Bakery Ingredients
ASCORBYL ESTERS
‘Benzoic Acid
Carnauba wax
Fast green FCF
Mineral oil, high viscosity
Propylene glycol esters of fatty acids
SORBATES
Acesulfame potassium
Aspartame
Benzoic acid
Brilliant blue FCF
Diacetyltartaric and fatty acid esters of glycerol
Neotame
Sucralose (Trichlorogalactosucrose)
Sodium fumarate
Potassium malate
Sodium hydroxide
Acetic acid
Lactic acid
Citric acid
Malic acid
Tartaric acid
Hydroxy propyl methyl cellulose
“Sucrose esters of
fatty acid”
Guar Gum
Sorbitol
Lecithin
Monoglycerides or diglycerides of fatty acids, Glycerol Monosterate
Sodium Stearoyl-2-lactylate, Calcium stearoyl-2- lactyalate (Singly or in combination)
Polyglycerol esters of interesterified Ricinoleic acid
Ascorbic Acid
“Calcium and Sodium
Propionate”
Sorbic acid or its sodium, potassium or calcium salt (calculated as sorbic acid)
Acid calcium phosphate
Sodium Diacetate
“Acid sodium
Pyrophosphate”
“Ammonium
Bi-carbonate”
Ammonium Carbonate
“Acid Calcium
Phosphate”
Sodium carbonate
Mineral oil, medium viscosity
POLYSORBATES
Tertiary butylhydroquinone (TBHQ)
Phosphates
Allura red AC
Aluminium ammonium sulfate
CAROTENOIDS
Caramel III – ammonia caramel
Caramel IV – sulfite ammonia caramel
beta-Carotenes, vegetable
Grape skin extract
SODIUM ALUMINIUM PHOSPHATES
Propyl gallate
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES
Aspartame-acesulfame salt
BENZOATES
Beeswax
Candelilla wax
HYDROXYBENZOATES, PARA-
IRON OXIDES
Indigotine (Indigo carmine)
Ponceau 4R (Cochineal red A)
RIBOFLAVINS
SACCHARINS
SULFITES
Shellac, bleached
Sucroglycerides
Sunset yellow FCF
Sucralose
Erythritol
Polydextrose
Polyphospahate contatining leess than 6 phosphate moieties
Hydroxypropylmethyl cellulose
Sucrose esters of Fatty acids
Sodium fumarate
Potassium malate
Sodium hydroxide
Bacterial amylase
Ammonium bicarbonate
Ammonium carbonate
Acetic acid or lactic acid
Citric acid
malic acid
Tartaric acid
Benzoyl peroxide
Ascorbic acid
CHLOROPHYLLS
Caramel
Curcurmin or turmeric
Beta apo 8 carotenal
Methyl ester of beta apo – 8 carotenic acid
Ethyl ester of beta apo 8 carotenic acid
Canthaxanthin
Riboflavin, lactoflavin
Annatto
carmoisine
Erythrosine
tartarazine
Ammonium bi carbonate
calcium and ferrous salts
potassium iodate
sodium bisulfite
sodium metabi-sulfite
yeast
Diacetyl Tartaric acid esters of Mono and Diglycerides
Barley/ Jau
Oats
Rice
Wheat
Paddy
Jowar
Bajra/ Pearl Millet
Sorghum
Beaten Rice
Foxtail Millet
Maize/ Corn
Ragi/ Finger Millet
Sajje
Soji
Varugu/ Kooo Millet
T.V. Cumbu
Others
Homogenisors
Pasteuriser
Cream Seperators (batch type)
Cream Seperators (batch type)
Cream Seperators (manual)
Cream Seperators (electric)
Butter Churners (Hand operated)
Butter Churners (Electric batch type)
Continous Butter making machine (CBM)
Mawa/ Khoa Machine (Electric)
Mawa/ Khoa Machine (Diesel/ Gas type)
Paneer press (Hand operated)
Paneer press (semi/ Pneumatic)
Lassi Making Machine
Butter milk/ Chaas Making Machine
Rasgulla making machine (Semi/ Automatic)
Automatic Milk collection systems
Evaporators
Dryers (batch type)
Spray Dryers
Roller Dryers
Heat Exchangers
Batch Pasteuriser
Continous Pasteurisor
Flow control valves
Dairy pumps
Sterilizer
Autoclave
Retort (Batch type)
Plate heat exchangers
Indubator
Curd making equipment
Ice cream making equipment
Continous freezer for icecream or softy
Mawa/ Khoa Machine
Ghee Boilers
Ghee Clarifier
Bactofuge
Cheese cooker
Baking Machine
Douch Sheater
Dough Kneader
Flour Mixer
Vegetable cutting machine
Fruit pulper
Flour Mill
Baking Ovens
Ribbon blender
Vertical blender
Food Blender
Fryer
Roaster
Coating Pan
Automatic Namkeen line
Automatic Snacks line
Automatic Bread line
Automatic Biscuit line
Others