Ultra-AS™ 2860 GF Advanced Tapioca Texturizer

A complete solution of cutting edge synergy of modified starches that can be used to add shelf life and freeze thaw tolerance to all gluten free and gluten based products. The blend works to improve elasticity and strength in crumb post baking and provides an exceptionally soft bread.

Supplied as a blend it takes away the guess work in reformulation and remove the need for enzymes in formulas making your solution more cost effective. Typical dosage levels in your dry mix would be 30% in Bread, and 40% in Cakes.

Works perfectly with our Hydrocolloid Blend and Egg Replacers.

Product Benefits:
• Easy to work with.
• Replaces tapioca in all applications.
• Gives increased softness.
• Provides increased tolerance through shelf life.
• Provides increased tolerance through freeze thaw stability.
• Aids texture and structure.
• Aids tolerance to gluten free doughs.
• Removes the need for the use of shelf extending enzymes through the use of advanced tapioca technology.
• Well balanced and easy to blend.
• Contributes to a superior result, stabilising the system.
• Can be used to replace current native or modified tapiocas with remarkable results with minimal reformulation.
• Allergen free.
• GMO free.

Product Applications:
• All gluten free bread doughs.
• All products that need softness through shelf life and shipping.
• Flatbreads.
• Cakes.