Our Mission: To Become Your Supplier of Choice.

Contact us:        By Email: info@htgriffin.com     Phone: (905) 564-1710 ext. 230

 

 

APPLICATION:

Breads

Cakes

Donuts

Glazes

Icings

Muffins

Pastries

Pizza Crust

 

 

HT Griffin Food Ingredients has been a supplier of quality food ingredients for over 50 years and offers product solutions in

many areas:

 

Cheeses

Meats

Flavours
Fruits/Vegetables

Capsicums

Confections

Hydrocolloids

Custom Blending

 

For a complete product listing please visit our website at www.htgriffin.com

Stabilizing and Dough Conditioning Systems for the Bakery Industry

StāBake_* 100

A dough conditioner designed to control moisture, reduce ice crystal formation and maintain freshness in frozen bakery dough. Delivers a moist crumb and improves volume in muffins and coffee cake.

 

StāBake_* 101

A dough conditioning system designed to improve the extensibility of the dough, reduce elasticity and shorten the time to mix.

 

StāBake_* 200

A glaze stabilizing system designed for a deep fried pastry application. StāBake 200 seals the pastry, keeping the filling inside during the cooking process and delivers a textured crust.

HT Griffin also carries an extensive line of bakery ingredients:

· Sweet and Savoury Flavours

· Vanilla

· Non Dairy Whip Toppings

· Sweeteners

· Cream Cheeses

· Coconut

· Confections/Inclusions

· Shortening Powders

· Fruit (including sundried)

· Vegetables (onion, garlic and capsicums)

· Starches

· Rice and Potato Flours

· Pectin

 

In addition to StāBake_*  stabilizers and dough conditioners for the Bakery Industry HT Griffin Food Ingredients also carries:

StāFreez_* -Stabilizers for ice cream

StāKool_* - Stabilizers for refrigerated

                    dairy products

StāBev_* - Stabilizers for beverages

StāDressed_* - Stabilizers for dressings

StāBake_* 

The StāBake line of stabilizer and dough conditioning systems for the bakery industry was engineered by HT Griffin’s Product Developers to solve both common and complex bakery challenges. These systems can be further customized to suit your specific requirements.

 

To have one of our experienced representatives do a complete analysis of your ingredient and blending requirements and advise on product or production saving opportunities please contact HT Griffin Food Ingredients.

StāBake_* 202

A stabilizing system for donut icing designed to deliver a smooth, soft textured flat icing. StāBake 202 binds water, controls sugar crystallization and provides freeze thaw stability. Engineered to set at 133º F on hot donuts. Available as GM or Non-GMO.

 

StāBake_* 203

A donut glaze stabilizer designed to set instantly on hot donuts. This stabilizer system binds water, controls sugar crystallization, provides freeze thaw stability and delivers a smooth translucent glaze. Available as GM or Non-GMO.

* TM of Harold T. Griffin Inc.

HTG HIGHLIGHT