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Domino Specialty Ingredients offers an extended array of innovative Sweetener Solutions and Rice Products.

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Standardized inverts made from pure cane sugar by a process that converts sucrose into a combination of fructose and dextrose sugars, resulting in a characteristically unique sweetener system. These sugars have significantly different characteristics than sucrose, corn syrup combinations, or other sugars, and offer a lighter flavor, increased moisture retention in fresh baked goods, improved crust color, solubility, and enhanced shelf life. FreshVert® Liquid and Nulomoline® #7 are liquid forms, FreshVert® Creamy and Nulomoline® Congealed are high-solids forms, and Nulomoline® #11 is a partial-invert liquid form.

Nulomoline

A dry candy fondant produced by taking micron-sized crystals of pure cane sugar, bonding them with invert sugar to create porous, free-flowing white particles that are naturally resistant to caking. Just add water (no heat) to produce the highest quality fondant for candy products with excellent extrusion qualities and superior whiteness and taste. This convenient method disperses fats, oils, colors, flavors and emulsifiers; resulting in no separation, grit, or clumping texture in your cream centers, caramels, cordials, fudge and glazes.

Easy Fond

A dry baking fondant manufactured to the highest standards. Micron-sized crystals of pure cane sugar have been bonded with invert sugar to produce porous, free-flowing white particles resistant to caking, grain or grit. Bakers Drivert®; has no added anti-caking agents and merely requires the addition of water (with no heat) to produce the highest quality fondant for icings, glazes and pan-coated confections. It acts as a dispersing medium for fats, oils and emulsifiers with excellent extrusion qualities and superior whiteness and taste. Natural humectants keep icing moist and provide longer shelf life.

Bakers Drivert

FreshVert

Tricol® Syrups (light, medium) are well balanced, delicately flavored brown syrups obtained from the refining of cane sugar. The color, flavor, and aroma are designed to give the food processor flexibility to use separately or to accent sweet or savory bakery, confection, and prepared food products. The invert content has been standardized for uniform regulation of dough fermentation and shelf life extension in bakery products.

Tricol

An artificial flavor enhancer that masks the perception of sweetness in a food or beverage. Cypha™ has the ability to inhibit sweetness in various products without adding any additional calories. A variety of benefits include easy compatibility with all food ingredients, stability in thermal and baking food processes, and low pH/high acidic conditions over the entirety of a product’s shelf life. The unobtrusive nature of this product allows for its use without affecting moisture retention, mouth-feel, or water activity. Applications range from light sweet to savory cheese, meat, and vegetable flavors in bakery, confection, nutraceutical, prepared foods, soups, snacks, and sauces.

Cypha

Maltoline

A high quality fondant sugar used to make smooth, creamy but textured icings and high quality glazes. This ingredient provides rapid wet-out in cold water with excellent adherence and sheen as well as extending shelf life. Its fast-drying characteristics with no separation, grit, or clumping texture result in a smooth non-cracking presentation for your finished product.

Set & Match

A product made possible through our patented co-crystallization technology. This unique ingredient imparts the functional properties of sucrose such as texture, structure, and dispersion without added sweetness. It is heat stable and ideal for fat-reduced products where it can replace fat while providing bulking and texturing properties. Made up of micro-sized crystals bound together in a sponge-like structure, this extremely fine crystal structure also makes Envision Flavor and Texture Modifier an ideal fondant for bakery or confectionary products.

Envision

Nulomoline® (congealed or liquid)

Made with pure honey and possessing a pure golden color and smooth flavor, the free-flowing characteristics of these instantly soluble ingredients increase handling efficiencies. Easy to blend and non-hygroscopic, their applications include bakery mixes, cereals, seasoning blends, dried soups, and beverages. These products are not of genetically modified origin and do not include any genetically engineered additives or ingredients.

Domino Specialty Ingredients Qwik-Flo® Honey (granulated and powdered)

Nulomoline® #7

Tricol® Light Syrup

FreshVert® (creamy or syrup)

LCMT Medium Invert Syrup is partially inverted sugar syrup that has a pale yellow color. LCMT Medium Invert Syrup is a stable sweetening syrup with low flavor, color, metal and turbidity. It is 100% soluble and can be used in alcohol and non-alcoholic drink applications where clarity of the product is necessary. The light flavor note enhances sweet and savory products and is a shelf life extender in baked goods. LCMT Sucrose Syrup is also available in organic form.

Domino Specialty Ingredients LCMT - Sucrose Syrup

A free-flowing sprayed dried ingredient with a robust flavor and dark brown caramel color. This product is manufactured by dehydrating a high quality molasses in combination with maltodextrin as a drying aid. Flow agents have not been added. This uniformly blended product is ideal for dry and liquid blending. Attributes include dispersability, solubility, and effective masking of undesirable flavors.

Dri-Flo® Special 75 Molasses

A molasses made directly from pure cane sugar. This unsulphured rich amber brown molasses is mildly sweet and is refined through a unique process which lends a distinctive golden brown color.

Millhouse® Molasses

Candy - Pac® Direct Tableting Sugar is a dry fondant sugar. This product provides low hygroscopicity, smooth disintegration and mouth feel. Candy - Pac® Direct Tableting Sugar is used in baking, confections and frozen desserts.

Candy-Pac® Direct Tableting Sugar

Domino Specialty Ingredients

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