Everest Starch offers advanced starch and sweetener systems that deliver smooth texture, stable thickness, glossy appearance, clean slicing, and long-lasting freshness across all bakery and dessert applications.
Pie Fillings
For firm set, clear shine, and no syneresis (water release)
Everbind mel– Firm gel and slice stability
E1412 – Heat-stable thickening for baked fruit fillings
Polymyl – Gloss, smooth mouthfeel, moisture control
Polymat/polygel – Soft to firm gel texture
Biscuit Creams
For smooth, rich, non-oily sandwich creams
Polymat/polygel – Creamy thickness and emulsion stability
Polymyl – Soft, smooth spreadability
Pregeflow– Instant body and uniform texture
Maltodextrin – Bulking and flavor delivery
Croissant & Pastry Fillings
For bake-stable, non-leaking fillings
E1412 – Heat-resistant thickness
Polymyl – Moist, glossy creamy texture
Polymat/polygel – Stable custard-style body
Pregeflow – Quick setting and smoothness
Cake Frostings
For light, creamy, pipeable and stable icing
Polymat/polygel – Creamy body and smooth spread
Polymyl – Silky texture and moisture retention
Pregeflow – Instant thickness and stability
Maltodextrin – Softness and volume
Glaze Systems
For high-gloss, clear, non-sticky cake and pastry glazes
Polymyl – Gloss and smooth flow
Polymat/polygel– Light gelling and shine control
Pregeflow – Quick-setting glaze body
Toppings & Whipped Creams
For stable, creamy, non-weeping toppings
Polymat/polygel– Foam stability and creamy texture
Polymyl– Moisture control and smooth mouthfeel
Maltodextrin – Body and volume
Pregeflow – Stabilizes whipped and dairy toppings