Ash 0.55 0.03% Wet gluten 32 1%
Shelf life of 1 year.

All type of bread and bakery products which require high gluten wheat flour.

Moisture 14 % max.
Protein 12 0.3%
Ash 0.50 0.03% Wet gluten 30 1%
Shelf life of 1 year.

Cake, cookies and pastries which require medium gluten white flour.

Moisture 14 % max.
Protein 14.2 0.3%
Ash 0.50 0.03% Wet gluten 35 1%
Shelf life of 1 year.

Sweet buns, bread loaves and other bakery products which require premium high gluten wheat flour.

Moisture 5% max.
Protein 11%-14% Fat 1.5% min.
Shelf life of 2 years.

Bakery and confectionery, chocolate, ice cream, yoghurt and dessert.

Moisture 4% max.
Protein 38% Fat 1.25% min.
Shelf life of 2 years

Bakery and confectionery, chocolate, ice cream, yoghurt, processed cheese and spread, YHT milk, recombined sweetened condensed milk.

Moisture 3% max.
Protein 38% Fat 26 min.
Shelf life of 2 years

Bakery ingredients, confectionery recombined milk, all application which normal whole milk is used

Fat 22 g Fat of which issaturated 14 g,
Carbohydrates 1 g Carbohydrates of which are sugar 1 g,
Protein 25 g, Salt 1,4 g

Mild, creamy flavour with a slightly salty taste. Slices, melts and holds across a wide range of cooking conditions. Suitable for vegetarians.

Moisture 49.9 % Max.
Salt 0.70% Min. Fat 24%
Shelf life of 1 year at – 18 C

Natural Mozzarella cheese which is soft and light in taste. It stretches well when heated and topping preparation.

A free flowing grated cheese, which is light in colour, with a mild to sharp flavour leaving no bitter after teste in the mouth.
Shelf Life of 1 year at 5° C

Predominately used as an ingredient in various dishes. The product can also be eaten without further processing and is often used as a topping on pasta products.

Suitable for use in bread and cake dough

Moisture 45 % max.
Fat 25% min.
Shelf life of 1 year

A blend of real cheddar cheese with other ingredients. Suitable for toppings and fillings in bakery products.

Moisture 55 % max.
Milk fat 25% min.
Shelf life of 1 year

Easy to spread or mix with cake and bread dough.

Moisture 55% max.
Milk fat 25% min.
Shelf life of 10 months.

Easy to spread or mix with cake and bread dough

Moisture 55% max.
Milk fat 30% min
Shelf life of 1 0 months

Rich in taste and smooth in texture. Suitable for use in bread and cake dough.

Moisture 45% max.
Milk fat 25% min
Protein 21.1%
Shelf life of 1 year.

Has a typical Edam cheese flavour and turns crispy when baked. Suitable for pastries, cookies, breads, and culinary dishes.

Fat content 78%
Melting point 38 C
Shelf life of 18 months at – 18 C

Suitable for puff pastry and danish. Good taste and flavour of butter. Remarkable plasticity and easy to work at high ambient temperature

Milk fat 82%
Lactic butter
Melting point 34 C
Shelf life of 18 months at – 18 C

Great taste of fresh cream. Easy to work. Its texture remains consistent all year round.

Milk fat 82%
Melting point 36 C
Shelf life of 18 months at – 18 C

Tasteful. Extra easy to work. It limits dough shrinkage, allowing extra yield and extra quality.

Milk fat 99.9%
Melting 36 C
Shelf life of 18 months at +4 C

Rich and tasteful. Extra easy to work. It limits dough shrinkage, allowing extra yield and extra quality.

Moisture 45% max.
Milk fat 25% min
Shelf life of 1 year

A blend of real cheddar cheese with other ingredients. Suitable for toppings and fillings in bakery products.

Moisture 45% max.
Milk fat 25% min
Protein 20%
Shelf life of 1 year

Made from real cheddar cheese with some dairy ingredients. Best for toppings of fillings in bakery products and martabak. Easy to grate and does not burn when baked

Moisture 45% max.
Milk fat 25% min
Protein 21.1%
Shelf life of 1 year

Made from real cheddar cheese. Best for toppings or fillings in bakery products and martabak. Easy to grate and does not burn when baked.

Milk fat 82%
Melting point 36 C
Sheft life of 18 months at +4 C

Ready to be folded into the dough straight from chiller. No more pre-tempering and pre-laminating

Fat content 80%
Melting point 42 C
Shelf life of 1 year at 18 C maximum.

Superior mouth feel and perfect workability. Produced using Non-GMO, Low Trans, Non Hydrogenated Vegetable oils in line with current health trends.

Milk fat 99.9%.
Melting point 34-35 C.
Shelf life of 1 year at room temperature.

Suitable for biscuits, cakes, pastry, and bread. Very strong natural butter flavour in finished products.

Fat content 99.9%
Melting point 36 C
Shelf life of 18 months at room temperature

Good for bakery and cookies preparations. Good butter taste. Easy to use and longer freshness for bread and buns

Milk fat 82%
Lactic butter
Melting point 32 C
Shelf life of 18 months – 18 C

Perfect for dough and creaming. Exclusively made with premium cream. It gives the flavour and fine taste of real butter.

Fat content 78%
Melting point 38 C
Shelf life of 18 months at – 18 C

Perfect for dough. Good butter taste. Good tolerance to fermentation and easy to use

Bakery ingredients, ice cream, and confectionery