Waxy Maize Starch for Crisp TextureWaxy Maize Starch for Crisp Texture
April 19, 2010
DECATUR, Ill.A pregelatinized waxy maize starch from Tate & Lyle, X-PANDR® 683, is delivers a crispy, crunchy and cohesive texture to a wide variety of bakery and snack applications. The starch aids in the development of cohesive and pliable dough that can be processed through conventional sheeters and extruders without stickiness, and is suited for sheeted and formed, coated and extruded snacks, and cakes, cookies and muffins.
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