Bakery

Watson Introduces Gluten-Free Mixes for Bread and Muffins

Complete mixes from Watson shorten time to market, reduce R&D and material testing costs and eliminate the need to audit multiple vendors. The gluten content of Watson’s mixes meet celiac association standards. Using award winning science from Fayrefield FoodTec, it is now possible to produce gluten-free breads and muffins that have superior gluten-free taste and…

Read More

Edible Glitter™ Shapes

Glitter Shapes can add dazzle Glitter shapes can be used to decorate food items for an impressive display of creativity and fun. You can choose from a variety of shapes and colors to add glamour to your product. Click here to view all of our Edible Glitter Shapes

Read More

Calcium Propionate 80%

Encapsulated calcium propionate 80% is a white free flowing powder. Each gram of encapsulated material contains 800 mg of calcium Propionate in a distilled monoglyceride matrix.

Read More

Colored Edible Glitter™

Watson manufactures a full spectrum of colored glitter products using FD&C, EU and natural colorants. Watson can also match a custom color using a Pantone system of color matching. Watson produces custom blends of colored glitter using up to five different colors. Click here to view many of the shapes and colors we provide. View…

Read More

Bromelaintabs

Contains a plant enzyme that provides proteolytic activity to relax the dough. Each tablet provides 170 GDU of bromelain per 100 lbs. (45.5 kg) of flour.

Read More

UltraShort 200N

A developmental blend of lipids, gums, and wheat fiber which when blended with water, effectively extends the function of the shortening in a range of low-fat baked items, including tortillas, cookies, muffins, and pie crusts.  

Read More

Fumaric Acid 85%

Lowers the pH of the tortilla dough, therefore, improving a mold inhibitor’s effectiveness. In wheat tortillas, fumaric acid improves dough machinability for faster production rates.

Read More

Custom Nutrient Premixes For Bakery Ingredients

Watson’s Custom Nutritional Premixes represent precise combinations of micro and macro-nutrients specifically designed to survive the baking process and not to interfere with activity of functional ingredients such as yeast. Each nutrient component is pre-scaled and precision blended into a premix. Premixes can be custom packaged to fit your batch size requirements.

Read More

Prozymetabs

A unique mixture of enzymes that make increased levels of sugar available to yeast, to increase activity and break down the gluten structure in tough flours resulting in a more relaxed and workable dough, reducing the mix time needed. Each tablet provides 50,000 HUT of proteolytic activity and 5,000 SKB units of alpha-amylace activity per…

Read More

Iotabs

Uses the oxidizing characteristics of calcium iodate to increase the volume of the finished loaf and improves the crumb structure for customer appeal. Each tablet provides 20 ppm of calcium iodate.

Read More

Hizymetabs

Functions as a dough conditioner producing a mellower dough for better handling. Each tablet provides 110,000 HUT per 100 lbs. (45.5 kg) of flour.

Read More