Tapioca ingredient tweaked for lower fat pastry

New clean label maize starch promises greater stability

30-Jul-2009

Ulrick & Short has developed a modified starch replacement made from waxy maize for sauces and ready meals that it says offers greater stability than previous versions.

Ulrick & Short spins new wheat starch for batters

09-Jul-2009

A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura batters, the company says, and is an alternative to chemically-modified or high amylose starches.

Ulrick & Short launches flocculated starch for sauces

25-Jun-2009

Ulrick & Short is launching a new maize-based starch made using its flocculation technology, which is said to reduce energy needed to make lump-less sauces and help preserve flavours.

Tapioca ingredient tweaked for lower fat pastry

Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.

Related Topics

New clean label maize starch promises greater stability

Ulrick & Short spins new wheat starch for batters

Ulrick & Short launches flocculated starch for sauces