Food & Beverages

As a professional chocolate mold manufacturer, we provide one of the most comprehensive inventories of Polycarbonate chocolate molds available on the market today. Whether you are a large-scale chocolate producer or an artisan chocolatier, our stock molds are designed to deliver both creativity and production efficiency. With dozens of ready-to-ship models, HF ensures that your chocolate production never needs to wait for tooling or design lead times. Product Advantages Premium Polycarbonate Material: Made from 100% food-grade, BPA-free polycarbonate, our molds feature high transparency and durability, allowing for easy monitoring during the production process. Perfect Surface Finish: The ultra-smooth surface ensures mirror-gloss chocolates with no bubbles or residue. Durability & Stability: Resistant to high and low temperatures (-40°C to +120°C), suitable for continuous daily use in industrial settings.

Dear Sir/Madam, (HS 100630) We would like to offer: Rice IRRI-6. 15% broken. Rice IRRI-6 is packed in nett. 50kg PP woven bag. Fragrant rice also available. Halal. Product of Indonesia. Kindly contact for further details. Contact: +6285892224657 (whatsapp, viber).

Minimum Order: 20 square metres

(HS 250100). Offer to sell: Salt. Consist of: 1. Raw salt, has known as preservatives since ancient time in the fishery industry. Packaging: Jumbo Bag (FIBC). State: coarser powder. 2. Refined Salt (table salt). It is common and essential food ingredient in every kitchen. Ready-to-eat. Ready-to-cook. Halal. Packaging: in wholesale or retail pack. Fortified with iodium. State: powder. Color: white. 3. Industrial Salt. It has chemical's name: Sodium Chloride with CAS No.: 7647-14-5. It has been used as basic raw material in various industries. Packaging: Jumbo Bag (FIBC). All three types of salt is made from sea water and product of Indonesia. For interested parties, kindly contact for further details. Thank you. Contact: +6285892224657 (whatsapp, viber).

Minimum Order: 1 bags

Minimum Order: 4000

Yulin Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement - 20 Years of Flour System Research Evidence As an ISO certified supplier of bread improvers in 12 countries worldwide, Yulin has solved dough stability challenges for 764 industrial bakery companies through enzyme directed modification technology. All data in the following content is from third-party laboratory verification (SGS Report No. YLN-DS2309- 0281), ensuring traceable and verifiable information. Yulin core enzyme preparation technical parameters and mechanism of action 1. Double oxidase system (Patent No. ZL202310892345.6) Composition: Glucose oxidase (5000U/g) + Hexose oxidase (3000U/g). Functions: Glucose oxidase (5000U/g) Strengthens disulfide bonds by generating H₂O₂, increasing gluten modulus of elasticity (G') to 2,800 Pa (control 1,600 Pa). Suitable for high proportion rye/whole wheat flour (ash >1.2%) 2. Anti-freezing protein-enzyme complex Innovation: Co-immobilization of ice nucleation inhibiting protein with lipase enzyme Properties. -Yeast survival rate of 92% after 90 days of storage at 25℃. Loss of dough extensibility <8% after thawing 3. Smart Amylase Controlled Release Technology Action curve. 40% activity at mixing stage → 70% at rising stage → 100% before baking Advantage: Precise control of starch pasting degree (DSC measurement peak temperature from 68℃ → 72℃)

Navigating the Baking Industry’s Biggest Challenges: Yulin’s Science-Backed Solutions​ The global baking industry faces unprecedented pressures—from volatile ingredient costs to shifting consumer demands. As a trusted partner to industrial bakeries in 30+ countries, Yulin delivers ​precision enzyme technologies​ that solve operational bottlenecks while future-proofing production systems. Here’s how we’re reshaping modern baking economics: ​4 Critical Baking Industry Pain Points & Our Innovations​ ​1. Rising Energy Costs in Bulk Fermentation​ Industry Reality: 38% of bakeries report energy bills consuming >15% of production costs (2023 IBI Report) Conventional dough systems require 2-3hr fermentation at 30-35°C Yulin’s Breakthrough: ​RapidRise Enzyme Complex​ Cuts fermentation time by 50% through accelerated gluten maturation Reduces proofing chamber energy use by 180 kWh/ton of dough Case Study: A Chinese bun producer saved €74,000 annually in gas/electricity

What Is Fungal Xylanase? Fungal Xylanase is a specialized enzyme that breaks down arabinoxylans, improving dough handling, gluten network strength, and overall baking performance. It enhances dough elasticity, crumb texture, and volume, making it an essential additive for flour mills, industrial bakeries, and food manufacturers. At Yulin, we provide high-quality Fungal Xylanase with optimized activity for use in bread, biscuits, noodles, and other flour-based products. Key Benefits of Fungal Xylanase in Baking Improves Dough Rheology – Enhances dough extensibility and handling. Boosts Bread Volume – Ensures better gas retention for larger, fluffier loaves. Enhances Crumb Texture – Creates softer, finer, and uniform crumbs. Increases Water Absorption – Improves dough hydration, reducing ingredient costs. Reduces Dough Stickiness – Ideal for high-speed industrial baking lines. Enhances Fermentation – Provides better yeast activity and gas production. Improves Crispness in Biscuits – Delivers a lighter, crunchier texture in cookies and crackers.

What Are Bread Ingredients? Bread ingredients are the key components used in baking to create soft, flavorful, and high-quality bread. The right combination of ingredients enhances dough texture, improves fermentation, strengthens gluten structure, and extends freshness. At Yulin, we provide premium bread ingredients designed for commercial bakeries, industrial bread manufacturers, and wholesale distributors. Our solutions help optimize baking performance and improve product consistency. Essential Bread Ingredients We Offer 1. Baking Enzymes Enzymes play a crucial role in breaking down starch, improving dough handling, and enhancing shelf life. Amylase – Boosts fermentation, improves softness, and enhances crumb texture. Glucose Oxidase – Strengthens gluten for better dough elasticity. Hemicellulase – Enhances gas retention and dough volume. Lipase – Improves crumb structure and extends freshness. Transglutaminase – Enhances protein cross-linking for better dough strength. 2. Flour Improvers & Dough Conditioners These ingredients help enhance dough stability, elasticity, and overall bread quality. Flour Corrector – Adjusts gluten strength and water absorption for consistent quality. Frozen Dough Improver – Maintains dough performance after freezing. Ascorbic Acid (Vitamin C) – Strengthens dough structure and improves elasticity. Emulsifiers (SSL, DATEM, Lecithin) – Enhance dough stability, softness, and shelf life. 3. Preservatives & Shelf-Life Extenders To ensure freshness and prevent spoilage, preservatives are essential for industrial and commercial bread production. Calcium Propionate – Prevents mold growth and extends bread shelf life. Sodium Stearoyl Lactylate (SSL) – Improves dough texture and extends softness. Enzyme-Based Natural Preservatives – Maintain freshness without synthetic additives. 4. Specialty Bread Improvers Formulated to enhance specific bread types for better texture, volume, and taste. Toast Improver – Softens texture and enhances toasting properties. Baguette Improver – Ensures crisp crust and soft crumb. Bun & Burger Improver – Creates a fluffy, light texture with even crumb structure. Croissant Improver – Enhances flakiness and layering. Waffle Improver – Improves batter consistency for crispier waffles.

What Are Bakery Additives? Bakery additives are essential ingredients that improve the quality, texture, shelf life, and performance of baked goods. These additives help optimize dough structure, enhance fermentation, improve softness, and prevent staling. There are several types of bakery additives used in industrial and commercial baking, including: Baking Enzymes – Natural catalysts that improve dough processing and enhance texture. Flour Improvers – Enhance flour properties for better elasticity, volume, and crumb structure. Dough Conditioners – Strengthen gluten structure and optimize water absorption. Preservatives & Emulsifiers – Extend shelf life and improve dough stability. Our High-Quality Bakery Additives 1. Baking Enzymes Amylase – Enhances starch breakdown for improved fermentation and softness. Glucose Oxidase – Strengthens gluten network and improves dough stability. Hemicellulase – Increases dough elasticity and gas retention. Lipase – Enhances crumb structure and shelf life. Transglutaminase – Improves protein cross-linking for better texture. 2. Flour Improvers Toast Improver – Enhances texture, volume, and color of toast. Baguette Improver – Improves crust crispness and internal softness. Buns & Burger Improvers – Ensures a soft, fluffy texture with even crumb structure. Croissant Improver – Enhances flakiness and lamination. Waffle Improver – Improves batter consistency and crispiness. 3. Dough Conditioners & Preservatives Flour Corrector – Balances gluten strength and water absorption. Frozen Dough Improver – Maintains dough quality after freezing. Calcium Propionate – Prevents mold growth, extending product shelf life. Emulsifier & Ascorbic Acid – Enhances dough stability and elasticity.

Minimum Order: 4000

Dear Sir/Madam, (HS 290544) We would like to offer: Sorbitol. CAS No.: 50-70-4. EINECS no.: 200-061-5. Sorbitol is a mono sugar alcohol made after enzymolysis and refined processing of starch into glucose. Our sorbitol is cassava-based. Purity: 70%. Available in liquid form. As sweetener, sorbitol is applied in the manufacturing of various consumer products, including: toothpaste, vitamin C, cosmetic, foodstuff, chemical and pharmaceutical products. Packaging: nett. 20MT in flexitainer, nett. 110kg plastic barrel. Product of Indonesia. For any interested parties, pls kindly contact for further details. Thank you. Contact: +6285892224657 (whatsapp, viber).

Minimum Order: 5 dozens

Dear Sir/Madam, (HS 220429) We would like to offer: Wines. Brand: Hatten Wines. This is the pioneer of wine producer from Indonesia. Their vineyard is in the Bali island, Indonesia. It has won international award wine competition recently. Red wine, white wine, sparkling wine is to mention some of their wine assortment. Enjoy responsibly. Product of Indonesia. Kindly contact for further details. Thank you. Contact: +6285892224657 (whatsapp, viber). www.hattenwines.com

Minimum Order: 30

Minimum Order: 4000

Stock the Real Deal: Mambo Chocolate (High Cocoa Content) In a market often saturated with sugar-heavy fillers, your customers are looking for one thing above all else: the true depth of cocoa. I am currently sourcing and supplying Mambo Chocolate, a premium selection specifically curated for retailers, cafes, and hospitality businesses that refuse to compromise on ingredient quality. Mambo is defined by its high cocoa solids percentage, delivering the bold, authentic intensity that serious chocolate lovers demand. Why High Cocoa Content Drives Sales When you offer chocolate with a significantly higher cocoa content, you aren't just selling a snack—you are offering a premium experience. Here is why Mambo Chocolate is the right choice for your shelves: The "Pure Cocoa" Advantage: By prioritizing cocoa over sugar, Mambo delivers a richer, more complex flavor profile. This creates an immediate sensory difference that customers notice from the first bite. Targeting the Discerning Consumer: The modern shopper is increasingly health-conscious and educated about chocolate. They are actively seeking products with high cocoa concentrations for their antioxidant benefits and lower sugar content. Authentic Culinary Profile: From the earthy base notes to the clean, non- waxy finish, Mambo’s formulation respects the bean. This is the quality that keeps customers coming back to your establishment for "real" chocolate. Higher Perceived Value: High-percentage cocoa products naturally sit in a higher price bracket, allowing you to maximize your margins while offering a superior product that justifies the price point. Partner With a Reliable Supplier I am dedicated to ensuring your business has consistent, reliable access to this premium stock. I handle the logistics, ensuring your inventory is refreshed with high-quality Mambo Chocolate so you can focus on serving your customers. I am currently looking to partner with: Boutique Grocers & Specialty Food Stores High-End Cafes & Bakeries Hospitality/Hotel Gift Shops Corporate Gifting Services Ready to upgrade your chocolate selection? Contact me today to view the current product catalog, discuss volume pricing, and arrange for a sample drop-off at your location. Let’s provide your customers with the intense, rich cocoa experience they’ve been waiting for. Quality Cocoa. Better Margins. Proven Demand. Mobile/Whatsapp: +237670817517 Email: aethiopiagrp@gmail.com