)
)
)
Ingredients for baked goods
)
)
)
)
Interstarch
products have several functions in bakery production. Native starches made from
corn and wheat give volume and crisp to pastry and also allow to increase the
shelf life of the finished product. Waxy corn starch and modified stabilizing
starches affect the texture of the dough. Natural sweeteners such as starch
syrup and other glucose syrups give sweetness and tenderness to baking, improve
its color and increase shelf life. Gluten increases the nutritional value of
products and improves the elasticity of the dough.
Interstarch
also produces gluten-free baking mixes for baking bread, pizza, confectionery
and other products produced for consumers who keep a gluten-free diet.
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
){kind=logo}
)
)
)
)