Bread improvers are used to enhance many aspects of the bakery process and final baked products. The improved aspects of the final bread can range from a signature taste to improved crumb texture and structure, crust colour and crustiness. These dough enhancers are created with a combination of principally enzymes, emulsifiers and oxidation agents. The carriers used can be either wheat flour, fat, oil or water.

Patisserie

Patisserie

Patisserie is part spectacle and part seduction, and a good deal of talent and expertise is required. With our products, customers can easily master the interactions between base, filling and decoration.
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Chocolate

Chocolate

Puratos Grand-Place Indochina is a specialist in the taste of chocolate. We are passionate about rare chocolates – those with their origins in select places around the world. Our range is available… 
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Cocoa

Cocoa

Created by passion, Puratos Grand-Place is proud to introduce a range of cocoa products to meet the higher standard demands of the local and international markets
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