Advanced starch systems that replace gluten by delivering structure, elasticity, softness, and moisture retention in gluten-free baked products.
Applicable products :
Native Tapioca Starch – Elasticity, light crumb, and soft bite
Potato Starch – Moisture retention and volume improvement
Everstar– Structure, binding, and dough stability
Polymat/polygel – Texture development and crumb softness
Maltodextrin– Bulking, freshness, and improved mouthfeel