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Bakery & Confectionery Products [25]

Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: No. 5, Morar Baug, 3rd Floor, R. B, Mehta Road, Ghatkopar, East , Mumbai - , India
Phone: +91-22-40237617
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: G-1, Hemkunt Chambers, 89 Nehru Place , Delhi - , India
Phone: 26220038/26433231
Fax:2642172
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 14/23 G-79 , Street no 7 (Near Azad Palace ) Swaroop Nagar , Delhi - , India
Phone: +91-11-27812177
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 609 & 610, Raikar Chamber, Opp. Neelkanth Towers, Station Road, Govandi (east), Mumbai -400088, India. , Mumbai - , India
Phone: (91)-(22)-25501118
Fax:(91)-(22)-25501049
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: A/2, Minarva Industrial Estate Bunder Road, Sewree , Mumbai - , India
Phone: (91)-(22)-24129000
Fax:(91)-(22)-24148439
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: G-43, Vishwas Park Near Dwarka Sec-3 Uttam Nagar , New delhi - , India
Phone: 91-011-9210399923
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 25, Silver Cascade Apartments, 9th Floor, Senapati Bapat Marg (Next To Ruby Mills), Dadar (west) , Mumbai - , India
Phone: 24314745
Fax:24314745
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: a-11 sector-64 , Noida - , India
Phone: 4334343
Fax:4334349
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 9-A, Connaught Place , Delhi - , India
Phone: 23321270/23311681
Fax:23327598/23317117
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: Vishrantwadi , Pune - , India
Phone: 91-0-7030661000
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 460, Dmonte Street, Haji Noor Mohd. Building, 1st Floor, Flat No.8 , Mumbai - , India
Phone: 26420686
Fax:26420686
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 71/C, Sundar Building, Office No.2, 1st Floor, Above Indian Bank, Near Chembur Station, Chembur (East) , Mumbai - , India
Phone: 30988794/56074036
Fax:25293434
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 502, Maganlal Chambers, Iron , Mumbai - , India
Phone: (91)-(22)-23427424
Fax:(91)-(22)-23437417
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: No/207 Aeon Complex,nr.suchita Apprts.,vijay Cross Road,navarangpura , Ahemedabad - , India
Phone: 91-079-26565747
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 544, Centre Street, Camp , Pune - , India
Phone: 91-212-26340331
Fax:--
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 206, Akashdeep Complex, Opp. Kinectic Showroom, Sapna Sangita Road , Indore - , India
Phone: 4249943
Fax:4091011
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: No. 20/2, 14th E Cross, Rajaji Nagar, Industrial Town , Bangalore - , India
Phone: +91-80-23402266
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: Survey No. 126, Jamnagar-Khambhalia highway, At Post VASAI , JAMNAGAR - , India
Phone: 2885502
Fax:2885788
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: No. 612, Vakil Nagar, Erandwana , Pune - , India
Phone: +(91)-(20)-25448796
    
This CakenGifts providing online cake services in different part of the country to ease the people to celebrate their auspicious occasion in their own style like midnight cake delivery in Delhi. It is really a nice online e-commerce platform.
Address: 73, Vijay Block, Laxmi Nagar, New Delhi-110092 , New Delhi - , India
Phone: 91-011-987345
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: Yeni Dogan Mah 41 Sok , Istanbul - , Turkey
Phone: 4602696
    
Manufacturer and exporter of indian rice, sugar, soybean meal, tea, indian pulses, sesame seeds, iron ore fines metal scrap, skin care products, bakery & confectionery products, herbal cosmetics, footwear, tobacco.
Address: Shri Lalmahal House, B-5, Bhagwan Dass Nagar , Delhi - , India
Phone: 42787700/28311477/28314092/28312832
Fax:28316354/28315963
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: F/28, Kishan Dayal Market, Near, Vijay Mil, Fruti, Market, Naroda Road , Surat - , India
Phone: +(91)-(79)-65444515
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: 309, Shalimar Corporate Centre, 8-B, South Tukoganj, , Indore - , India
Phone: 2524977/2524877
Fax:2524977/2882497
    
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34C to 42C and melts at 80C to 98C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Address: A-28, Lawrance Road Industrial Area , Delhi - , India
Phone: 27151607/27151612/27151614/27105958
Fax:27196893
    
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