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High Moisture Bakery

Mochi, Mochi Cream, Roll Cake, Rice Cake, Instant Mooncake, Daifuku, Cup Cake

Moist feeling in the bakery product is one of the most important properties concerned by customers. Modified starch is able to give both high initial moisture to the dough and high moisture retention to the finish product. While the moist feeling is achieved, the texture and mouthfeel of the product are adjustable to meet the desired quality as well.

Key Function:

  • Excellent moisture retention
  • High moist feeling bakery

Product Series:

stability and water-holding properties.
yield excellent stability cooked paste
premium cold water soluble

Starch Application

Banpong has innovated the ultimate performance of
Modified Tapioca Starch Solutions to deliver the superiority of your product

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