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 !

Gluten Free Formulation – How?

Process Helper


  • 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 :

    • 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.


Find out more or receive recipes ?
contact us