STRENGTHENERS
Diacetyl tartaric acid esters (DATEMS) are used to improve flours and baked goods. They are available in various capacities.
- 100% DATEM in paste form
- 100% DATEM in powder form
DISTILLED MONOGLYCERIDES
This category contains mono- and diglyceride products from 42-92% monoglyceride content.
- 92% content of monoglycerides in the form of beads derived from fatty acids of plant origin.
- 92% content of monoglycerides in fine powder form derived from fatty acids of vegetable origin.
SSL
SSL (sodium steatyl-galactyl), with the advantage of strong resistance to “clumping” and a high melting point.
a- AMYLASES
- α-amylase 5,000 SKB
- α-amylase 10,000 SKB
- α-amylase 50,000 SKB
SPECIALIZED ENZYMES
- Hexose oxidase and xylanase
- Pure xylanase
- Xylanase with amylase
- Special system of amylolytic enzymes. It offers a remarkable increase of volume in baked goods
- System of specialized amylolytic enzymes for frozen dough
- System of amylolytic enzymes. They replace the classic monoglycerides, offering extra freshness, without the “E” number
- Pure hemicellulanase (xylanase)
- Specialized bacterial protease
- Fungal lipase
- Special improvers for frozen doughs Special enzymes blends for various applications, based on a pioneer technology of amylolytic enzymes (G4 Technology). They transfer extra freshness, extend the shelf life of the bakery products and give endurance to the mechanical stress.
- MONOFRESH (our production) Hydrate of distilled monoglycerides for freshness. Also gives:
- Direct emulsification and creaminess of the product, due to the fact the emulsifiers are already hydrated.
- Instand and greater effectiveness compared to powder improvers.
- Gives more homogeneous dough due to better dispersibility.
- Rosemary extract, olive oil, tocopherols, BHA-BHT
- Vegetable fat in powder form of KIEVIT, in various fat sources and contents
- Oat flour (oat flour endosperm, oat flour whole grain)
- Emulsifiers in paste form, under our production, by the brand name “CAKEVELT GEL”, for ready to use applications
EMULSIFIERS
- Mono- & di-glycerides of fatty acids
- Sorbitan esters STS
To avoid “fat blooming”. - PGPR
To reduce viscosity and to improve the flow properties.
SWEETENERS – SUGAR REPLACERS
- Lactitol
Sugar replacer with 2,4 kcal/g. It has very low sweetness. - Xylitol Sugar replacer with 2,4 kcal/g. It has the same sweetness as sugar.
- Fructose
Natural sweetener, with low glycemic index and high sweetness. - Polydextrose
Dietary fiber 1 kcal/g. Acts as a fat replacers which gives a similar mouthfeel και “body” in the end product.
Creme chantilly, water jellie, creme patisserie, creme caramel, mousse etc.
- Topping Bases DP (KIEVIT)
Incorporates air bubbles and gives strong consistency and firm foam. Suitable for various vegan applications: creme chantilly, mousse, bavaroise, bakery cream, ice-cream, milk shakes, beverages, ready to eat or powders. - Hydrogenated vegetable fat powders (KIEVIT) Various vegetable sources (palm, coconut, sunflower based).
- Stabilizers
Products such as xanthan gum, carrageenan, alginates, CMC and MCC stabilize the end product. The choice of the right stabilizer depends on the desired properties e.g. texture, structure, instant production, resistance to low pH conditions etc. - Sugar replacers Polydextrose, Lactitol, Xylitol, Stevia.
- Tailor Made products
With specific combinations of the above ingredients and other raw materials, we can produce complete blends according to your requirements, e.g. vegan chantilly, vegan creme patisserie, watel jellie etc. - Flavours Fruit, vanilla, caramel, cacao, chocolate etc.
EMULSIFIERS
- Mono- & di-glycerides of fatty acids Acts as an emulsifier and prevents oiling out. Stabilizes texture and increases the product’s shelf life.
- Combinations of mono- diglycerides and triglycerides
Acts as an emulsifier and prevents oiling out. Stabilizes texture and increases the product’s shelf life.
SUGAR & FAT REPLACERS
- Lactitol
Sugar replacer with 2,4 kcal/g. It has very low sweetness. - Xylitol Sugar replacer with 2,4 kcal/g. It has the same sweetness as sugar.
- Fructose
Natural sweetener, with low glycemic index and high sweetness. - Polydextrose
Dietary fibre 1 kcal/g. Acts as a fat replacers which gives a similar mouthfeel και “body” in the end product.
EMULSIFIERS
- Monoglycerides
Acts as an emulsifier and prevents oiling out. Stabilize texture. - Unique Triglycerides
For texture stabilization. - Combinations of mono- diglycerides and triglycerides
To prevent oiling out and stabilize “setting time”. - PGPR
To reduce viscosity and to improve the flow properties - STS
To avoid “fat blooming”.
SWEETENERS – SUGAR REPLACERS
- Lactitol
Sugar replacer with 2,4 kcal/g. It has very low sweetness. - Xylitol Sugar replacer with 2,4 kcal/g. It has the same sweetness as sugar.
- Fructose
Natural sweetener, with low glycemic index and high sweetness. - Polydextrose
Dietary fiber 1 kcal/g. Acts as a fat replacers which gives a similar mouthfeel και “body” in the end product.
- CMC / MCC / Xanthan Gum / Pectin
Gives stabilization to the products and also acts as texture builders, flowing agents and flavor improvers. - Flavors
Fruit, chocolate, caramel etc.
OAT FLAKES
Gluten-free/ Fiber enriched / Organic
- Oat flakes (in various shapes)
Used in cereal bars, as coating in bread and ingredient in biscuits. - Muesli oat flakes
Used for granola and cereal bars production.
OAT FLOURS
Gluten free/ Fiber enriched
- Oat endosperm flour
- Oat whole grain flour
OAT GROAT
Gluten free/ Fiber enriched / Organic
- Steel cut groats
- Oat kernel
DATEM
- 100% DATEM in paste form
FIBRES
For enrichment
- Inulin
- Polydextrose