Listing

Core Portfolio 2021

Product Listing
Version 1.2 | Sep - 2021
1. GERMAN BREAD AND ROLL SPECIALITIES
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
TopBake
8302076 Clean label improver for buns and rolls 0.3
Bread Pure
TopBake Improver for wheat mix bread with
8301080 0.5-2
WMB FK Plus extended fresh keeping
Improver for the production of Bran bread -
TopBake
8301060 various applications possibile, in sandwich 0.5
Bran Bread
as well as for hearth breads
TopBake
8308001 Premix incl. Spelt and whole meal flour 40
Whole Meal Spelt Mix
Economical low dosage improver containing
TopBake
8301087 malt - for production of rustic style wheat 2
Rustic 2
baked rolls and breads
TopBake
8308003 Premix for high protein bread and rolls 50
Protein Plus 50
TopBake Improver developed specifically for the
8102169 2
Bun Improver No. 1 S production of soft hamburger buns
Improver for the production of soft and
TopBake
8102147 hamburger buns with good fresh keeping, 2
Bun Improver K2
even crumb structure and good pan flow
Universal improver for crusty buns -
TopBake
8202008 direct, indirect application and short term 2-3
Cold Gold
(up to 3 months) frozen storage
TopBake Highly concentrated improver for
8102026 0.5-1.5
SBM wheat buns (frozen rolls)
TopBake
8102139 Clean label improver for wheat rolls 3
Rolls Pure
50% Premix for the production of malty
multicereal bread and rolls, contains malt and
TopBake Multicereal 8301071 50
sour dough as well as several different seeds
and cereals
A premix for the easy production of rye bread
TopBake
8101018 and rolls as well as for rye / wheat mix breads, 6
Easy Rye
contains dried sour dough
TopBake Premix for yoghurt - rolls and buns based on
8102078 50
Yoghurt Spelt Rolls spelt flour and yoghurt
TopBake Premix for malt multicereal rolls with yoghurt
8201004 50
Yoghurt Malt Multigrain 50 for additional fresh keeping and taste
TopBake
8102155 Premix for high protein buns and rolls 50
Protein Wheat Rolls 50
2. INTERNATIONAL SPECIALITIES
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
TopBake Improver for traditional baguettes,
8101052 0.3
Baguette TKS Basic basic concentrate
TopBake
8101067 Alround improver for traditional baguettes 0.3
Baguette TKS
TopBake Improver for whole meal, rye and malty
8101101 2.5
Gold Baguette Dark baguettes
TopFerm Combination of durum sour dough and
10080585 3
Purisimo improver for Mediterranean specialties
Economic improver for the safe production of
TopBake Ciabatta and other Mediterranean style bread
8301017 2
Ciabatta 3 and rolls; used for direct and indirect method
with long time dough processing
TopBake Improver specifically developed for the
8307001 2-3
Tortilla S production of wheat tortillas
Concentrate for wheat tortillas, industrial
TopBake
8307014 application with up to 6 weeks fresh keeping, 0.1 - 0.5
Flexy Prime
reduced sticking of tortillas after baking
TopBake
10H2003 Inactive yeast, better elasticity of strong flours 0.1 - 0.2
Relax 400
TopBake Cystein / E 920, increases elasticity of
0805001 0.002 - 0.04
Soft P 10 strong flours
TopBake Emulsifier based improver for pizza,
8101082 3
Pizza Gourmet improves form and stability
TopBake Improver for turkish flat breads,
8301014 1
Flat Bread increases elasticity
3. FROZEN APPLICATIONS
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
Universal improver for crusty buns - direct,
TopBake
8202008 indirect application and short term (up to 3 2-3
Cold Gold
months) frozen storage
TopBake Highly concentrated Improver for wheat buns
8102026 0.1 - 1.5
SBM (frozen rolls)
TopBake
8101052 Improver for French style baguette 0.3
Baguette TKS Basic
TopBake Improver for soft sandwich baguettes and rolls
8304010 0.1
Soft Baguette - „Subway style“
TopBake Emulsifier based improver for Pizza, improves
8101013 0.1 - 0.15
Pizza Gourmet form and stability
TopBake Concentrated improver for croissants and
8401047 0.5
Croissant F&S laminated doughs- as well for FTO application
TopBake Universal improver for all heavy yeast doughs,
8401017 3
Pastry Pro for fried and baked specialties
4. TASTE AND COLOUR
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
Mild dried wheat sour dough for the conve-
TopFerm nient use in all wheat breads; brings taste,
10G1005 variable
Wheat flavour and extend the fresh keeping capabili-
ties of wheat baked goods
Medium sour dried rye sour dough for the con-
TopFerm venient use in rye and wheat/rye mixed bread
10G1006 variable
Rye and roll applications; gives taste, flavour and
extend the fresh keeping characteristics
Specially roasted dried durum sour dough
TopFerm
10078734 for a typical nutty flavour profile in all variable
Durum
Mediterranean style baked goods.
TopBake
10M3001 Active malt flour variable
Malt
TopBake
10M2012 Malt as colouring agent for bread and rolls variable
Malt 300
TopBake Special improver for additional colour of wheat
10073244 variable
Malt Dark 1000 based products, containing cocoa powder
TopBake
10M1002 Dark malt extract variable
Maltex 3400
TopBake
10M1009 Strong sugared, flavoured malt extract variable
Maltex light BG
Herb and spice mix for individually flavouring
TopBake Spice Mix
10089685 of wheat based bakery goods; gives a specific 0.8 - 1.5
Mediterranean Style
Mediterranean taste profile
Herb and spice mix for the individually flavou-
TopBake Spice Mix ring of wheat/rye mix based bakery goods;
10092946 0.8 - 1.5
Classic Style gives the classic taste profile with coriander
and cumin to the baked goods
5. GLUTEN REPLACER
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
A compound of enzymes and vegetable
TopBake
0807023 fibres for partly or full replacement of the 0.1 - 0.5
Gluten Enhancer 22
added gluten in wheat based baked goods
A compound of enzymes and vegetable
fibres for partly or full replacement of the
TopBake added gluten specifically for baguettes and
0807026 0.03 - 0.5
Gluten Enhancer Baguette other baked goods with a coarse and open
crumb structure

TopBake A compound based on modern enzyme

10006162 0.1 - 0.5
Gluten Enhancer CL technology as functional replacer of wheat
gluten
6. ENZYME COMPOUNDS - VOLUME AND STABILITY
ARTICLE DESCRIPTION/
ARTICLE NAME DOSAGE
CODE CHARACTERISTICS
Highly concentrated enzyme compound
TopBake 15 - 70 g
0110639 for a finer crumb structure and longer fresh
SFX 15 100 kg flour
keeping characteristics of the crumb.
Highly concentrated enzyme compound for
TopBake 10 - 30 g
0110713 better dough stability, dough handling and
DFX 100 kg flour
fermentation tolerance
Universal booster based on enzyme
TopBake
8302068 technology for wheat based / yeast 0.5
EFX Mega 0,5
raised baked goods
7. WATER ABSORPTION
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
TopBake Concentrated compound for the improvement
8801013 0.2 - 1
WA Pure of water absorption - Clean label
TopBake Concentrated compound for the improvement
8801018 0.2 - 1
WA Pure SB of water absorption - Clean label
TopBake Concentrated compound for the improvement
8801008 0.1 - 1
WA Plus of water absorption - Clean label
8. FRESH KEEPING
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
Compound based on enzymes for increasing
TopBakeFresh 15 0110519 0.02 - 0.07
fresh keeping characteristics / shelf life
A compound to increase fresh keeping in
TopBake Fresh 100 (Rice) 8306010 0.05 - 0.2
wheat free/ gluten free products
TopBake Rye-, mixed breads and heavy yeast doughs
8301069 1
Fresh XL2 1% like German Stollen
TopBake Improver to increase fresh keeping of
8301067 1
Fresh XL3 1% Wheat-/ mixed breads
TopBakeRMB Improver for better fresh keeping
8303037 0.5
Fresh 2 specifically for rye breads
9. SALT REDUCTION
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS in %
Compound to compensate the
Saltase 0110832 0.1 - 2
functionality of salt
Compound to compensate functionality and
Saltase Plus 0110833 0.1 - 2
flavour of salt, contains a flavor combination.
10. YEAST AND QUARK DOUGHS
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
A concentrate for the production of yeast/ curd
TopSweet doughs; gives stability and plasticity
8402031 20
Yeast Curd Dough 20 to the dough and increases the freshness
capabilities to final baked goods
TopSweet Curd dough with baking powder as
8502051 50
Easy Curd Dough 50 leavening agent
A premix for the production of ball doughnuts
TopSweet and other fried specialties. Provides good
8401041 12.5
Doughnuts 12.5 proofing stability and reduced the absorption
of fat during the frying process.
TopSweeet Universal improver for all heavy yeast doughs,
8401017 3
Pastry Pro for fried and baked specialties
Highly concentrated improver for the
TopSweet
8401047 production of croissants and other 0.5
Croissant F&S (0,5)
laminated specialties
Specific improver or the production of Panet-
TopSweet
8401061 tone; provides perfect proofing stability during 1
Panettone
the long fermentation time
11. MUFFINS, POUND CAKES, OTHERS
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
Concentrate for the production of pound cakes
TopSweet
8502037 and tray bakes. Typical sandy crumb structure 20
Pound Cake 20
and pleasant vanilla flavor profile.
Full mix for the production of pound cakes,
TopSweet tray bakes and others. Typical sandy crumb
8503023 100
Pound Cake 100 structure, pleasant vanilla flavor high conve-
nience.
Concentrate for the production of chocolate
TopSweet
8502098 muffins and other cakes. Rich cocoa flavour 20
Chocolate Mufffin 20
and mushroom top.
TopSweet A concentrate for the production of muffins
8502053-H 10
Muffin MIx 10 and other cakes - Halal certified.
Economic concentrate for muffins and other
TopSweet
8502099 cakes. Without added flavour, slight yellow 15
Neutral Muffin conc.
coloured crumb.
Concentrate for the production of sponge and
TopSweet
8502021 swiss rolls. Produces high volume sponges 10
Sponge G 10
with a nice even crumb.
A concentrate for the production of pancakes
TopSweet
8502101 and waffles without Sodium Aluminium 5
Pancake
Phosphate
Versatile chocolate cake mix for the
TopSweet production of muffins, chocolate layer cakes
8503068 50
Chocofine and brownies with a rich chocolate flavour and
good fresh keeping characteristics.
A full mix for the production of choux paste
TopSweet
8503077 and eclair. It contains already egg powder, 100
Choux Pastry Pro
high convenience, constant results
A full mix specifically developed for the pro-
duction of typical German fresh curd chees
TopSweet
8503064 balls. The mix produces perfectly round balls 100
Curd Cheese Ball Mix
and reduce the absorption of fat/oil during the
frying process.
TopSweet A versatile concentrate for the production of
8502100 7.5
Sponge Pro sponge, swiss rolls englisch cake and cookies
12. FRESH KEEPING SWEET
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS in %
TopSweet Compound for increasing shelf life in muffins,
0111065 0.1 - 0.8
Fresh Cake Plus V pound cakes and others
Improver based on emulsifiers and enzymes
TopSweet
8801016 in powder form for the production of sweet 0.3 - 1
Fresh KST 11
baked goods with prolonged crumb softness.
13. FILLINGS AND TOPPINGS
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
Dried apple fruit filling for the convenient
TopSweet production of baking and freeze stable fruit
8402025 100
Apple Fruit Filling fillings; easy to handle, lots of application
possibilities
For the production of florentines or crispy
TopSweet
8702008 toppings on sweet buns and Danish, very 100
Florentine Mix S (low trans)
convenient in use, very good effect as topping
TopSweet
8601019 Curd cheese filling 100
Curd Cheese Filling
TopSweet Premix for the production of cheese cakes
8402012 100
Cheese Cake Mix S by adding fresh curd cheese
TopSweet A premix for New York Style cheese cake,
8601024 20
Cheese Cake MP unbaked and baked application
TopSweet
8802001 A cake glaze - neutral 100
Cake Glaze
TopSweet Juice binding system based on
8601008 variable
Juice Binder starch; acidity stable
TopSweet Whip Fix is a convenient mix for the produc-
8601025 100
Whip Fix tion of airy and fluffy whip toppings and fillings
15. GLUTEN FREE SOLUTIONS
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
A full mix for the production of gluten free/
TopBake
8306003 wheat free bread and rolls based on rice and 100
Rice Bread AF 100
functional components
High concentrated compound to increase
TopBake
8306010 fresh keeping and shelf life in gluten free 0.05 - 0.2
Fresh 100 (Rice)
baked goods
TopSweet Wheat free alternative for the production of
8503066 100
Cake Mix Rice muffins and other wheat free pastries.
TopSweet A premix for the production of gluten free
8502102 50
Sponge Cake Rice sponge cakes, swiss rolls and pound cakes
16. EGG FREE SOLUTIONS
ARTICLE DESCRIPTION/ DOSAGE
ARTICLE NAME
CODE CHARACTERISTICS IN %
TopSweet A compound to replace fresh or powdered egg
8502093 variable
Giga Mix up to 100% in pastry formulations
TopSweet A premix for the production of egg free sponge
8502102 20
Egg Free Sponge cakes and swiss rolls. Contains dairy protein.
Anything missing?

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