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.
Thanks to its high-water binding capacity, Tapiocaline® improves productivity, easing moulding stage for meat balls.
Pretaline® thickens dough at cold temperature, easing and speeding up dosing stage. It also prevents small particles such as chocolate chunks from sedimenting.
Process Helper - How
High water binding
Thanks to Tapiocaline® ‘s high water binding capacity :
Meat or meat analog patties, or fish-balls, are easier to shape, dough being less sticky, and hence easier to convey and mould
- No xanthan is needed
- No pre-mixing stage is required
- No need for pre-hydratationNot Powdery
Tapiocaline® is available in 5 particle sizes, which are all far less dusty than the mesh of a standard native tapioca starch.
Resistance to process
Tapiocaline® resists to acidity and stands low pH.
Tapiocaline® resists to moderate sheering process such as pasteurization.
For sterilized or freeze-thaw stable sauces, Specialine® is the suggested texturizer, and requires a modified tapioca starch declaration, or E1442.
No more markers sedimentation
Pretaline® thickens dough and hence prevents markers from sedimenting, without having to refrigerate batter
Easier and Faster dosing stage
Pretaline® thickens batter. So no need to cool it down before dosing, and no more batter dripping, it is then easier and faster to dose.
Using Pretaline® increases dough viscosity at cold, ensuring even bread loaves
Pretaline® thickens dough and hence :
- enables cakes to rise with a regular shape
- enables to bake gluten free bread loaves without moulds
- enables to bake gluten free cookies showing even shapes