Interstarch Highlights Bakery Ingredients at iba 2025

At iba 2025, Interstarch will showcase its range of wheat‑derived functional ingredients—AllStarch WN1, AllStarch 1550, CWS (cold‑water‑swelling) starches and AllStarch vital wheat gluten—designed to elevate volume, texture and shelf life in premium baked goods.

Volume, Crisp and Shelf‑Life Extension
AllStarch WN1 and 1550 are native wheat starches that strengthen dough structure while allowing bakers to modulate protein levels for optimal crumb and crust properties. In medium‑moisture products, they deliver lasting softness and reduced stickiness; in low‑moisture items, they promote a light, crunchy bite. Key benefits include freshness prolongation, improved crumb structure, moisture retention and targeted adjustment of protein content.

Cold‑Water‑Swelling (CWS) Starches for “Clean Label” Viscosity
Interstarch’s CWS starches form instant cold gels that boost water absorption and dough plasticity—without pre‑gelling or additives—enabling “clean‑label” claims. Their body‑forming action prevents mealy defects, enhances crunchiness and cohesion, slows staling and even provides a fermentable‑sugar source to support fermentation.

AllStarch Vital Wheat Gluten for Strength and Softness
AllStarch vital wheat gluten reinforces low‑gluten and lower‑quality flours, increasing water absorption, dough strength and stability through mixing, fermentation and proofing. Its use yields higher‑volume loaves with softer crumbs and extended shelf life—ideal for protein‑enriched and frozen‑dough applications.

Visit Interstarch at Hall 6, stand C.045 to discover how these ingredient solutions can help you produce high‑quality, consistent bakery products at scale.