Raw Materials for coffee brands in Delhi NCR

Liquid caramel colour for colas, sauces, bakery and brown beverages.

Extract from cured vanilla beans for bakery, ice cream, cold coffee and chocolate.

Natural flavour extracts matched to your brief. Clean-label option for premium drinks.

Chemical-free jaggery powder for cookies, laddoos, chikki, granola and chai premixes.

Filtered sucrose or invert syrup that mixes straight into sodas, iced teas and cold coffee.

Freshly roasted estate Arabica, packed in valve bags within 48 hours of roast.

Balanced Arabica–Robusta blend roasted for milk drinks, cafés and cold coffee.

Fine-ground coffee–chicory blend for traditional decoction filters.

Spray-dried SMP from Gujarat dairies for chai premix, bakery, ice cream and protein shakes.

Sweetened milk powder that dissolves fast in hot water. Standard for tea and coffee premixes.

Emulsifier for chocolate, instant drink powders, bakery and plant milks.

Ready syrups for flavoured lattes, cold coffee, iced tea and mocktails.

Non-alkalised cocoa powder with a bright, fruity cocoa taste for baking and drinks.

Dutched cocoa with darker colour and smoother taste. Mixes better in milk drinks.

Washed Arabica green beans from Chikmagalur estates. Clean, bright cup for specialty roasting.

Cherry sun-dried Arabica with fruity, heavy body. Good for filter and pour-over roasts.

Coorg and Wayanad Robusta for strong filter blends, espresso crema and instant coffee.

Soluble coffee for cold coffee premixes, sachets, bakery and ice cream.

Roasted chicory root for filter blends and caffeine-free coffee-style drinks.

Full-cream milk powder for milk chocolate, sweets, premixes and creamy drinks.

Spray-dried fat powder that whitens and adds body to coffee, chai and cold drinks.

Bulk condensed milk for cold coffee, Vietnamese-style coffee, mithai and desserts.

Idukki green cardamom by size for chai masala, mithai, bakery and coffee.

Low-GI coconut palm sugar for health bakes, energy bars and coffee syrups.

Tempering-grade couverture with cocoa butter for premium bars, bonbons and hot chocolate.

Tiny doses suspend pulp, cocoa and nuts in plant milks and RTD drinks.

Slow-steeped coffee concentrate for RTD cans, cold coffee bottles and café use.

Pulped and dried with mucilage on. Sweet, syrupy micro-lots for single-origin launches.

Premium freeze-dried crystals with better aroma for jars and single-serve sticks.

Cassia bark for garam masala and Ceylon quills for bakery, teas and premium blends.

Enzyme-treated oat base that makes smooth oat milk and barista oat drinks.