Agriculture Commodities
- Organic Ingredients
- Dairy Products
- Maltodextrins
- Non-GMO
- Dextrose monohydrate, d-glucose powder, non-GMO
- Glucose syrup solids, non-GMO
- Glucose syrup, non-GMO
- Fructose-glucose syrup, F50, non-GMO
- Stabilized waxy corn starch, non-GMO
- Maltodextrin, non-GMO
- Corn starch, non-GMO
- Crystalline fructose, non-GMO
- Sunflower fluid lecithin, non-GMO
- Canola oil, non-GMO
- Sunflower oil, non-GMO
- Soy oil, organic (crude or refined)
- Potato starch, non-GMO
- Rapeseed lecithin, fluid, non-GMO
- Specialty Items
- Sunflower oil, high oleic, organic
- Soy oil, organic (crude or refined)
- Olive oil, extra virgin, organic
- Organic Canola Oil
- Baking powder (70% organic)
- Glycerin, USP grade, organic
- Castor oil, organic
- Soy lecithin, organic
- Coconut oil, organic
- Annatto color, organic
- Beet root color, organic
- Turmeric color, organic
- Sunflower protein, organic
- Starches
- Sweeteners
- Yeast Products
- Palm Oil Products
- Soy Products
- Sugar
- Raw Brown Cane Sugar ICUMSA 600-122
- Beet Sugar
- Cane Sugar ICUMSA 100
- ICUMSA 45
- Cane sugar, organic
- Glucose syrup solids, DE 29, organic
- Glucose syrup solids, DE 39, organic
- Glucose syrup solids, DE 97, organic
- Agenabon: glucose syrup, organic
- Raw Sugar
- Dextrose monohydrate, d-glucose powder, organic
RBD Palm Stearin
RBD Palm Stearin is solid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures which is free from off-odors and off-flavors. It has a satndard packaging in 15kg, 16kg, 20kg and 25kg PE lined carton. It can be stored in its original packing in a cool and dry condition away from direct sunlight and substances with strong odor.
| RBD Palm Stearin (PORAM) |
RBD Palm Stearin (SMP 52°C MAX) |
|
| Flavor and Odor | Bland | Bland |
| Free Fatty Acid (as % palmitic) |
0.20% max | 0.20% max |
| Moisture and Impurities | 0.15% max | 0.15% max |
| Color | 3.0R max | 3.0R max |
| (Lovibond, 5 ¼” cell) | ||
|---|---|---|
| Iodine Value | 48.0 max | 37.0 min |
| (Wijs’ method) | ||
| (Wijs’ method) | 44°C min | 52°C max |
Chocolate Spreads
Shortening
margarine
Oils
vegetable ghee
special fats
soaps & Candles
Sweet Spreads & Cream Spreads
Caramel & Confiture
