| top platformor bakery industry BAKERY BAZAR |
MAJOR INGREDIENTS IN BISCUIT,CAKE& BREAD
MANUFACTURING
FLOUR
LECITHIN
SUGAR
LEAVENING AGENT S
FLAVOURS
COLORS
FRUITS
PECTIN
MANUFACTURING
FLOUR
- moisture content
- ash
- protein
- viscosity
- faa
- rancidity
- peroxide value
- Melting point
LECITHIN
SUGAR
- moisture
- size (micron)
- invert syrup
- iodine value
LEAVENING AGENT S
- SODIUM BICARBONATE -BAKING POWDER
- AMMONIUM BICARBONATE
- YEAST
- EGGS
- GLYCEROL MONIST IRATE ( GMS )
FLAVOURS
- DRY MILK POWDER
- CONDENSED MILK
- WHEY POWDER
- BUTTER
- CHEESE
- YEAST
- COCOA
- CHOCOLATES
- COFFEE
- VANILLA ESSENCE
- SPICES
- SYNTHETIC FLAVOURS
COLORS
- ARTIFICIAL AND NATURAL COLORS
FRUITS
- FIGS
- DATES
- PRUNES
- CHERRIES
- NUTS
- COCONUTS
- PEA NUTS
PECTIN
