Team Sigachi works alongside our clients to create the ingredients that help enhance the product's sensory experience. We offer a range of Micro-Encapsulated ingredients that enhance the quality of your Bakery products and help them sustain longer. With our products, you can ensure the longevity and quality of your Bakery product.
| Flavouring agents / Flavour enhancers | The issue of mold growth | The problem of heat, light, moisture and pH sensitivity |
| Moisture pickup problem | The degradation of active ingredients in the course of production | Yeast and chemically leavened dough lose their leavening action. |
| The problem of nutrient loss during processing | Short shelf life span | Premature release and Pre- Reaction with other ingredients |
| Emulsifier | Preservatives | Texturizer |
| Anti staling agents | Bleaching agents | Leavening agents |
| Dough-Conditioner | Stabilizers | Flavouring agents / Flavour enhancers |
| Anti-oxidants | ||
