TIC Gums - Ice crystal control in frozen dough

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Frozen Dough

Blocking the formation of ice crystals in frozen dough is the gold standard. The TIC Pretested® Colloid line stands up to frozen applications by blocking ice crystals as well as adding flexibility and strength to the end product.

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All Natural Organic Kosher Reset

Product	Usage Level	Features
Ticaloid® 451 "T" Powder	4-6 oz per 100 pounds flour + 5 parts additional water	Improves freeze/thaw stability and adds flexibility; increases moisture retention and dough viscosity; all natural
Ticaloid® 1023 T Fine Powder	4-6 oz per 100 pounds flour + 5 parts additional water	Improves freeze/thaw stability and adds flexibility; increases moisture retention and dough strength; adds flexibility
For a stabilizer that best meets your needs, please contact our Gum Gurus® at (800) 899-3953 or chat with them using the buttons at the top of the page.

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Cheese Sauce: Does This Have Gum In It?

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YouTube Series “Does This Have Gum In It” Demonstrates How Gums and Gum Systems Allow Fat Reduction
In this latest episode of the popular internet series "Does This Have Gum In It?", host Harold Nicoll talks with Gum Guru® Maureen Akins about the benefits of using gums to replace or reduce fat content in cheese sauce without sacrificing key textur...
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