Calpro Specialities products find extensive use in bakery industry whether it is a packaged egg-less cake or multigrain hi-fiber bread or for industrial biscuits.
With many years of experience, we provide preservatives, emulsifiers, fibers and hydrocolloids to extend shelf life and softness in breads, replace eggs in recipes, reduce fat in cookies or improve the quality of noodles / pizzas.
Our sales team and food technologist are willing to develop customize solutions for your requirements in the following categories:
Calpro products provide the shelf life extension. The products also improve the dough strength thereby improving the loaf volume, softness and crumb texture. We have specialized range of emulsifiers and hydrocolloid for breads and bun.
Products offered by us helps in improving the cake volume. They also help in providing a fine crumb texture. These products provide a high over-run in cake mixes even in short whipping time.
Calpro Specialities offers the product which controls the spread and increase the stack height. Also they reduce the requirement of shortening. These products also improve the texture, appearance and gloss.
Products offered by Calpro imparts smooth and firm spreadable glaze. They give a perfect gloss and real mirror effect. The products used in the fillings make it bake and freeze thaw stable. Also the fillings become smooth, straight peaks and easily piped out.
We offer the raw ingredients of instant mousse mix, cake decoration cream & instant custard mix. They reduce the whipping time by providing a higher over run. These products will provide the improved foam stability and mouthfeel.
Calpro offers products which gives a higher over-run in Non Dairy cream. They also improve the foam stability. We have specialized range of emulsifiers and hydrocolloid range for Non Dairy Cream and Margarine