GF40 to replace sugar, to speed up the fermentation process, to maintain the freshness during shelf life, and to increase production efficiency.
GF30 to replace glucose and sugar in Cakes and Muffins, to improve product quality, to maintain the freshness during shelf life, and to increase production efficiency.
GF40 to replace sugar and/or Glucose Syrup in one solution for a better Millard reaction for golden fresh baked Biscuits.
GF10 in Bakery Filling for better shelf life stability.