| Classification | Name of the product | Purpose |
|---|---|---|
| Synthetic Leavening Agent | Baking Powder | Suitable for making deep fried food, pancake powder, hot dog (Rapid action) |
| Baking Powder-1 | Suitable for making deep fried food, pancake premix powder (Durability) | |
| Baking Powder-H | Suitable for making sponge cake (Durability) | |
| Baking PowderA-100 | Suitable for steamed bun and dumpling that have long cooking time and clear surface (Slow action) | |
| Baking PowderA-300 | Suitable for cake, bakery (Durability / Standard type) | |
| Baking Powder3-1 | Suitable for making tortilla (Durability) | |
| Baking Powder Plus | Suitable for bakery and nut products that have long cooking time (Slow action) | |
| Emulsifier & Foaming Agent | SG-Ester | Quality improver improving the volume and texture of cake by generating uniform air bubbles |
| Other Bakery Improving Agents | S-2000 | Composed by emulsifier, enzymes, and etc. Quality improver for bakery products improving dough, volume and texture of quality |
| Yeast Food-1 | Quality improver for activating yeast growth and strengthens the texture of dough for cakes | |
| Other Bakery Improving Agents | EMULCAKE | Quality improver for improving uniformity of gas production and texture for cakes |