The range includes light and dark roux for thickening sauces, soups and creams with precise control; powdered egg, a versatile ingredient ideal for batters, pastries and hot preparations; and icing sugar, which provides smooth, uniform finishes in baked goods and dessert decoration. The category also features fine corn flour, widely used for coatings, doughs and thickening, and potato flakes, a staple ingredient in foodservice operations for preparing mashed potatoes, garnishes, bases and recipes requiring smooth, stable textures. All these products are formulated to streamline preparation, increase productivity and deliver uniform quality in hotels, restaurants, catering companies and large-scale kitchens.
