Tate and Lyle Launch Starch to Combat Collapsing Cakes
Tate & Lyle is launching a new modified corn starch which claims to stop cakes collapsing when cut without compromising the texture.
The multi-national’s new product, Resistamyl 140, can be used in hot-processed creams for pastry or biscuit layers to create a firm, easy-to-cut product that does not compromise mouth-feel.
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Furthermore Resistamyl 140 can be used to alter viscosity meaning bakers can combine the starch with their current starches to suit their product needs.
Tate & Lyle claim the new product, which is an extension of their existing Resistamyl line, is easy to handle with only a short cooking time required.