Gifts of the Nature

PRODUCTS FROM THE DEPTH OF AGES

Dry egg yolk



Dry fermented, thermostable egg yolk Mayo Max from Kallbergs Industri AB is an ideal raw material for the producing of mayonnaise and sauces. Using it can significantly reduce the cost of manufacturing products, speed up the manufacturing process, improve the taste and appearance of finished products.


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Dry egg albumen



The egg is the beginning of life! Egg white powder produced by Kallbergs Industri AB is an indispensable ingredient in confectionery and cooking, in sports and dietary nutrition. Advantages of albumen powder: convenient and easy to use, sanitary safety (stable microbiological indicators), strong stable foam, excellent whipping, acceleration of the production process.


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Emulsifying mixes



Emulsifying mixtures (compounds) Mayo Max manufactured by Kallbergs Industri AB are one of the main components of mayonnaise and sauces. The mixture contains up to 85% of fermented egg yolk. Compounds ensure the stability of the emulsion and high microbiological safety of the finished product. Mayo Max compounds are used in the production of sauces of different fat content using different technologies. A stable emulsion with a pleasant taste is guaranteed. If we receive the request from the clients, we develop formulations (mixture composition) individually.


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Agar-agar



Agar-agar is a hydrocolloid obtained by extraction from red and brown ocean algae (Gracilaria, Gelidium, etc.). Agar-agar forms a dense jelly in an aqueous solution. Gelling strength is 1100-1200 g / cm². Agar-agar is used for the producing of desserts, jellies, jams, marshmallows, as a thickener for soups. It is added to jams, marshmallows and marmalade. Agar-agar is a vegetable substitute for gelatin and does not alter the taste of the final product.


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Pectin



Pectins are polysaccharides formed from galacturonic acid residues. They are obtained from apples, citrus fruits, sunflowers. Pectins are used in the food industry as a thickener. Pectin-based marmalade and jellies are transparent, elastic and tasty. Pectins are important for stabilizing metabolism, they lower cholesterol levels in the body, improve blood circulation and intestinal motility. Pectin is able to bind toxins, radioactive elements, heavy metal particles, pesticides and remove them from the body.


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Cocoa powder



Cocoa powder is a product obtained by grinding the cocoa beans of the chocolate tree, which are a natural source of antioxidants. cocoa - powder used for the manufacture of confectionery, glaze, for the preparation of a cocoa drink. Cocoa powder is rich in vitamins (A, B, PP, E), macro and microelements (potassium, phosphorus, magnesium), which are necessary for the human body. The fat which contained in a cocoa powder is at least 12%.


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Cocoa butter



Cocoa butter is the most valuable and important component of cocoa beans. In fact, it is a mixture of fatty acids: peanut, stearic, linoleic, lauric, oleic (saturated fats are 57-64%, unsaturated fats - 33-46%), amino acids and vitamins A, B, F, C and E. The product is an excellent addition to baked goods, used in the preparation of homemade chocolate, cake creams, chocolate glaze, sweets and desserts. For the content of phenylethylamine in cocoa butter, chocolate is called the "hormone of happiness."


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Olive oil



Elixir of Life - Olive oil is the most ancient food on Earth. The substances which contained in olive oil have a therapeutic effect in cardiovascular diseases, arthritis, osteochondrosis, diseases of the musculoskeletal system. Olive oil is one of the best cooking oils as it retains its texture at high temperatures and does not burn. Consuming unrefined olive oil is the best choice in cooking, which provides invaluable health benefits.


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Olives



The olive tree is more than five thousand years old! Truly, the olive is a fruit from time immemorial. Olives are widely used in cooking. Natural olives are a storehouse of nutrients. They are rich in vitamins A, B1, B2, B3, B4, B5, B6, B9 (folic acid), C, E. Olives contain elements such as sodium, calcium, potassium, phosphorus, iron, sodium, copper, zinc, selenium ... The pulp of olives contains about 80% oil, which contains unique fatty acids: oleic (75%), linoleic (13%), linolenic (0.55%). Salads, snacks using olives are not only healthy, but also very tasty. Olives add spice to dishes.


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