Stikker is a native wheat starch with hot swelling properties developed for breading systems.
Applications: Ingredients for batters, Coating of meat, fish and vegetables-products.
Benefits: Increased and stable cold viscosity without separation, Increased adhesion of the batter coatings.
Προϊόντα
Stikker (Native)
FIRMSTAR
Firmstar is a combination of starch and whey powder. It is especially developed for the stabilization of milk products.
Applications: Yoghurt, Zaziki and further milk products.
Benefits: Viscosity control / Stabilization, Creamy mouth feeling.
Applications: Yoghurt, Zaziki and further milk products.
Benefits: Viscosity control / Stabilization, Creamy mouth feeling.
Foodstar (Native Wheat Starch)
Foodstar with hot swelling capabilities with good viscosity, and superior baking properties.
Applications: Dry bakery wares, Sauces/dressings, Delicatessen products, Sausage factories etc.
Benefits: Viscosity/texture control, thickening agent, Stabilization of food preparations, improvement of crumb structure in fine bakery wares.
FOODSTAR LB
Foodstar LB (hot swelling starch), it's a low bacteria starch with good viscosity.
Applications: Production of unbaked chocolate/cream fillings in cookies and pastries.
Benefits: Viscosity/texture control, thickening agent, Reduction of costs by replacing expensive raw materials like cocoa. For more information you may check Low Bacteria Starch
Coastar
Coastar (free from additives) when mixed with water provides a coating batter with milk and egg proteins.
Applications: Coating and breading systems for fish, meat and vegetable products, Fresh and frozen products.
Benefits: Lump-free mixing, Stable viscosity, Good flowability, Good adhesion, Good freeze-thaw stability.
Viscostar (Native)
Viscostar is a native wheat starch with hot swelling capabilities with excellent high viscosity.
Applications: Baking mixes, Fine bakery wares, Sauces/dressings, Dry baked goods, Confectionery products etc.
Benefits: Very strong viscosity development, Viscosity/texture control, Thickening agent, Improvement of crumb, Stabilization of food preparations etc.
Applications: Baking mixes, Fine bakery wares, Sauces/dressings, Dry baked goods, Confectionery products etc.
Benefits: Very strong viscosity development, Viscosity/texture control, Thickening agent, Improvement of crumb, Stabilization of food preparations etc.
Genostar (Native)
Genostar (hot swelling) is a low-germ count starch.
Applications: Fillings, Sauces/dressings, Delicatessen products, Confectionery products, etc.
Benefits: Extremely low germ count, Viscosity/texture control, Thickening agent, Stabilization of food preparations, etc.
Noblestar (Native)
Noblestar is a Wheat Starch (hot swelling) with neutral pH.
Applications: Fine bakery wares, Dry baked goods, Baking mixes, Fillings, Sauces/dressings, Delicatessen products, etc.
Benefits: Viscosity/texture control, thickening agent, Stabilization of food preparations, Finer crumb in baked goods, Stabilization of food preparations.
Rice Starch (Native)
Rice Starch (hot swelling) capable of binding large amount of liquids.
Applications: Gluten-free products, Convenience and ready products, Soups and Sauces, Bakery products, Dairy products.
Benefits: Viscosity/texture control, Thickening agent, Stabilization of food preparations, Neutral taste, Creamy mouth feeling.
Applications: Gluten-free products, Convenience and ready products, Soups and Sauces, Bakery products, Dairy products.
Benefits: Viscosity/texture control, Thickening agent, Stabilization of food preparations, Neutral taste, Creamy mouth feeling.
Tapioca Starch T2 (Native)
Tapioca Starch T2 (hot swelling) with good swelling properties and neutral taste.
Applications: Convenience products, Frozen products, Soups / Sauces, Bakery products, Dairy and soy products.
Benefits: Viscosity/texture control, Thickening agent, Stabilization of food preparations, Improving of mouth feeling, Fat reduction, Improving of fresh-keeping.
Applications: Convenience products, Frozen products, Soups / Sauces, Bakery products, Dairy and soy products.
Benefits: Viscosity/texture control, Thickening agent, Stabilization of food preparations, Improving of mouth feeling, Fat reduction, Improving of fresh-keeping.