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F.I.E. FRANCFORT 2009
Sethness-Roquette will welcome you on F.I.E. FRANCFORT 2009 (17-19 November 2009) Hall 9.0 – Stand 9B15. Our new distributors Roquette RUS in Russia, Kuba in Serbia, Bosnia-Herzegovina, Croatia and Macedonia |
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Beverages
Baked Goods
Flavours, Seasonings & Sauces
Others
| APPLICATIONS | LIQUIDS | POWDER | Typical usage levels (%)* | ||||||||||||
| Class IV | Class III | ||||||||||||||
| 4160 | 4220 | 4270 | 4325 | 4400 | 3180 | 3225 | 3240 | 3260 | 3290 | 3310 | 3350 | 3200PW | 3360PW | ||
| BEVERAGES | |||||||||||||||
| Soft Drinks | X | X | X | X | X | 0.4 | |||||||||
| Iced Tea | 0.3 | ||||||||||||||
| Liqueurs | X | X | X | X | X | 0.4 | |||||||||
| Blended Whisky/Rum | X | X | X | X | X | 0.5 | |||||||||
| Wines, Brandy Vermouth | X | X | X | X | X | 0.5 | |||||||||
| Drink Powders | X | X | 0.5 | ||||||||||||
| Syrups | X | X | X | X | X | 0.4 | |||||||||
| Beer | X | X | X | X | X | X | X | 0.4 | |||||||
| Protein Drinks | X | X | X | X | X | 0.4 | |||||||||
* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate levels.
These recommendations are correct to the best of our knowledge but are made without guarantee or representation as to the results. This information is offered solely for your own investigations and consideration.
| APPLICATIONS | LIQUIDS | POWDER | Typical usage levels (%)* | ||||||||||||
| Class IV | Class III | ||||||||||||||
| 4160 | 4220 | 4270 | 4325 | 4400 | 3180 | 3225 | 3240 | 3260 | 3290 | 3310 | 3350 | 3200PW | 3360PW | ||
| BAKED GOODS | |||||||||||||||
| Dark Breads | X | X | X | X | X | X | X | X | 5.0 | ||||||
| Biscuits / Cookies | X |
X |
X | X | X | X | X | X | X | X | X | 3.0 | |||
| Cake Mixes | X | X | X | X | X | X | X | X | X | X | X | 5.0 | |||
* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate levels.
These recommendations are correct to the best of our knowledge but are made without guarantee or representation as to the results. This information is offered solely for your own investigations and consideration.
| APPLICATIONS | LIQUIDS | POWDER | Typical usage levels (%)* | ||||||||||||
| Class IV | Class III | ||||||||||||||
| 4160 | 4220 | 4270 | 4325 | 4400 | 3180 | 3225 | 3240 | 3260 | 3290 | 3310 | 3350 | 3200PW | 3360PW | ||
| FLAVOURS, SEASONINGS & SAUCES | |||||||||||||||
| Gravy and Gravy Bases | X | X | X | X | X | X | X | X | X | X | X | X | X | X | 10.0 |
| Barbecue Sauce | X | X |
X | X | X | X | X | X | X | X | X | X | 2.0 | ||
| Seasoning Mix | X | X | 30.0 | ||||||||||||
| Soy Sauce, Fish Sauce | X | X | X | X | 2.0 | ||||||||||
| Condiments | X | X | X | X | X | X | X | X | X | X | X | 10.0 | |||
| Meat Rubs | X | X | X | X | X | X | X | 3.0 | |||||||
| Flavouring Extract | X | X | 2.0 | ||||||||||||
| Preserves | X | X | X | X | X |
0.2 | |||||||||
| Pancakes/Waffle Syrup | X | X | X | X | X | 0.2 | |||||||||
| Poultry Coating | X | X | X | X | 10.0 | ||||||||||
* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate levels.
These recommendations are correct to the best of our knowledge but are made without guarantee or representation as to the results. This information is offered solely for your own investigations and consideration.
| APPLICATIONS | LIQUIDS | POWDER | Typical usage levels (%)* | ||||||||||||
| Class IV | Class III | ||||||||||||||
| 4160 | 4220 | 4270 | 4325 | 4400 | 3180 | 3225 | 3240 | 3260 | 3290 | 3310 | 3350 | 3200PW | 3360PW | ||
| OTHERS | |||||||||||||||
| Cocoa/Chocolate | X | X | X | X | 3.0 | ||||||||||
| Coffee Extender | X | X | 1.0 | ||||||||||||
| Textured Protein | X | X | X | X | X | X | X | X | X | 1.0 | |||||
| Pharmaceutical | X | 0.3 | |||||||||||||
| Candy/Licorice | X | X | X | X | 1.0 | ||||||||||
| Vinegars | X | X | X | 0.2 | |||||||||||
| Pet Foods | X | X | X | X | X | X | X | X | X | X | X | X | X | 3.0 | |
| Dairy Products | X | 0.1 | |||||||||||||
| Cereals | X | X | 3.0 | ||||||||||||
| Soups | X | X | X | X | X | X | X | X | X | 0.4 | |||||
* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate levels.
These recommendations are correct to the best of our knowledge but are made without guarantee or representation as to the results. This information is offered solely for your own investigations and consideration.