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Quality and safety control of food and feed
Ingredients for chocolate and sugar confectionery
Ingredients for meat products, sausages, patè, fish products
Ingredients for yoghurt, cheese and ice-cream
Ingredients for fine foods, cans, jams, marmalade, toppings
Ingredients for chips, blanched potatoes, snacks, extruded products
Ingredients for the milling and bakery
Ingredients for alcoholic and beverages drinks
Ingredients for detergents
Ingredients and additives for animal feed and pet-food
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Ingredients for chocolate, chocolate compounds, chocolate spread
1. Cococa derivatives
Cocoa liquor
Cocoa butter
Cocoa cake
Natural, alkalized
Cocoa powder
Natural, alkalized
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2. Milk powders
Sweet whey powder
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3. Milk powder replacers
Esprion 300 U
Demineralised , delactosed whey powder as alternative to skimmed milk powder
LM 232 (Esprion 511)
Sweetened with glucose whey product as milk powder replacer
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4. Vegetable oils and fats
Palm oil
Non-lauric type
Soy bean oil
Non-lauric type
Coconut oil
Lauric type
Palm-kernel oil
Lauric type
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5. Specialty fats
CBR type
Cocoa butter replacers of non-lauric origin
CBS type
Cocoa butter substitutes of lauric origin
Others
Specialty fats for fillings or spreads
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6. Emulsifiers and stabilizers
Sterncithin F 10
Liquid soy bean lecithin
Grindsted PGPR 90
Polyglycerol polyricinoleat – emulsifier for decreasing the viscosity of chocolate and compounds
Dimodan ÍÀ
Mono-di glycerides – emulsion stabilizer for chocolate and hazelnut spreads
Grindsted STS 30 Kosher
Sorbitane tristearate – reduces the chocolate bloom
Grindsted Citrem 2-in-1  NEW
Emulsifier for efficient decreasing of the plastic viscosity and the yield value. Replaces the usage of both lecithin and polyglycerol polyroconoleat of chocolate and compounds.
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7. Flavours
Other flavours
Vanilla, chocolate, hazelnut
EuroVanillin
EuroVanillin Pure (Supreme, Regular, Aromatic); Åurovanillin Expert (Chocolate, Dairy, Bakery, Sweets, Borrebon); Åurovanillin Plus (Plus, Plus 1200, Plus DS)
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