Everest starch systems improve flakiness, volume, dough handling, fat control, and filling stability in khari, puff pastry, cream puffs, and other laminated bakery snacks.
Everstar – Native Corn Starch
Function: Strengthens puff dough, improves sheetability, and supports uniform baking and lift.
Native Tapioca Starch
Function: Enhances lightness, crispness, and layered bite in khari and puff products.
Pregeflow – Pregelatinized Starch
Function: Improves moisture control and softness in puff fillings and cream layers while maintaining a crisp outer texture.
Polymyl – Acetylated Potato Starch
Function: Stabilizes cream and savoury fillings with smooth texture and controlled water release.
Everbind MEL
Function: Provides firm structure to fruit, cream, and savoury fillings, preventing leakage and collapse after baking.
E1414 – Stabilizing Cook-Up Starch
Function: Delivers heat and shear stability in bakery fillings and oil-containing systems.