Ticaloid® GR 5420 is a system of hydrocolloids recommended for bakery mixes, bagels, breads, muffins and other baked goods. Ticaloid® GR 5420 is designed to provide moisture retention, improve crumb structure and improve dough texture and batter viscosity in finished food applications.  It is cold water soluble and can be blended into bakery dry mixes for ease of use.

For a Non-GMO option, Ticaloid® GR 5420 NGMO is available.


  • Category
    bakery, bagels, bread, muffin, cookies, bakery mix
  • Usage Level
    2-5 oz/100 lbs flour
  • Soluble
    Cold Water Soluble
  • Kosher
  • All Natural
  • GMO Status
  • Usage Level
  • 2-5 oz per 100 lbs flour
    Replaces 100% guar gum in baked goods. Increases shelf life with excellent moisture retention and stable crumb structure. Economical
    Bakery, Baked Goods