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

  • Category
    bakery, baked good, gluten-free, gluten free
  • Usage Level
    0.25-0.50% on flour weight basis
  • Soluble
    Cold Water Soluble
  • Kosher
    Kosher
  • All Natural
    No
  • GMO Status
    GMO
  • Usage Level
    Features
    Application
  • 0.10-0.30% of the flour weight
    Increases batter stability and suspension of particulates; contributes to an improved crumb structure
    Bakery, Cakes & Muffins
  • 0.25-0.50% of the flour weight
    Achieves greater softness, cohesiveness and batter viscosity in sweet baked goods
    Bakery, Gluten-free