For bread, croissants, pastries, pizza bases, donuts and berliners, we use our encapsulated sorbic acid to eliminate unwanted mold, yeast, and bacteria, extending the microbial shelf life without harming the yeast. But unfortunately, our preservatives don’t quite have the knack (ability) for high-pH environments.

Hold up—no need to panic!

That’s where our encapsulated malic and citric acids come to the rescue. They can lower pH without damaging the dough. Sound a little complex? Just give us a call, and we’ll explain everything right away!

Tortillas, cakes, sponge cakes, and more—all soft, fluffy, and irresistible thanks to leavening agents. Our trusty preservatives always lend a hand to extend shelf life—bless them.

Of course, preservatives also have their own demands. They simply can’t work without acids. Acids are our go-to helpers, but they also tend to harm the dough. If you’ve ever made lemon cake at home, you know how lemon can break down the batter (and yes, we see you amazing dads who make legendary cakes—kudos to you!). A rubbery, translucent, flat tortilla with cracked edges—is that what you want? Neither do we! That’s why we coat acids in oil, which we sometimes call “encapsulation” to sound fancy. This way, our acids stay hidden until they hit the oven, where the oil melts and they spring into action. And voilà—our dough-friendly encapsulated citric and malic acids take the stage.

With mold, yeast, and bacteria out of the way, what about freshness? Without enzymes, emulsifiers, thickeners, and the perfect blend of dough improvers, we’d be wading through crumbs under our chairs, or we’d have a mountain of stale bread reserved for meatball mix in the kitchen. But our products keep bread, croissants, cakes, and pastries soft throughout their shelf life. You’re welcome!

Easy-to-roll phyllo dough, puff pastries, borek, and perfectly round tortillas made with our high-glutathione inactive yeast—these are all within reach now.

As a nation, we love our baked goods. But we are in trouble with gluten. To our friends with celiac, don’t think we’ve forgotten you! With our pectin, tara gum, and functional blends, we guarantee you gluten-free, fresh–baked treats.

And what would cakes, cookies, and pastries be without creams, fillings, or jellies? With pectin, agar-agar, carrageenan, and tara gum, we offer the perfect texture and consistency, backed by our unmatched technical support—a round of applause for us!

In short, when it comes to baked goods, we’ve got it covered. And if you’re on the line to try our products, that’s the best part of our job.