Ulrick and Short Starch Set To Improve Baked Goods

Ulrick & Short has developed a range of cold swelling starches that provide texture and stability to baked goods.

The Synergie range, like other products, can be used to deliver body, texture, stability and mouthfeel to baked goods.

But because the starches are process friendly, they do not require high-speed mixing or high water content.

Furthermore they do not need to be declared on ingredients label, with the flagship of the range, which is made from wheat, only needing defined as ‘wheat flour’, the maize derived starch, defined as ‘cornflour’ and the tapioca derived ingredient labelled as ‘tapioca starch’.

Ulrick & Short use a combination of three drying methods: spray drying, extrusion and ‘fluculation’ where a gentle drying procees is exerted on starch that has not been finely milled.

The cleaner label starches can also extend shelf-life by up to 1.5 days.