Markets
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.
Milk Bread
Discover the ideal modified starch solutions for bread production: PRIMETOR 135 enhances softness and reduces fermentation, while GENETRA UP is perfect for achieving soft, chewy textures and extending shelf life with improved moisture retention. Additionally, GELVATOR 1000 serves as an excellent binding agent and enhances moisture retention, particularly in frozen conditions.
Key Attributes
Improves moisture retention
Improves softness and chewiness
Extends product shelf life
Strong binding property
Yeast-Raised Doughnut
Discover PRIMETOR 135: the ultimate modified starch solution for enhancing dough rising, achieving optimal expansion, and reducing bread fermentation time. Combine it with REGELVA PS high-performance pregelatinized starch for a synergistic effect, resulting in superior softness and an incredibly light texture for your doughnuts.
Key Attributes
Enhances moisture retention
Provides chewy texture
Improves strength
Frozen Dough
Unlock the secret to outstanding frozen bakery products with GENETRA UP. Enhance softness and chewiness while ensuring excellent freeze and thaw stability. Meanwhile, experience the exceptional texture of WAXERA HP, a waxy tapioca starch-based solution. Elevate your bread products with improved softness, chewiness, moisture retention, and extended shelf life. Discover the key to superior frozen dough with modified starch today.
Key Attributes
Enhances moisture retention
Provides chewy texture
Freeze-thaw stability
High Fiber Bread
To enrich the fibre content of your bakery products, you have to overcome the unappealing effects fibre can often have on taste, texture and appearance. RESISTEX S is a resistant starch that enhances fiber content without effect of the taste, texture and appearance.
Key Attributes
Enhances fiber content
Enhances texture
Reduces product calories