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Gluten-Free Bakery

Gluten-free baked goods can present a variety of challenges to optimal baking quality.
Common problems in this category include  collapsed structure, uneven texture and staling.
We provide gluten-free formula with good baking quality that maintains softness during shelf life.

While the global food trend of healthy food is continuously increasing, consumers still expect to get the eating quality as the less healthy version counterpart. Modified starch can aid food producers to achieve this goal in many perspectives. As in the bakery product, while the alternative ingredients such as whole wheat and grains increase the nutrition value to the products, the eating quality is noticeably changed. Modified starch in bakery application can increase the nutrition value to the product, while the eating quality still remains the same.

Key Functions:

  • Improved dough binding properties
  • maintain good moisture retention
  • extend shelf life

Product Series:


Starch Application

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


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