Advanced starch systems that enhance dough stability, volume, softness, moisture retention,
and shelf life across all styles of breads and buns.
Gluten-Free Breads
Native Tapioca Starch – Elasticity and light crumb
Potato Starch – Moisture retention and softness
Everstar – Structure and binding
Pregeflow – Dough handling and shape stability
Protein-Enriched Breads
Native Tapioca Starch – Soft bite and elasticity
Potato Starch – Moisture retention and volume
Polymat / Polygel – Texture balance and crumb softness
Maltodextrin – Mouthfeel and moisture control
Sourdough & Artisan Breads
Native Tapioca Starch – Improves crumb and chew
Potato Starch – Freshness and moisture retention
Everstar – Dough strength and fermentation stability
Focaccia & Flatbreads
Native Tapioca Starch – Light texture and flexibility
Potato Starch – Soft crumb and moisture control
Polymat / Polygel – Soft bite and structure
Maltodextrin – Freshness and flavor carry
Soft Buns, Pav & Burger Buns
Native Tapioca Starch – Softness and elasticity
Potato Starch – Moisture retention
Pregeflow – Shape holding and crumb softness
Polymyl– Shelf-life extension
Sandwich Breads
Native Tapioca Starch – Soft, flexible slices
Potato Starch – Moisture retention and anti-drying
Everstar– Dough stability and uniform crumb
Polymyl – Softness and freshness
Pizza Breads & Bases
Native Tapioca Starch – Chewiness and stretch
Potato Starch – Soft interior and crisp crust balance
Everstar– Dough strength and machinability
Pregeflow – Better dough handling and shape control