Product Catalog

A comprehensive technical specification guide for Shackletons Industries’ industrial ingredients. Engineered for consistent performance in large-scale production.

Fats & Oils

Industrial Grade Lipids & Specialty Shortenings

SHORTENING

Doughmax

HR Bread Shortening optimized for volume and crumb structure.

Melting Point:

48-52°C

FFA Max:

0.05%

Packaging:

20kg Carton

ARTISAN BASE

Butter Type

High-aroma shortening with dairy-equivalent sensory profile.

Taste:

Premium Buttery

Color:

Pale Yellow

Shelf Life:

12 Months

DAIRY SUBSTITUTE

BOS

Butter Oil Substitute for high-efficiency industrial baking.

Solid Content:

99.8%

Stability:

Excellent

Packaging:

190kg Drum

PERFORMANCE

DF-500

All-purpose shortening with wide plastic range for varied climates.

Application:

Biscuits/Cookies

FFA:

0.1% Max

Texture:

Smooth/Creamy

Clarified Butter

PURITY

99.9% Anhydrous

MOISTURE

0.1% Max

M-Bake 101

TYPE

Industrial Margarine

YIELD

High Emulsification

ICF

USE

Ice Cream Fat

MELT

Sharp 32-34°C

CBS

TARGET

Cocoa Butter Sub

PROCESS

Lauric Fractionated

Flour Additives

Conditioners, Improvers & Preservation Systems

PRODUCT NAME CORE FUNCTION DOSAGE RANGE SHELF LIFE FORMAT
Springmate Comprehensive Bread Improver 0.3 – 0.5% 12 Months Powder
Doughmax MYF Mineral Yeast Food 0.1 – 0.2% 18 Months Fine Powder
Maxibake High-Enzyme Accelerator 0.2% Fixed 12 Months White Granular
Camellion Double Acting Baking Powder As per recipe 24 Months Moisture-Proof Bag
USA Anti-Mold Calcium Propionate (Preservative) 0.2 – 0.4% 24 Months Fine Granules

Dairy & Powders

Premium Milk Solids & Derivatives

INDONA

Full cream milk powder substitute engineered for confectionery and industrial bakery use.

FAT CONTENT

26% Minimum

PROTEIN

15% Standard

Milkpro (Skimmed)

Low-fat milk solid concentrate with superior structural properties for dough elasticity.

Milkboy

Economy dairy blend for high-volume biscuit manufacturing without flavor compromise.

SOLUBILITY

Instant Dispense

APPLICATIONS

Beverages/Bread

Milkpro (Buttermilk)

Cultured profile dairy powder for enhanced flavor development in sourdough and crackers.

Enzymes & Emulsifiers

TRIO Enzyme

Multistage enzymatic complex for extending shelf-life and softness in packed sliced bread.

Emulsi Enzyme 150

Hybrid system combining lipase and amylase for maximum oven spring and volume.

DMG (Distilled Monoglycerides)

90% Purity emulsifier for uniform crumb texture and efficient aeration in cake batters.

SSL (Sodium Stearoyl Lactylate)

Superior dough conditioner for enhanced gas retention and machineability.