Dairy Bakery Ingredients
We provide stabilizers and texturizers that are critical for modern dairy processing. Our starches and probiotics ensure smooth mouthfeel, syneresis control, and shelf stability in refrigerated chains.
Key Applications
- Yogurt & Curd (Syneresis control)
- Ice Cream (Overrun & meltdown)
- Flavoured Milk (Suspension)
Recommended Grades:
Native Tapioca
Starch
Maltodextrin
(DE 10-15)
Probiotic
Blends
Food process
Achieve the perfect crumb structure and moisture retention. Our modified starches and glucose derivatives help bakers extend shelf life and improve machineability in automated lines.
Key Applications
- Gluten-free formulations
- Fillings & Custards (Heat stability)
- Biscuits (Crispness control)
Recommended Grades:
Modified
Starches
Liquid
Glucose
Dextrose
Monohydrate
