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Since 2008, Acti-Fresh has been improving the freshness of cream cakes, pound cakes, layer cakes, muffins, cake donuts and more. As the pioneer in cake freshness, today we put our expertise in cake science at the service of our customers. Tests show that consumers perceive an immediate gain in cake freshness when Acti-Fresh is integrated to cake. Acti-Fresh, is a unique enzyme and emulsifier based cake improver. By exploiting the specific properties of different types of enzymes and emulsifiers, Acti-Fresh increases a cake's freshness by improving the four dimensions that determine freshness: softness, moistness, resiliency and cohesiveness. The result: significantly extended shelf life for your recipe. Increase your sales and your margins – and give customers the freshness they demand! There’s an Acti-Fresh solution ready to increase the freshness and profitability of your cake recipes. To know more on Acti-Fresh : join us on the Cake Freshness Lab, the place where cake freshness becomes consumer satisfaction

Belcolade, the Real Belgian Chocolate, is produced solely in Belgium following a long tradition of craftsmanship, quality and refinement. It is made from carefully selected cocoa beans using production processes that have been perfected over time, thus assuring that Belcolade’s exquisite taste is in line with consumers’ expectations.

Puratos has created Carat, a high-quality range of compound chocolates and fillings for the professional market. Puratos’ proven knowhow in chocolate processing guarantees superior products with excellent taste, texture and viscosities. Matched with our expertise in bakery and patisserie, we are able to offer unlimited possibilities to meet the needs of today’s bakers, patissiers and chocolatiers

Cremfil is a range of ready-to-use cream fillings. Its unmatched technical qualities allow it to be used in all types of applications, by every kind of equipment.

Cremyvit mixes are easy to use and quick to prepare; just add cold water, whip and the custard creams are ready! The creams have a firm texture with a nice taste. They are also bake and freeze/thaw stable and can be used in diverse applications.

Cryst-o-fil is a pre-crystallised, non-hydrogenated real chocolate base to create tasteful fillings with a great taste and long shelf life. It is made with 50% real Belgian chocolate and allows you to easily create a wide range of new delicious fillings. An ideal solution for chocolatiers, patissiers and biscuit manufacturers.

Ready-to-use premium fillings inspired by traditional recipes, with a great taste thanks to the noble ingredients.

Harmony is a range of high quality glazes for fruit pies, cakes and puff pastries.

Miroir is a range of high-quality glazes for bavarois and mousses, which makes them shining and appealing.

O-tentic is a unique active bakery component that gives you the creative freedom to make breads with outstanding, authentic taste and texture – without the need for long fermentation times. Together with your personal expertise, O-tentic will enable you to create a wide range of high-quality breads with ease.

Since its launch in 1975, S500 is the worldwide reference product for bread improvers. Artisan and industrial bakers worldwide have recognized S500 as a premium product that gives absolute security during all stages of the bread-making process. Over the years, Puratos has continued to invest in new technologies and new enzyme combinations to ensure the best quality improver.

Sapore is a range of natural bakery flavours based on fermentation technologies from around the world. Available in powder or liquid, this range of natural bread flavours can be used in any type of baking process. With a wide range of ready-to-use natural fermentation flavours (fruity, fermented, roasted, cereal, sour…), you can create specific tastes.

Satin cake mixes are designed based on in-depth knowledge of consumer tastes and texture expectations. They offer great taste, excellent crumb structure and superb moistness.

Soft’r is a quite large range or improvers and bases for soft baked goods. They offer solutions by applications (Soft’r Bun...) or by parameters (Soft’r Intens enhances qualities of texture, freshness, resiliency, etc). Soft’r technology is based on tailor-made enzymes and emulsifiers. They act on crumb texture formation, according to customer demands in terms of mouth feel and freshness.