Cochool Sauce Powder. It integrates water activity control, moisture slow-release, and microbial growth control technologies to solve the problems of staling and excessive microorganisms in bakery products with medium to long shelf lives.

1. Moisture Retention & Regulation, Preventing Moisture Migration

Cochool Sauce Powder. It integrates water activity control, moisture slow-release, and microbial growth control technologies to solve the problems of staling and excessive microorganisms in bakery products with medium to long shelf lives.

It is safe to use, and in practical applications, almost no moisture migration occurs.

Throughout the entire shelf life of the product, the sauce maintains an excellent texture at all times, with a rich luster and fine consistency.

2. Wide Applications, Versatile Flavors

This filling sauce is specially developed for the cold-processing production of long-shelf-life breads such as toast and sandwiches, endowing these baked products with rich layers and appealing flavors.

It boasts a rich and diverse range of flavors, catering to the personalized taste preferences of different consumers.

3. Microbes are strictly controllable, and the use is safe and worry-free

Throughout the product's shelf life, the total number of bacterial colonies is nearly zero (<10), providing a solid guarantee for the safety and quality of food products.

It adopts a fully automated process, enabling efficient, simple production that meets large-scale industrial needs.

Automated Assembly Line

The egg beater production process meets product quality requirements, with a simple formula and easy operation. All indicators of the sauce comply with the standards for long-shelf-life bread.

Cold-Processed Sauce Powder

Over 20 years focused on baking emulsification

Creating global delights