Frozen bakery products require freeze–thaw stability, bake-stable viscosity, and moisture control to maintain fresh texture after baking.
Everest Starch solutions ensure consistent quality in frozen doughs and fillings.
Applicable Products
E1412 / E1414
Application: Freeze–thaw and bake-stable thickening for frozen bakery fillings and sauces.
Polyrainbow/ Polycoat
Application: Texture stability and consistency in frozen bakery products during freezing and reheating.
Polymyl
Application: Moisture retention and smooth, stable texture in frozen cream and fruit fillings.
Native Tapioca Starch
Application: Freeze–thaw stability and soft texture in frozen bakery applications.
Pregeflow
Application: Instant viscosity and uniform filling texture in frozen bakery systems.