Applications: Bakeries and Pastries

  • Biscuits, breakfast biscuits, with particular shapes
  • Buns and light yellow pastry 
  • Cake fillings, fruit sauces, toppings, fruit preparations


Tapiocaline:

  • Replaces fat
  • Improves texture
  • Enables an increased density and resistance to humidity

Spécialine:

  • Brings the viscosity in warm preparations
  • Resists to the process and the storage

Prétaline:

  • Brings the viscosity in cold preparations