Ticaloid® GF 313 is a versatile hydrocolloid system that was developed for sweet baked goods, such as muffins and cakes. Ticaloid GF 313 will help you achieve textural attributes lost when switching to gluten-free formulations, such as softness, cohesiveness, and batter viscosity to suspend delicious additions, like blueberries.
Description
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Category
bakery, baked good, gluten-free, gluten free
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Usage Level
0.25-0.50% on flour weight basis
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Soluble
Cold Water Soluble
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0.10-0.30% of the flour weight
Increases batter stability and suspension of particulates; contributes to an improved crumb structure
Bakery, Cakes & Muffins
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0.25-0.50% of the flour weight
Achieves greater softness, cohesiveness and batter viscosity in sweet baked goods
Bakery, Gluten-free