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Confectionery

 
Carrageenan

Hydrocolloid which is extracted from selected seaweeds. Used as a stabilizer, thickener and gelling agent.

Sodium Alginate

We supply Sodium Alginate with different levels of viscosity, setting time and gel strength.

Pectin

Used as a stabilizer and a consender. Derived from lemon and lime peels.

Gluten Free Flours

A variety of gluten free flours, from rice, corn, chickpea, lentils and more.

Emulsifiers

We provide a vast variety of emulsifiers which give the best solutions for your confectionery.

Tara Gum

Hydrocolloid which originates in South America. Primarily used as a substitute for LBG.

Flavourings

Natural flavours, flavour enhancers and flavour maskings.

Processed Fruit

A large variety of processed fruit, fruit purees, natural colors and flavours. 

baked goods