Calcium Peroxide
An oxidizing agent used to improve dough.
Calcium peroxide is used to improve dough properties and increase the strength of the gluten network in baked goods.
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Glycerin
A food‑grade humectant that keeps products soft and moist while providing a smooth texture and attractive shine.
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Other Additives
Topping Base
A ready‑to‑use base for dessert toppings that delivers creamy texture and excellent stability.
