Enhancing Bakery Excellence

Calpro Specialities products find extensive use in the bakery industry whether it is a packaged egg-less cake or multigrain hi-fiber bread or for industrial biscuits. With many years of experience, we provide preservatives, emulsifiers, fibers, and hydrocolloids to extend shelf life and softness in bread, replace eggs in recipes, reduce fat in cookies or improve the quality of noodles/pizzas. Our sales team and food technologist are willing to develop customized solutions for your requirements in the given below categories.