date:Jan 14, 2013
ood coatings and the bakery market. Whether it makes the perfect crispy French fries, or gives baked goods extra moisture and gloss, this starch adds a new dimension to Penfords vast portfolio.
The new enzyme-treated starch is designed for coating systems for baked or fried meats and vegetables. It improves crispy texture and hold time and acts as a dextrin replacement.
When used in baked goods, the starch serves as a replacement for egg whites in gluten-free products, volume enhancer and egg