Maltodextrins + corn syrup solids
MALTRIN^® maltodextrins enhance texture and tenderness in cookies, cakes, muffins and other bakery products. In reduced-fat baked goods, MALTRIN^® maltodextrins can act as a fat mimetic by controlling the water to provide a moister and richer mouthfeel.

Starches
INSCOSITY^® modified food starches are cold water swelling starches that retain their granules throughout the gelatinization process. These products are very well suited for stabilizing water in bakery systems like cakes, muffins and soft and chewy cookies. These advantages are especially apparent in cakes intended for long frozen shelf life.

PURE-COTE^® modified food starch can be used to extend the shelf life of wheat flour tortillas as measured by rollability and prevention of cracking due to moisture loss. These starch products can also be used to improve texture and crispness of pizza dough, especially those intended to be par-baked and frozen or fully baked and frozen. These starches, combined with MALTRIN^® maltodextrins, can make clear coatings on baked goods for appearance, protection or adherence of seeds, seasonings and other particulates.

Fibers
TruBran^® corn bran is an excellent tool for fortifying almost any baked good with dietary fiber. Because of its high fiber content, low color contribution, low water absorption and bland flavor, it can be added at levels sufficient to justify fiber claims without sacrificing product quality.

Sweet Goods – TruBran^® corn bran is an excellent way to fortify almost any baked good with dietary fiber. In sweet baked goods such as waffles, cookies and muffins, it can be used to enhance color and texture while maintaining a neutral flavor. Unlike other fibers, TruBran^® ingredients have low water absorption making them easy to incorporate. Because of its high fiber content, it can be added at levels sufficient to justify fiber claims without sacrificing product quality.

Breads – It is easy to incorporate TruBran^® corn bran into bread products by blending it with other dry ingredients. In breads, rolls, pizza crust and tortillas, a "good" or "excellent" source of fiber claim can be achieved. Using the coarse particle size F75R in breads, rolls or tortillas can also visually confirm the presence of a healthy grain.