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SPECIALTIES:
Natural flavours.
Essential oils.
Compositions with identical aromatic profile.
Concentrated fruit extracts.
Herbal dry extracts.
High-viscosity liquid flavours (pastes).
Flavours with good resistance against hot water and steam.
Stable flavours to high temperatures.
Hydrosolubles flavours.
Flavours with technological profile.
Colorants.
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APPLICATIONS:
Cakes, cookies, pies, biscuits.
Pastries, bread rolls, special breads.
Caramel, candies, chewing gum, soft candies.
Chocolates, chocolat candies.
Compotes, puddings, sweet pectins.
Canned fruits, jams.
Desserts and soft candies, jellies.
Extrusion flavours and powder compositions.
Jellies, jams.
Nougats and marzipans.
Popcorn.
Cakes, buns, sponge cakes. |
