This section features ingredients used to enhance the quality of kunafa and goulash, such as softeners, improvers, and whiteners
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Quick ViewSambousak Improver
A substance used to improve samosa dough.
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Quick ViewGoulash Improver
A substance used to improve the quality of phyllo dough.
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Quick ViewKunafa Improver
A substance used to improve the quality of kunafa.
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Quick ViewBarley Flour Extract
A natural extract used to enhance taste.
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Quick ViewFull-fat Soy Flour
Enriched soy flour used to enhance taste.
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Quick ViewFat-free Soy Flour
Low-fat soy flour used in mixes.
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Quick ViewAscorbal
A food compound used as a dough improver.
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Quick ViewSorbic Acid
A preservative used to prevent spoilage.
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Quick ViewCitric Acid
Preservative and acidity regulator.
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Quick View
Ascorbic Acid
Vitamin C is used as a dough enhancer.
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Quick ViewMetasodium bisulfite
An antioxidant used in dough.
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Quick ViewPotassium Sorbate
A preservative used to prevent fungi.
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Quick ViewDough Bleach
A substance used to improve the color of dough.
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Quick ViewCalcium Propionate
A preservative used to prevent mold.
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Quick ViewDough Softener
A substance used to improve the softness of dough.