01 | Tapioca Starch.
It is divided into Native Starch and Modified Starch.
Native Tapioca Starch.
The native tapioca starch has the great advantage that it prevents syneresis meaning that it retains moisture over time without releasing it (such as corn starch, wheat starch, etc.).
It does not contain gluten (GLUTEN FREE PRODUCTS), it is tasteless (neutral in taste), odorless and can keep the product fresh for a longer time.
It is widely used by the confectionery and dairy industries.
In addition, it is suitable for the production of meat products and cold cuts as it retains the existing moisture in the products.
The product is packed in paper bags weighing 25kg.
Modified tapioca starch TAS-110 (E 1422) AMSCO.
This modified tapioca starch is suitable for the production of:
A. Desserts - yogurt dish with "firm" structure and "velvety" texture.
B. Ketchup - mayonnaise - sauces.
C. Vegetable - vegan cheeses..
This starch is used as a stabilizing agent, without affecting the taste of the final product, with resistance to low PH, high - low temperature and mechanical stress.
The product is packed in paper bags weighing 25kg.
Modified tapioca starch MR-300 (E 1414) AMSCO.
This modified tapioca starch is suitable for the production of yogurt dessert, as well as desserts / vanilla creams, chocolate. Adding it results in a “velvety” creamy texture.
It can be used in confectionery (preparation of sugar paste, toppings, for fillings, etc.).
This starch is used as a stabilizer in products, without affecting the taste of the final product.
The product is packed in paper bags weighing 20kg.
Modified RA - 29 tapioca starch.
This modified tapioca starch is suitable for the production of:
A. Refrigerated - frozen products having high resistance to low temperatures.
B. Noodles and
C. Vegetable - vegan cheeses.
This starch is used as a stabilizer but it also partially emulsifies the final product, giving a "soft body" so that during the baking - melting of the vegetable cheese a highly desirable stringing occurs.
The product is packed in paper bags weighing 25kg.
Modified tapioca starch MR-200 (Ε 1414).
This modified tapioca starch is recommended for use in confectionery products (cake doughs, muffins, soft cookies, etc. products), as well as for making toast bread.
It is used as a stabilizer, preventing the contraction effect, giving the products resistance in freezing conditions. Main advantages of using it are:
Retention of "moisture" in the body of the product, keeping it soft and fluffy.
Improvement – increase of the volume of the final product.
By using it in toast bread, during baking, the product does not crumble and becomes crispier! The product is packed in paper bags weighing 20kg.
Modified tapioca starch NEOVIS T – 100 (Ε 1412).
This modified tapioca starch is recommended for soft and fluffy doughs (panckakes). It is used as a bulking and stabilizing agent. Big advantages by usage of NEOVIS T – 100 are:
Increase in product volume.
Pleasant and "melting" mouthfeel.
C. Vegetable - vegan cheeses.
The product is packed in paper bags weighing 20kg.
Modified tapioca starch MT – 01 (E 1420).
This modified tapioca starch is suitable for the preparation of refrigenated-frozen products as it has a high resistance to low temperatures. Suggested products for usage of MT – 01:
Α. Noodles.
Β. Muffins – Soft cookies .
This starch is used as a stabilizer in products and helps to partially "emulsify" the final product. With its use, the final product becomes more "fluffy" and gives a softer body. Reconnended for use in Muffins – soft cookies.
The product is packed in paper bags weighing 20kg.
TEXTARCH # 01 (E 1412).
TEXTARCH#01 is a new innovative product as it consists of 99% modified tapioca starch (Ε 1412), mixed with emulsifiers. This product was developed for a variety of applications, since it can be used as a stabilizer, emulsifier or volume enhancer to the final product. TEXTARCH#01, can be used for producing:
Α. Products for heating – cooking in a microwave oven (e.g. breaded chicken bites).Starch maintains the product's crisp texture, without "flaking" after cooking.
Β. – Croissants where the dough is fluffy and soft and without crumbling on the outer layer. - Crackers for a crunchy and tight structure, without crumbling.
C. Fried products (donnuts, doughnuts), with the final product being fluffier, with a crispy texture, wonderful melting mouthfeel. The product remains for more than 3 days in perfect condition.
The product is packed in paper bags weighing 20kg.
K – 1G (E 1420).
K – 1G consists of modified tapioca starch (E 1420), mixed with vegetable fats and emulsifiers. This product has been created for application in breaded products based on fish or meat where the pre-dusting process is followed for their production. Using it achieves:
"Binding" between breading - meat, without creating gaps and without crumbling.
Optimizing and maintaining crispness.
Reduction of oil taste in the final product.
The product is packed in paper bags weighing 20kg.
BATTER STARCH #350 (E 1412).
BATTER STARCH #350 consists of modified tapioca starch (E 1412), mixed with vegetable fats and emulsifiers. This product has been created for application in breaded products (fish, meat) where "batter" is used for their production.
By using it is achieved:
Improving the ability to bind – hold the breading in the raw material.
The product is packed in paper bags weighing 20kg.
Modified tapioca starch TAS – 080 (Ε 1422).
This modified tapioca starch is suitable for preparatiion of Ketchup, mayonaise and other sauces.
Is is used as a stabilizer in products, without affecting the taste of the final product, with resistance to low PH, high - low temperatures and mechanical stress. Its great advantage is the retention of moisture in the final product. The product is packed in paper bags weighing 25kg.