Gluten Free Formulation
Gluten Free Formulation
Tipiak offers a world of solutions to help you achieve different objectives!
Whatever your objective is, Tapioca can provide you with a solution to obtain it.
Gluten Free formulations are challenging. Tipiak's line of texturizers enables you to reduce breaking rate, improve texture, and reduce costs! Discover how below !
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Gluten Free Formulation – How?
Process Helper
Pretaline®:
- increases dough viscosity at cold, ensuring even bread loaves, and regular shapes for cakes and cookies
- thickens dough, so it is easier to convey and mould
- prevents chocolate chips from sedimenting
Texture Improver
- Tapiocaline® brings extra moisture, prevents crumbliness and improves mouthfeel in commonly dry gluten free bakeries.
- Texture is smoother and juicier.
- Extra softness and fatty mouthfeel.
Clean Label
When combining Tapiocaline and Pretaline, below are advantages:
- Allergen-free ingredient list
- Guar gum and modified starch removed from formulations
- 2 ingredients with key benefits, for one single and clean declaration on ingredient list: Tapioca starch.
Cost Reducer
Tapiocaline® enables to :
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- reduce breaking rate in cookies, thanks to its high binding capacity
- reduce butter intake, and hence squeeze formulations costs by up to to 10%
- reduce sugar content thanks to its clean taste
- reduce whole eggs quantity as wel
Tapiocaline® enables to :
Pretaline® enables to evenly disperse chocolate chunks or bacon bites. Less markers are hence needed, which leads to optimized production costs.
Fat Reducer
- Fat can be reduced up to 15% only by adding 2% Tapiocaline® and water.
