Modified starch solutions for bakery and fillings

Dried Glucose and Maltodextrin solutions for bakery and fillings

 

Application Starch Type Features / Benefits

Crackers

Dried Glucose and Maltodextrin solutions for bakery and fillings - Crackers

C*Dry ® Light

  • Can help replace texture lost when reducing fat and increase crispiness

Biscuits

Dried Glucose and Maltodextrin solutions for bakery and fillings - Biscuits

C*Dry ® MD

  • For savory crackers to reduce sugar / sweetness

Cakes

Dried Glucose and Maltodextrin solutions for bakery and fillings - Cakes

C*Dry ® MD

  • Helps to reduce the content of mono and di-saccharides

Wafers

Dried Glucose and Maltodextrin solutions for bakery and fillings - Wafers

C*Dry ® GL

  • Glucose syrup in dry format for ease of handling

Icing & Glazes

Dried Glucose and Maltodextrin solutions for bakery and fillings - Icing and Glazes

C*Dry ® GL

  • Helps anti-caking for icing sugar

Cereal Bars

Dried Glucose and Maltodextrin solutions for bakery and fillings - Cereal Bars

C*Dry ® MD

  • Provides stickiness

 

Disclaimer: Reference to your own analysis is required for labeling / claims

 

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.