Gluten Free Formulation

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

• 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.

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.

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 can be reduced up to 15% only by adding 2% Tapiocaline® and water.