Bakery and Confectionery

Ingredients for improving the structure, taste and shelf life of bakery and confectionery products

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Group	Flavours
Fruit & Berry	Apricot, Orange, Cherry, Pear, Strawberry, Wild Strawberry, Cranberry, Lemon, Raspberry, Mint, Blackcurrant, Apple, Red Berries, etc.
Vanilla	Vanilla, Vanilla Cream
Dairy	Cream, Butter, Milk, Milk-Cream, Boiled Condensed Milk, Condensed Milk, Cheese, Cheddar Cheese, Sour Cream, Curd
Caramel	Caramel, Crème Brûlée, Cream Caramel, Ice Cream, Toffee
Nut	Almond, Walnut, Pistachio, Coconut
Chocolate	Milk Chocolate, Dark Chocolate, Cocoa, White Chocolate, Chocolate
Gastronomic	Chicken, Beef, Cheese, Cheddar Cheese
Other Flavorings	Sugar Cookie, Cheesecake, Kvass, Honey, Maple Syrup, Jasmine, Bergamot, Bergamot-Orange, Bergamot-Lemon, Bergamot-Mandarin, Rye Bread

Group	Flavours
Fruity & Berry	Cherry, Pear, Green Apple, Strawberry, Raspberry, Black Currant, Wild Strawberry
Vanilla	Vanilla, Vanilla-Cream
Dairy	Cream, Milk, Baked Milk, Boiled Condensed Milk, Cottage Cheese, Cheese
Caramel	Caramel, Ice Cream, Crème Brûlée, Cream Caramel, Toffee
Savory	Chicken, Beef
Other Flavorings	Cocoa, Coffee, Honey, Cookie, Chocolate

Group	Flavours
Dairy	Cream, Sweet Cream Butter, Country-Style Butter, Sour Cream Butter, Vologda Butter, Peasant Butter, Baked Milk, Ice Cream

Name	Description
Food Fat – Palm Oil (Powder)	Universal food fat (fat powder) – hardened vegetable oil, 100% fat. Easily blends into flour and mixes with any dry ingredients. Usage: for instant products, baking mixes, creams, etc
Food Fat – Palm Kernel Oil (Powder)	Universal food fat in powder form (refined palm kernel oil on a carrier). Pleasant milky taste. Easily mixes with other dry ingredients, disperses well in water without residue. Usage: for confectionery creams, fillings, baking mixes, cakes, pastries, etc.
Food Fat – Coconut Oil (Powder)	Universal food fat (fat powder, hydrogenated coconut oil on a carrier). Pleasant milky taste. Easily mixes with dry ingredients, dissolves in water without residue. Usage: for confectionery creams, fillings, toppings, baking mixes, cakes, pastries, etc.
MCT Oil	Medium-chain triglycerides / caprylic/capric triglycerides. Liquid oil with unique properties. Excellent oxidative stability. Usage: glaze for gummy candy and sugar dragee. Used as a lubricant/component of lubricants with anti-sticking properties, solvent/carrier for flavorings, colorants, and other fat-soluble substances. Also used to regulate the viscosity of vegetable oils, lecithins, etc.

Name	Description
SAPP (15, 28, 40)	Sodium acid pyrophosphate. Leavening agent in bakery and flour-based confectionery products.
TSPP	Tetrasodium pyrophosphate. Gelling agent.Interacts with carrageenan and milk protein to stabilize gel formation.
MCP	Monocalcium phosphate. Component of baking powder, dough acidifier, improver. Calcium source for gel formation.

Name	Description
RADIAMULS MG (Е471)	Mono- and diglycerides of fatty acids. In yeast-based products: delays staling. In sponge cakes: provides strong aeration, stabilizes the mass, improves crumb texture and appearance. Used in flour and sugar products, chewing gum.
RADIAMULS SL (Е481)	Sodium stearoyl lactylate. Emulsifier. Enhances volume and freshness of baked goods. Produces a soft, light crumb with even porous structure and a thin crispy crust. Used in yeast- and leavened-dough baked goods, gingerbread, cookies, plant-based coffee creamers, potato flakes, etc.
RADIAMULS DATEM (E472е)	Diacetyl tartaric acid esters of mono- and diglycerides. Special emulsifier. Strengthens yeast dough: improves stability during mixing, increases gas retention and bread volume, controls crumb structure. Used in yeast-based baked goods.
RADIAMULS LACTEM (E472b)	Lactic acid esters (LACTEM). Special emulsifier. Enhances aeration and provides stability in cake batters, especially when used with Radiamuls MG. Used in whipped cakes, sponge cakes, and confectionery creams.
RADIAMULS POLY (Е475)	Polyglycerol esters (PGE). Emulsifier. Aids in foam formation, has aerating properties when used alone or with other emulsifiers. Acts as a defoamer in certain processes. Used in baking fats and emulsions, beverage whiteners, egg-based products, sugar confectionery, desserts, chewing gum, bakery and flour products.
RADIAMULS SORB (Е435)	Polysorbate 60 (Tween 60). Used as an emulsifier and dough conditioner. Strengthens dough, increases stability, enhances gas retention. Allows for reduced fat content without compromising quality. Used in cakes, crackers, cookies.
RADIAMULS SORB (Е492)	Sorbitan tristearate (Span 65). Emulsifier and anticrystallization agent. Prevents changes in fat crystal structure during storage of fat-containing products. Reduces “fat bloom” on product surfaces. Used in chocolate, glazes, cocoa butter-based products.