BAKERY & SNACK
All bakery and snack products start with a dough which determines the texture of the final products. Freshness of texture even under long-time storage is the key success to the product. Ingredients Master is able to achieve that success.
FROZEN BAKERY
The increasing interest towards both artisan production and long shelf life creates a pressure for manufacturers to make a delicate pastry product which tastes like it was freshly baked even under long storage. Frozen bakery technique provides easier distribution, longer shelf life, and cost effectiveness against in-store production. However, the stressful nature of frozen bakery technique presents a challenge on its own. With Ingredients Master, frozen bakery products will stay fresh even under the extreme duress of low temperature.
MODIFIED TAPIOCA STARCH
Modified tapioca starch ensures freeze-thaw stability and moisture retention which are most prized in frozen bakery. The result is retention of softness and bite under long freezing storage period.
ALGINATE
As a hydrocolloid, alginate is particularly handful in bakery because of its resistance towards baking temperature, superior water binding ability, and freeze-thaw stability. Our range of alginates vary in gel strength and viscosity, helping you to create the most stable frozen bakery and bakery filling.
COOKIES, BISCUITS, AND POTATO-BASED SNACK
Cookies, biscuits, and crackers are among the most growing categories in Indonesia in 2019, while extruded snacks are surviving. Modification and retention of texture are very important to improve the shelf life and attractability of these products to the customer. Luckily, our range of starches comes in handy to do that.
POTATO STARCH, GRANULES, AND FLAKES
Extruded snacks often requires high expansion and dough base. We provide native potato starch, granules, and flakes as a base for your snack. Additional benefit can be gained by using our range of modified potato starches which improve expansion during extrusion.
MODIFIED TAPIOCA STARCH
Cookies texture is a tricky one. Most of the time, crispiness is essential, while sometimes a melt-in-your-mouth texture is needed. Not to mention, you have to retain the texture. We have modified tapioca starch which can be used to achieve crispiness retention and melt-in-mouth texture.
SUPPORTIVE PRODUCTS
Phosphates
Ammonium Bicarbonate
Sodium Bicarbonate
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