N-Dulge FR tapioca dextrin and starch solution makes indulgent cakes, while Sustagrain wholegrain barley enhances baked goods' fibre and beta-glucan content.
By combining low dose-in-use with reduced levels of expensive bakery fats, these products are claimed to cut recipe cost, while maintaining comparable taste, textural and sensory qualities to fat-rich alternatives.
The film coating properties of N-Dulge FR tapioca dextrin and starch solution and Sustagrain wholegrain barley help reduce fat, but maintain the crumbly texture of a full-fat shortcrust pastry. N-Dulge FR tapioca dextrin and starch solution relaxes the dough, which prevents shrinkage and reduces stickiness. Sustagrain improves snap and texture contrast and enables a natural positioning.
Contact: National Starch Food Innovation