Modified starch solutions for bakery and fillings

Native starches solutions for bakery and fillings

 

Application Starch Type Features / Benefits

Gluten Free

Modified starch solutions for bakery - Gluten-free

C*Gel ®
  • Corn starch - common component in gluten free bread and cake mixes
C*CreamGel ®
  • Tapioca starch for gluten free cakes and shelf life exentsion

Cakes & Brioche

Modified starch solutions for bakery - Cakes

C*Gel ® Instant

  • Provides viscosity in batter to enable good crumb structure on baking and improves softness
C*Gel ®

  • Helps improve shelf life and structure of cake

Biscuits & Crackers

Dried Glucose and Maltodextrin solutions for bakery and fillings - Biscuits

C*Gel ®

  • Wheat and corn starches for improved biscuit quality for improved dough machinability

C*Gel ® Instant

  • Corn starch for improved cracker expansion

Icing & Glazes

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

C*Gel ® LM

  • Low moisture corn starch for anticaking in icing sugar

 

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.