Enhances mouthfeel for creamy consistency
Bakery
The needs for better and healthier baked goods continue to grow really fast. And as we are keeping up with this trend, satisfying the needs and providing solutions that best improve the manufacture of baked products have always been our priority.
Discover the power of modified starch solutions for bakery innovation! Ideal for gluten-free products, tapioca starch enhances softness texture, retains moisture, and ensures a delicious taste. It's a sustainable, versatile ingredient that revolutionizes baking. Elevate your bakery game with our modified tapioca starch.
Solutions
Delayed Staling
Modified starches maintains softness, elasticity, moistness, and a resilient texture for an extended period on the shelf.
Texture Improvement
Modified starches can enhance the texture of bakery products, providing a smoother and more uniform crumb structure. They can help improve softness, moisture retention, and shelf life.
Fat Reduction
Modified starches can help reduce the amount of fat required in bakery formulations while maintaining the desired texture and mouthfeel.
Freeze-Thaw Stability
They improve the freeze-thaw stability of bakery products, preventing texture degradation and maintaining product quality upon freezing and subsequent thawing.
Product & Application
Milk Bread
High Fiber Bread
Frozen Dough
Yeast-Raised Doughnut
Milk Bread
Discover the ideal modified starch solutions for bread production: PRIMETOR 35 enhances softness and reduces fermentation, while PRIMETOR 8 is perfect for achieving soft, chewy textures and extending shelf life with improved moisture retention. Additionally, PREFORMANCE 50 serves as an excellent binding agent and enhances moisture retention, particularly in frozen conditions.
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Key Attributions
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Improves moisture retention
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Improves softness and chewiness
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Extends product shelf life
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Strong binding property