We suggest snack food manufacturers to pay attention to the following ingredients to make your tasty products even more appetizing.
Reduction of production costs.
No prolonged mixing with water required.
High hydration.
Speed up the cooking process.
No dependence of the producer on the season and natural potato stocks in the storage facilities.
Saves storage space.
Only oil and spices are required for cooking.
Cooking time 15-25 seconds.
When it comes to granola bars combined with seeds, nuts, dried fruits, candied fruits, dried and freeze-dried berries, fruits and vegetables, spices.
As an ingredient, it will fill products with beneficial substances such as fiber, unsaturated fatty acids, trace elements (iron, calcium, potassium, phosphorus and zinc), vitamins (A, B1, B6, E, K, PP).
As a garnish or texture element: in roasted and/or caramelized form.
Sweetness regulator
Thickening agent
Carbohydrate component
Enhances the overall flavour profile.
Contributes to the sweetness.
Good synergy with savoury flavours (cheese, salt).
Improved crispiness.
Crispier and more resistant texture: reduced breakage of the finished product due to presence of maltose.
ME provides а nice golden colour.
Additional colouring is not necessary.
Low dosage 1-2 %.
Improved quality.
Reduced hygroscopicity of biscuits.
Crispness and crunchiness.
In candy, tapioca starch can contribute to a chewy texture.
Gel formation and gelling agent.
In formed snacks or extruded products tapioca starch acts as a binding agent, helping to hold the ingredients together.
Improving dough consistency in cookies and biscuits, leading to a more uniform and desirable texture.
Neutral taste.
Flavor carrier.
Color retention.
Enhanced shelf life.