Ingredients for snack products
Allstarch WN1 and Allstarch 1550 provide a crunchy and light structure in snack products, helping with dough handling and sheeting.
These types of starches provide such properties:
- providing dough cohesiveness and sheetability
- structure improvement
- reduces the floury taste
- taste improvement
- adjustment of protein content
Allstarch CWS (cold water swelling) wheat starches
increase viscosity and stabilization of dough, helping with dough handling and sheeting. In snack products, including coated nuts, CWS wheat starches make a crunchy texture. During heat treatment, they increase the volume of the finished product, making small pores and fractures inside. CWS wheat starches have good adhesive properties for nut coating mixes. These starches reduce the fragility of the finished product and provide the following properties:
- improving dough sheetability (changing dough rheology)
- making the texture crunchy
- increasing the coating volume (gives small pores and breaks inside the coating)
- increasing water absorption
- reducing the floury taste
