Ingredion introduces cold swelling starches for bakery fillings
Swely Gel Medium –all-purpose cost-effective texturising solution for instant bakery fillings with good process and freezing stability. It delivers a creamy texture profile, ideal for yellow bakery cream fillings, suitable for most for instant bakery filling recipes and processes, with good process and freezing stability.
Swely Gel 100 – Modified potato starch suitable for milder processes here excellent dispersibility is required.
Swely Gel 200D – Designed for more demanding processing conditions and freezing stability, this modified potato starch can be used to create premium indulgent textures with best firmness in instant yellow bakery cream fillings with an excellent baking stability.