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bakery fillings powder - our company: high quality, exclusive production of egg globulin

our company is leader in the field of egg albumen powder and particularly in the manufacture of hard nougat and bakery fillings powder. On our website you can browse through the vast catalog of applications and binding properties resulting from our drying process and egg globulin.

Hard Nougat and Bakery Fillings Powder

The complete specialization of our company in the field of egg globulin means we are dedicated to providing the best input for each type of production, thus supplying egg albumen powder that fits every requirement. Here you will find information about the binding properties of this product which you can use for the production of hard nougat bakery fillings.

Egg Albumen Powder: the drying process that boosts binding properties

our company was born in 1993 as one of the most innovative realities of the country in the bakery fillings powder industry and that of foods with long shelf life. Our staff will help you identify the grade of egg globulin that best meets your needs. The best results are obtained through our in-house designed meringue powder egg whites processing systems, aimed at providing a great ingredient that also increases shelf life.

Trusted egg globulin and drying process

Trust our company with all your requests of bakery fillings powder, you will find a highly professional and qualified staff, with vast experience in egg globulin and its drying process. Check right now the vast range of applications such as that of manufacturing hard nougat.

Powdered Egg Whites | Sorbet Powder | Egg White Protein | albumen Production | Long Shelf Life Products | Bakery Mixes | Other pages...