Bakery

Banpong ‘s Modified Starch used in bakery application has an excellent water-holding capacity, moisture retention, and texture improvement.

Conventional bakery product is easily dry out during the storage. The good quality bakery products are judged by the softness of the product which affect by the moisture inside the product and retrogradation preventive. To give a good moisture retention and decrease the rate of retrogradation are the key functions which modified starch will give to the bakery product. With the excellent water-holding capacity of the modified starch, the usage is expanded into a partially baked frozen bakery, the quality of the product will stable under the frozen condition.

Key Features

  • Texture stability
  • Moisture retention
  • Provide chewy and moist texture
  • TapioPRO ST881
  • TapioPRO SS871

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