Everest starch systems improve crispness, expansion, seasoning adhesion, flavour retention, and oil control in a wide range of traditional and modern Indian snacks.
Fryums, Bhungla, Rings, Tubes, Wheels & Hollow Pellet Snacks
Everest starch systems deliver high expansion, crispness, shape retention, and flavour holding in all kinds of fried snack pellets.
Tapioca Starch – Strong expansion, puffing, and crunch for light, crispy fryums and bhungla.
Potato Starch – Improves elasticity and crisp bite; helps pellets retain shape during frying.
Everstar – Acts as a binder and moisture controller for uniform pellet strength and frying.
Pregeflow – Instant binding, coating adhesion, and crispiness enhancement for salt and masala coatings.
Polyset – Provides bulking and stable gel structure for extruded and coated snack pellets.
Farsans, Bhujia, Sev, Chakri & Coated Indian Snacks
Enhances crunch, coating adhesion, oil control, and seasoning stability in bhujia, sev, chakri, bhakarwadi, coated peanuts, and traditional farsans.
Tapioca Starch – Boosts crispness and expansion in fried farsans and extruded snacks.
Everstar – Binder and moisture controller in snack coatings, fried nuts, and dough systems.
Pregeflow – Ensures strong seasoning adhesion and coating uniformity.
Polymat – Multi-functional thickening and crisp batter performance in fried snacks.
Everbind Series – Strong adhesion, moisture binding, and oil control in battered, fried, and coated snacks.