Everest starch solutions improve batter handling, texture, softness, and shelf-life across cakes, muffins, brownies, pancakes, waffles, and other bakery products.
Corn Maize Starch – Improves batter thickness, structure, and chewiness.
Used in: Cakes, brownies, cookies, quick breads.Maltodextrin – Retains moisture, extends softness, enhances browning.
Used in: Cakes, muffins, pancakes, waffles, cookies, sweet breads.Low Moisture Starch – Ensures smooth flowability and easy blending of dry premixes.
Used in: Cakes, cookies, pancake mixes, brownie mixes.Polymat – Improves batter stability, fluffiness, and uniform texture.
Used in: Pancakes, waffles, muffins, sponge cakes.Tapioca Starch – Adds chewiness, lightness, and crisp edges in baked goods.
Used in: Cookies, muffins, some brownies.Potato Starch – Enhances softness, elasticity, and moist crumb retention.
Used in: Cakes, muffins, sweet breads, layered pastries.