Technical cuisine
Starches, technological sugars and functional additives for the manufacturing of textures and concepts associated with creative cuisine:
- Dextrose
- Sorbitol
- Maltodextrin
- Glucose Syrup Powder
- Xantamix
- Cristagel 3000
- Instagel 1
- Instagel 2
- Instagel 3
- Croquette base
- Ceylamix-H
- Almitex
- Almitex HT
- Almitex – PGL
- Express thickener
- Sauce stabilizer
- Gelatine 250
- Blackflaw (trufa artificial)
- Fumisal – R
- Ceylaroma bacon
- Ceylaroma cheese
- Meat tenderizer
- Fish improver