Delivering Trusted

Food Solutions

PRODUCT GUIDE

www.jkingredients.com
RESEARCH & DEVELOPMENT
Whether it is troubleshooting an existing problem or
creating a brand new product, J&K Ingredients will
work tirelessly as your trusted partner until the project
is completed and exceeds your expectations.

TECHNICAL SERVICES
We graciously offer our baking lab to all of our valued
customers to allow for rapid initial product testing. Our
staff of technical advisors have decades of wholesale
baking industry experience at all levels from lab to
the production floor and are always available as a
resource for our customers.

CUSTOMIZED SOLUTIONS
In today’s highly evolving baking industry environment
we realize that many “off the shelf” products will not
provide the desired results needed. Therefore, J&K
Ingredients specializes in creating products that are
customized to meet every requirement from how the
product runs on your line to the bowl cost, as well as
shelf life, and all other critical factors.

CUSTOMER SERVICE
We saved the best for last! J&K Ingredients prides itself
on offering the best possible customer service to all
of our partners. Our knowledgeable sales staff are
committed to addressing all of your inquiries and are
always available. Our friendly customer service staff
will make sure that your orders are processed quickly
and accurately. Our lead times are the shortest in the
industry, as we work with our customers regarding
minimum orders, combining products, and expediting
rush orders.
CONTENTS

Bagel Products 2

Bread & Roll Bases 4

Chocolate Products 7

Dough Conditioners 10

Egg Replacers 12

Milk Replacers 13

Flatbread Products 15

Flavors & Sours 16

Mold Inhibitors 22

Pie & Filling Bases 25

Release Agents & Emulsifiers 27

Shelf Life Extenders 28

Stabilizers 30

Sweet Goods 33

Tortilla Products 36

Verdi Clean Label 38

Miscellaneous Products 40
 BAGEL PRODUCTS

Product Description Suggested Usage*

JK Bagel Base 5 A specially designed product for the 5%

production of premium bagels

JK Bagel Concentrated bagel improver designed 1%

to enhance machinability and shelf life
Improver

Super Soft A base designed for automated lines to 5%

give a soft bagel with an extended shelf life
Bagel 5

Verdi Bagel 6 Designed to produce a high quality Clean Label ba- 6%

gel for the retail or wholesale markets

Verdi Bagel 500 A Clean Label dough conditioner for bagels 0.5%

*Usage level is measured in Baker’s Percentage unless otherwise specified

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 BREAD & ROLL BASES

Product Description Suggested Usage

A concentrated Clean Label flavor system
5 Potato designed for the production of superior Potato
5%

bread and rolls

A Clean Label flavor system designed for

10 Potato the production of superior potato bread
10%

and rolls; No additional potato flour needed

Black Forest Base designed for the manufacture of 7%

Pumpernickel bread
Pump 7

Challah Base 25 Base used in the production of Challah 25%

breads

Fisherman’s Base designed to make a San Francisco 10%

style Sour Do Bread
Sour Do

Base designed for the production of French

JK Baguette 5 and Italian bread and rolls with excellent
5%

machinability

JK Brioche Base designed for the production of French 15%

style Brioche
Base

JK Pizza 5 Base designed for the production of pizza shells 5%

LS Pizza 5 Base designed for the production of low- 5%

sodium pizza shells

Base designed to easily create delicious

Royal Hawaiian Hawaiian rolls with great flavor, color,
10%
Roll Base texture and aroma

Concentrated base for the production of

True Rye 4X New York style Rye bread
20%

*Usage level is measured in Baker’s Percentage unless otherwise specified

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CHOCOLATE PRODUCTS

Product Description Suggested Usage

Melt in double boiler
Choc-Dip A superior high-gloss, quick-drying coating
to 120°F; Working
icing that can be frozen
range: 105-115°F

Designed to give a rich, dark color and flavor

Choc Fudge to Icings, Brownie Batters, Fillings, etc;
Per directions
Base Natural Trans Fat free

Designed to give a rich, extra-dark color and

Extra Dark Choco- flavor to Icings, Brownie Batters, Fillings, etc;
Per directions
late Fudge Base Trans Fat free

Liquid Marble Used to produce a marble effect in baked cakes RTU

Chocolate

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 DOUGH CONDITIONERS

Product Description Suggested Usage

Bromate A conditioner for the replacement of Potassium 0.25 - 0.5%

Bromate
Replacer NB

Cracker Enzyme-based conditioner to give extensibility 0.1%

to cracker dough
Conditioner

JK 2020 Designed as a general purpose conditioner 2%

for all types of yeast-raised goods

JK Stretch Plus Conditioner for use on string lines for extra 1%

extensibility

A 1% dough conditioner designed for the

J&K Freeze One production of un-proofed, long-term frozen
1%

dough

Mor-Dri 4X A highly concentrated conditioner designed 1/2 oz per

to decrease stickiness of dough without 100 lbs of flour
increased stiffness

Mor-Dri D.S. A dough conditioner designed to decrease 1 - 2 oz per

stickiness of dough without increased stiffness 100 lbs of flour

A special dough conditioner designed to

Mor-Dri Plus decrease stickiness of dough and give a
2 - 4 oz per
100 lbs of flour
whiter crumb

Mor Sponge A whey-based dough conditioner 1 - 3%

One Step Krispy A conditioner designed for the manufacture 1 - 3%

of pre-proofed frozen yeast-raised prod-
ucts

A Clean Label conditioner for all types of

Pan Verdi 1 pan breads
1%

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Product Description Suggested Usage
A freezer-tolerant dough conditioner
Polar Freeze designed for the production of soft,
1.5%

sweet buns

A Clean Label all-purpose dough conditioner

Verdi 51 designed to replace ADA as well as other
0.5%

products. *Certified Organic version available!

Verdi 140 A blend of enzymes to replace emulsifiers 0.2 - 0.25%

such as DATEM, SSL, etc.

Verdi Bread 500 A Clean Label concentrated dough condi- 0.25 - 0.5%
tioner for bread

Verdi Roll 500 A Clean Label concentrated dough condi- 0.25 - 0.5%
tioner for buns and rolls

An enzyme-based SSL replacer specifically

Verdi SSL Bread designed for use in the production of yeast-
50% of current
SSL level
raised products

An enzyme-based SSL replacer specifically

Verdi SSL Cake designed for use in the production of
50% of current
SSL level
chemically leavened products

Verdi Stretch A Clean Label enzyme-based replacement for 0.25 - 0.5%

L-Cysteine. *Certified Organic version available!

Verdi Strong A Clean Label blend of enzymes used to 0.5%

strengthen yeast-raised dough

XL 500 A conditioner to give extra stretch to dough 0.25 - 0.5%

without losing volume

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EGG REPLACERS

Product Description Suggested Usage

Egg Yolk Egg yolk substitute for use in baked products Up to 50%
Replacer

Vita-Ex A whole egg substitute for use in all bakery Varies by product
products; Contains eggs

Vita-Ex 100 An eggless, soy protein-based substitute for Varies by product

use in all baked products

Vita-Ex 300 An eggless, wheat protein-based substitute Varies by product

for use in all baked products; Non-GMO

Vita-Ex 500 A gluten-free, non-allergenic egg replacer Varies by product

for use in all baked products

An eggless, concentrated wheat pro-

Vita-Ex 800 tein-based whole egg substitute for use in
Varies by product

sweet goods

Vita-Ex EF An eggless, soy-free whole egg substitute; Varies by product

Contains natural egg flavor

Vita-Ex Natural An economical, Clean Label whole egg substitute Varies by product

Vita-Ex NE An eggless, soy-free whole egg substitute Varies by product

A non-GMO, soy-free whole egg substitute;

Vita-Ex No Soy Contains eggs
Varies by product

A whole egg substitute for use in baked products

Vita-Ex W that contains no additional colors; Contains
Varies by product

eggs

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MILK REPLACERS

Product Description Suggested Usage

A specially formulated bakers protein Non-fat milk
Milk-Free supplement developed as a replacement powder
for milk powders in all doughs and batters replacement

Non-fat milk
Milk-Free NS A non-dairy, no-soy alternative to our
powder
milk-free product
replacement

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FLATBREAD PRODUCTS

Product Description Suggested Usage

Mediterranean Contains all the necessary ingredients to produce 1%

high quality flatbread with excellent tolerance
Pita Conditioner and shelf life

Wrap Fresh Designed to prevent premature staling of all 1%

types of flatbreads, wraps, pitas, lavishes, etc

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FLAVORS & SOURS

Product Description Suggested Usage

5 Potato A concentrated Clean Label flavor system 5%

designed for production of superior potato
bread and rolls

10 Potato A Clean Label flavor system for superior flavor 10%

and aroma in all types of potato bread and rolls;
no additional potato flour needed

Almond Designed for use in all sweet goods 1 - 2%

Emulsion

Blueberry Designed for use in all baked sweet goods 1 - 2%

Flavor

Bourbon Vanilla A concentrated clean vanilla flavor 1 - 2%

Extract

Bredarome A Clean Label flavor system designed to enhance 1 - 2%

the fermentation notes missing in today’s high-
speed bread, roll, pretzel, pizza crust, etc.

Chocolate A liquid flavor designed to enhance the 1 - 2%

cocoa notes in all baked sweet goods
Flavor

Cinnamon Designed to give you a superb Cinnamon 1 - 2%

flavor and aroma to all baked products
Emulsion

Coconut Designed for use in all baked sweet goods 1 - 2%

Emulsion

Imitation Vanilla An economical liquid flavor for all baked 1 - 2%

goods
Extract

J&K Natural A Clean Label orange flavor powder for use 1 - 3%

in yeast-raised and sweet goods
Orange

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Product Description Suggested Usage

Lemon Designed for use in all baked sweet goods 1 - 2%

Emulsion

Lemon Flavor A flavor powder for all baked sweet goods 1 - 2%

Powder

Liquid Butter A natural, Kosher-Pareve liquid flavor to 1 - 2%

provide superior flavor and aroma
Flavor

Maple Flavor A liquid N&A flavor that can be used in all 1 - 2%

baked goods

Natural Butter A Clean Label, Pareve flavor designed for use 1 - 2%

in all baked goods for superior butter flavor
Type Flavor

Natural Buttermilk A Clean Label, Pareve flavor to give superior 1 - 2%

flavor and aroma to all baked products
Flavor Powder

Natural Flavor A Clean Label flavor powder for superior 1 - 2%

potato bread and rolls
Potato Rolls

Orange Designed for use in all baked sweet goods 1 - 2%

Emulsion

Piña Colada Designed for use in all baked sweet goods 1 - 2%

Emulsion

Pineapple Designed for use in all baked sweet goods 1 - 2%

Emulsion

A Clean Label bread and roll improver for all types

Restore of yeast-raised goods, designed to enhance flavor,
1 - 2.5%

aroma, shelf-life, and crumb texture

Restore Plus An extra-strength version of our Restore 1 - 2.5%

product

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FLAVORS & SOURS

Product Description Suggested Usage

Tropical Hawaiian Designed for superior flavor and aroma in 2 - 3%

traditional Hawaiian bread and rolls
Flavor

XXX Vanola A liquid vanilla flavor 1 - 2%

A natural bread and roll flavor system for superi-

Yeast Flavor or yeast flavor and aroma in all bread, rolls, pizza
1 - 4%

crusts, etc; Also available in double-strength

Product Description Suggested Usage

Double-Strength A highly concentrated blend of rye flour 1 - 2%

and fermentation acids that enhance
Rye Sour Powder flavor without interferring with yeast activity

JK Low pH Sour A blend of acids designed as an economical 1%

Rye Sour

Liquid French A transparent product designed to impart a 1 - 3%

superior sour flavor and aroma to all yeast-
Sour Concentrate raised baked goods

Natural French A Clean Label transparent product designed to 1 - 3%

impart a superior sour flavor and aroma to
Sour Concentrate all yeast-raised baked goods

SF Bay Sour Flavor A specially formulated flavor powder to mimic 2%

a San Francisco type Sour Bread dough

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 MOLD INHIBITORS

Product Description Suggested Usage

Bred-Mate II A Clean Label mold inhibitor for use in the 0.5 - 4%

production of all types of baking applications
where a clean label ingredient legend is desired

Bred-Mate 40 A highly concentrated Clean Label mold 0.25 - 2%

inhibitor made from fermented wheat flour

A highly concentrated, naturally derived

Bred-Mate 1600 mold inhibitor designed to be a Clean Label
0.5 - 1.75%

alternative to artificial preservatives

A Clean Label mold inhibitor with added vine-

Bred-Mate Plus gar for use in production of all types of baking
0.5 - 4%

applications where a clean label is desired

Organic Bred- An organic certified mold inhibitor for use 0.5 - 1.75%
in yeast-raised goods
Mate 2500

CWS 17 A Clean Label mold inhibitor derived from 1 - 3%

cultured wheat starch

Moldban A liquid preservative for cakes, pies, pastries, 0.25 - 0.5% based
and other non yeast-raised goods on total batter
weight

A Clean Label whey-based mold inhibitor, for use 0.5 - 4%

PCW 69 in the production of all types of baking applica-
tions where a clean label is desired

A Clean Label whey-based mold inhibitor 0.75 to 1.75%

PCW 69 Plus with added vinegar, for use in the produc-
tion of all types of baking applications

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Product Description Suggested Usage

Rice-Mate A gluten-free, rice-based Clean Label mold 2 - 4%

inhibitor
ANZ

Rice-Mate A highly concentrated, gluten-free, rice- 0.5 - 2%

based Clean Label mold inhibitor
Soluble

Organic An organic certified cultured rice flour 1 - 4%

Rice-Mate FL

A natural flavor derived from fruit and plant ex-

SOR-Mate tracts that can serve as an effective replacement
0.25 - 1.75%

for chemical sorbic acid or potassium sorbate

SOR-Mate BV A highly soluble gluten-free version for all 0.25 - 1.75%

liquid and beverage applications

SOR-Mate GF A gluten-free version of SOR-Mate 0.25 - 1.75%

SOR-Mate SL A highly soluble gluten-free version for 0.25 - 1.75%

all food products

True Preserve Designed to give longer shelf life to non See Spec
yeast-rasied goods without affecting over-
#727 all taste, aroma or appearance

Verdi Muffin A Clean Label muffin coat for the production 0.5 - 1.5%
of English Muffins based on total
Coat batch weight

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PIE & FILLING BASES

Product Description Suggested Usage

Pumpkin Pie A base for the production of pumpkin pies; Per label
does not contain any added sugar directions
Concentrate

A base for the production of pumpkin pies;

Deluxe Pumpkin can also be used for coconut custard and
Per label
directions
Pie Base sweet potato pies

Pineapple Pie A cold-process powder used in the Per label

production of pineapple filling directions
Base

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RELEASE AGENTS & EMULSIFIERS

Release Agents

Product Description Suggested Usage

TopTex 101 An all-purpose pan oil for use in industrial As needed

pan bread spray equipment

Pan oil for use in industrial pan bread

TopTex 102 spray equipment; contains no mineral oil
As needed

or sorbic acid

TopTex Brush Cake pan grease for layer, pound, and As needed
cupcakes (not Angel Food Cakes)
Pan Grease

TopTex Special High performance pan grease used to give As needed

clean release in high sugar formulations
Pan Grease

TopTex Spray Spray cake pan grease for use in industrial As needed
spray equipment
Pan Grease

Emulsifiers

Product Description Suggested Usage

TopTex 200 Designed as a dough strengthener and 0.5 - 1%

shelf life extender for bread and rolls

TopTex 210 Emulsifier for use in layer and pound cakes (not 2 - 3% (layer)
Angel Food Cake); designed for improved shelf life 1.25 - 1.5% (pound)

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 SHELF LIFE EXTENDERS

Product Description Suggested Usage

JK Bred & A custom blend of ingredients that provide 2 - 6 oz per 100

softness and freshness to baked products lbs of flour weight
Bun Softener

Designed to extend the shelf life of yeast-raised

Extra-Life baked goods by a month or more; does not
1%

have negative effect on yeast activity or flavor

Moister Plus Developed to maintain a soft crumb in all 2%

types of baked products

SL 3000 A combination of ingredients designed to 1 - 3%

give shelf life to any yeast-raised baked
product

1% for bread
Soft Bake 1000 A blend of emulsifiers and enzymes to
2% based on total dry
increase shelf life in either bread or cake
formulations weight for cakes

Soft Bake 4700 A blend of enzymes designed to give optimal 0.1 - 0.3%
shelf life to all yeast-raised baked goods

A blend of enzymes designed to give opti-

Soft Bake 7400 mal shelf life to bread and bagels
0.1 - 0.35%

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Product Description Suggested Usage

Soft Bake A blend of enzymes designed to give op- 0.25%

timal shelf life to hamburger and hotdog
8200 buns

A blend of enzymes for use in baked sweet 0.1 - 0.3%

Soft Bake Fresh products for optimal Clean Label shelf life based on total
batter weight

Soft Bake Fridge A blend of enzymes designed to dramati- 1 - 2%

cally increase shelf life in refrigerated bread
products

Designed to extend the shelf life of baked

Softer Plus goods without causing gumminess or
0.25 - 0.5%

affecting dough handling properties

Verdi Soft A Clean Label blend of gums and enzymes 1%

to improve shelf life

Kaiser Soft A blend of enzymes designed to increase 1%

shelf life of Kaisers, bulky rolls, etc.

A blend of ingredients designed to improve

JK Cake Donut mouth feel and extend freshness of cake
6 oz per 100 lbs of
cake donut mix
Extender donuts

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 STABILIZERS

Product Description Suggested Usage

ENAK Clear A high powered stabilizer containing Agar Per directions

used to help prevent the breakdown or
Glaze Stabilizer weeping of clear glazed products

A high powered stabilizer containing Agar

ENAK FK-1601 used to help prevent the breakdown or
Per directions

weeping of white iced products

A high powered stabilizer containing Agar

ENAK FK-1601-C used to help prevent the breakdown or
Per directions

weeping of white iced products

A high powered stabilizer containing Agar

ENAK Glaze used to help prevent the breakdown or
Per directions
Stabilizer weeping of white iced products

ENAK Rapid Dry Designed to prevent sticking to wrapper Per directions

A high powered stabilizer containing Agar

ENAK Stable E used to help prevent the breakdown or
Per directions

weeping of white iced products

ENAK White A high powered stabilizer containing Agar Per directions

used to help prevent the breakdown or
Icing Stabilizer weeping of white iced products

Designed to help in the process of producing Per directions

Egg White egg white meringue with increased shelf life
Stabilizer and volume

J&K Deluxe A concentrated stabilizer specfically formulated 2 - 3 lb per

to produce semitransparent icings and glazes 100 lb of
Icing Stabilizer with resistance to weeping and melting 6X sugar

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Product Description Suggested Usage

Pie Crust A specially designed formula that ensures 2 oz per 1 lb

an even bake in a pie crust of flour
Stabilizer

A powerful stabilizer containing Agar used

J&K Rapid Dry to help prevent breakdown or weeping of
Per directions

white iced products

J&K White Icing A base for boil-up type glazes, containing a 3 lb per 100 lb
buffer system to resist breakdown when in of 6X sugar
Stabilizer contact with low pH products such as do-
nuts

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 SWEET GOODS

Bases and Concentrates

Product Description Suggested Usage

Coconut Base designed to produce superior Coconut 100% complete mix

Macaroons
Macaroon Mix

Coconut Maca- Base designed to produce superior Coconut Per directions

Macaroons - end user adds sugar at bowl
roon No Sugar

Corn Creme Cake Designed to produce a corn muffin or cake Per directions
with a traditional creme cake type texture
Concentrate

Créme Cake A concentrate designed for the production Per directions

of muffins, cakes, layers, etc
Base

JK Chocolate A concentrate designed for the production Per directions

of chocolate muffins, cakes, layers, etc
Créme Cake Base

Verdi Creme A Clean Label concentrate designed for the Per directions
production of muffins, cakes, layers, etc.
Cake Base

A convenient mix for superior quality cake with

JK Yellow Layer excellent texture, volume, flavor, moistness and
Per directions
Cake, No Sugar shelf life; ideal for decorated cakes, cupcakes, etc

JK Chocolate Layer A convenient mix for superior quality chocolate Per directions
cake with excellent texture, volume, flavor,
Cake, No Sugar moistness and shelf life

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 TORTILLA PRODUCTS

Product Description Suggested Usage

A special blend of flavors and enzymes
Corn Tortilla to enhance the flavor and aroma of baked
1 - 1.5%
Enhancer 1 corn tortillas

Fresh Spinach Designed to produce tortillas and flatbreads 2 - 3%

with a true spinach flavor and color
Base

Natural Spinach Designed to produce tortillas and flatbreads 5%

with a true spinach flavor and color
Flavor Base

A premium quality base to produce flour

JK Tortilla 625 tortillas that are strong, flexible, and have
6.25%

a very long shelf life; perfect for wraps

True Preserve CT A superior liquid mold inhibitor for corn tortillas 1 - 3 oz per 50 lb
of Corn Massa

True Preserve A superior liquid mold inhibitor that does not 1 - 3 oz per 50 lb
contain Parabens for use in corn tortillas of Corn Massa
MHT

A Clean Label base for superior quality

Verdi Tortilla 10 tortillas
10%

West Coast A tortilla base designed to produce a light, 9%

white, fluffy West Coast style tortilla
Tortilla

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35
VERDI CLEAN LABEL

Product Description Suggested Usage

A Clean Label all-purpose dough conditioner
Verdi 51 designed to replace ADA as well as other
0.5%

products

Verdi 70 A blend of enzymes designed to replace 0.5 - 1%

DATEM

Verdi 140 A blend of enzymes to replace emulsifiers 1 - 2%

such as DATEM, SSL, etc

Verdi Bagel 6 Designed to produce a high quality, Clean 6%

Label bagel for the retail or wholesale mar-
kets

Verdi Bagel 500 A Clean Label dough conditioner for bagels 0.5%

Verdi Bread 500 A Clean Label concentrated dough conditioner 0.25 - 0.5%
for pan bread

Verdi Creme A Clean Label concentrate designed for the Per directions
production of muffins, cakes, layers, etc
Cake Base

Verdi Fresh 1 A Clean Label dough conditioner that also 1%

improves shelf life of yeast-raised baked
products

Verdi Muffin A Clean Label muffin coat for the produc- Per customer
tion demand
Coat of English Muffins

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Product Description Suggested Usage

Pan Verdi 1 A Clean Label conditioner for all types of 1%

pan breads

Verdi Roll 500 A Clean Label concentrated dough conditioner 0.25 - 0.5%
for buns and rolls

A Clean Label blend of gums and enzymes

Verdi Soft to improve shelf life
1%

An enzyme-based SSL replacer specifically

Verdi SSL Bread designed for use in the production of yeast
50% of current
SSL level
raised products

An enzyme-based SSL replacer specifically

Verdi SSL Cake designed for use in the production of
50% of current
SSL level
chemically leavened products

Verdi Stretch A Clean Label enzyme based replacement 0.25 - 0.5%

for L-Cysteine

Verdi Strong A Clean Label blend of enzymes used to 0.5%

strengthen yeast-raised dough

Verdi Tortilla 10 A Clean Label base for superior quality tortillas 10%

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 MISCELLANEOUS PRODUCTS

Product Description Suggested Usage

Dough Mix A Clean Label powder to provide a natural 0.5 - 2.5%

egg shade to pasta

Designed to give a natural egg shade to

Double-Strength Challah, potato bread, bagels, hamburger
0.25 - 0.5%
Spice Base buns, dinner rolls, etc

Twice As Nice Yellow free-flowing powder used to enhance 0.25%

the color of baked products
Spice Base

JK Gums A highly functional blend of vegetable gums 0.25 - 5%

Liquid Rapid An eggless, milkless, starch-based liquid RTU

product used to enhance crust color and
Shine shine

Rapid Shine Designed to be used as a bread and pastry 7.5 - 15%

wash that is used after the oven while the based on total
D Powder product is still hot for noticeable shine water weight

Rapid Shine An eggless, milkless, starch-based powder 7.5 - 15%

product used to enhance crust color and based on total
Pwd shine water weight

An eggless, milkless, starch-based liquid

Pretzel Wash product used to enhance crust color and
RTU

shine on pretzels

Maxowave Designed to improve the eating characteristics 1 - 3%

of microwaved bread and rolls

Pumpkin Pie A blend of spices that are typically used in To Taste

the manufacture of pumpkin products
Spice

Swee-Ten A sugar replacement system for all baked 10:1 replacement

products

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For more information or to request
a sample, please contact us today!

T: 973-340-8700 | F: 973-340-4994
[email protected]
160 E. 5th Street, Paterson, NJ 07524

www.jkingredients.com