End Product

Bakery Products: Pastries

Arise® 6000

Wheat Protein
  • Improves dough development
  • Improves processing tolerance
  • Increases finished product volume

FiberRite® RW

Wheat Starch
  • Provides dietary fiber
  • Reduces caloric content
  • Partially replaces fat

Midsol™ 50

Wheat Starch
  • Imparts tenderness and textural enhancement
  • Enhances melt and stretch properties
  • Provides smooth texture with excellent gelling properties

Pregel™ 46

Wheat Starch
  • Provides a soft and chewy texture
  • Controls spread
  • Increases viscosity and processing tolerance