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Par-Bake Frozen Bakery

Specialty food starches impart viscosity, modify textures and help improve stability of food systems
We innovate to ultimate performance to deliver the superiority for your product

To reduce the preparation process while can enjoy freshly baked bakery everywhere, partially baked frozen bakery gained more popularity in recent years. To achieve excellent quality of the par-bake frozen bakery, modified starch will aid to retain moisture within the product during the frozen storage. While the product gets the frozen stability function improvement, it’s texture and mouthfeel also improved by modified starch as well.

Key Functions:

  • Excellent moisture retention during frozen storage
  • Texture and mouthfeel improvement
  • High moisture bakery product capable

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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