Modified starches solutions for Bakery and Fillings

Cakes

C*EmTex^®

• Improves freshness and extends shelf life, whilst reducing egg content, while increasing volume in some cases.

• Stablise batter and improve particulate suspension.

• Stabilise batter, provide particulate suspension, soft texture.

• Helps improve volume eg of muffin head.

Fruit Fillings

C*PulpTex^®

• Enables an authentic pulpy texture in fruit fillings.

C*Polar-Tex^® Instant

• Smooth, glossy texture in cold prepared fruit preparations with baking stability.

C*PolarTex^®

• Smooth, glossy texture in fruit preparations, with baking stability.

• Cost effective texturizer with baking stability. 

Neutral Fillings

C*PolarTex^® Instant

• Smooth glossy texture for cold prepared pastry fillings.  Freeze thaw & baking stability.

C*Tex^® Instant

• Smooth texture for cold prepared pastry fillings, bake stable.

• Cuttable texture combined with baking stability for instant bakery creams.

• Smooth, glossy texture for hot prepared bakery fillings.

• Creamy, glossy mouthfeel with freeze thaw stability.

Breads, Brioche

C*EmTex^®

• Improves freshness and extends shelf life, whilst reducing egg content.

C*PolarTex^® Instant

• Improved softness and mouthfeel at low temperatures.