What are you making?
This page will let you know what other chefs or manufacturers are using to successfully complete their products. Further investigation will be required on your part to include these into your production processes.
Doughnut manufacturers purchase a vast number of products from MFD. The basic list includes the following:
MF86 - A mono-diglyceride manufactured from edible, fully hydrogenated vegetable oil (palm oil free). (E471)
Calcium Carbonate - This Australian Made product is used as an acidity regulator. (E170)
Xanthan Gum - Xanth is used as a thickening and suspending agent that is also heat stable. (E415)
Guar Gum - Major role is as a thickener and emulsifier. When used in combination with Xanthan gum it exhibts synergistic effects. (E412)
Icecream & Sorbet
Many products fall into this category but the main ones are the following:
MF4 - MFD's very own ice cream stabiliser and emulsifier system. Available in many sizes have linked the popular middle size
MF12 - MFD's very own sorbet stabiliser and emulsifier system. Available in many sizes have linked the popular middle size
Dextrose - Dextrose is able to reduce the freezing point by nearly twice that of sugar. It also offers a better softer mouth feel.
Maltodextrin - A non sweet sugar with small structure, used to obtain a better mouthfeel.
Atomised Glucose - A specialised DE21 powder used in combination with Dextrose & Maltodextrin
Potassium Sorbate Granules - Acts as a preservative and thereby increasing the shelf life of the product.
Acids provide a bit of a zing - Malic Acid, Tartaric Acid, Citric Acid and Vinegar Powder
Lecithin Liquid - Coating
Flavours - Hickory smoke powder adds that bbq feel