SIMPLE AND NATURAL INGREDIENT SOLUTIONS

ON-TREND SOLUTIONS TO MEET GROWING HEALTH AND NUTRITION NEEDS

HELP OUR CUSTOMERS ADAPT TO MODERN CONSUMER TASTES AND HEALTHY LIFESTYLES

UNDERSTAND CHANGING NEEDS OF OUR CUSTOMERS

CLEAN AND FRIENDLY LABEL

Bakery

Bakery

A bakery is a flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies. Bakeries can provide a wide range of types which provide different textures such as cake with soft and smooth texture, or cookie which is crispy and crunchy.

Create better baked goods with enhanced texture and improved nutrition from our wide range of functional flours and starches.

Deliver the bakery products that solve your challenges

Solve your challenges with superior solutions that provide:

  • Enhance the moisture retention
  • Improve the texture and stability of bakery
  • Replace fat, add fiber, reduce or remove egg components, or reduce sugar to create baked goods
  • Overcome common shelf life and textural challenges

Find the bakery applications to suit your customer preference

Product Extended shelf-life Freeze-Thaw stability Firmness Volume Improve water retention
CASSTEX 21 ••
CASSTEX 22 •••
CASSBAKE 31 ••• •• •• ••
CASSBAKE 101 •• •• •• ••• •••
CASSBAKE 585 •• •• ••• •• ••
CASSTEX 51 ••• ••• •••• ••• •••
CASSMAX 20 ••••• ••••• •• ••••• •••••

Bakery Products

CASSTEX 21 Product description: Modified tapioca starch

  • IMPROVE EXPANSION
    Provide high expansion and open structure.
  • IMPROVE THE TEXTURE AND STABILITY
    Create the desirable texture for your product. Reduce spread and create viscosity.
  • CONTROL MOISTURE
    Optimize the moisture of your product during baking and storage.
  • PROVIDE CRUNCHINESS
    Create crunchiness and crumb texture.

Application Summary

CASSTEX 21
is suitable for the products that need crumb and open structure. It helps enhance water releasing during cooking process.

Typical Application Include

Usage Tips
CASSTEX 21 may be use 5-10% in recipe.
  • CRUNCHINESS
  • GOOD EXPANSION

CASSTEX 22 Product description: Modified tapioca starch

  • IMPROVE EXPANSION
    Provide high expansion and open structure.
  • IMPROVE THE TEXTURE AND STABILITY
    Create the desirable texture for your product. Reduce spread and create viscosity.
  • CONTROL MOISTURE
    Optimize the moisture of your product during baking and storage.
  • PROVIDE CRUNCHINESS
    Create crunchiness and crumb texture.

Application Summary

CASSTEX 22
is suitable for the products that need crumb and open structure. It helps enhance water releasing during cooking process.

Typical Application Include

Usage Tips
CASSTEX 22 may be use 5-10% in recipe.
  • CRUNCHINESS
  • GOOD EXPANSION

CASSBAKE 31 Product description: Modified tapioca starch

  • ENHANCE THE MOISTURE RETENTION
    Optimize the moisture of your product during baking and storage.
  • IMPROVE THE TEXTURE AND STABILITY
    Create the desirable texture of your product. Provide open structure and improve dough strength.
  • IMPROVE SOFTNESS
    Provide soft gentle texture.

Application Summary

CASSBAKE 31
is suitable for the products that need crumb and open structure. It helps enhance water releasing during cooking process.

Typical Application Include

Usage Tips
CASSBAKE 31 may be use 5-10% in recipe.
  • MOISTURE RETENTION

CASSTEX 32 Product description: Modified tapioca starch

  • ENHANCE THE MOISTURE RETENTION
    Optimize the moisture of your product during baking and storage.
  • IMPROVE THE TEXTURE AND STABILITY
    Create the desirable texture of your product. Provide open structure and improve dough strength.
  • IMPROVE SOFTNESS
    Provide soft and gentle texture.

Application Summary

CASSTEX 32
is suitable for the products that need to maintain moisture during storage and provide desirable texture.

Typical Application Include

Usage Tips
CASSTEX 32 may be use 5-10% in recipe.
  • MOISTURE RETENTION

CASSBAKE 101 Product description: Cassava flour

  • IMPROVE THE TEXTURE AND STABILITY
    Create the desirable texture of your product.
  • HEALTH BENEFITS
    Replace fat and add fiber.
  • GLUTEN-FREE BAKE GOOD
    Provide good structure, creating gluten-free baked goods with all the appeals of those containing gluten.
  • MOISTURE RETENTION
    Have capacity to retain water and avoid its migration.

Application Summary

CASSBAKE 101
is the premium quality gluten-free flour. It is easy to use in recipes in place of traditional grain-based flour or gluten-free flour blend especially in baking products.

Typical Application Include

Wafer and biscuit:
CASSBAKE 101 (2.5-5%) is improving the structure of wafer and give more crunchy.

Baked goods:
CASSBAKE 101 is a good choice for gluten-free baking bakery.

Brownie:
Provide soft texture and reduce water migration.
  • GLUTEN FREE

CASSBAKE 585 Product description: Sour tapioca starch

  • CLEAN LABEL
    CASSBAKE 585 is a naturally modified starch using a fermentation technology.
  • TEXTURIZER
    Good performance in bakery. Makes the product that produces soft and alveolar structures, differed from native tapioca starch.
  • SELF EXPANSION
    Provide high expansion in bakery products without the use of any chemical leavening agents.
  • GLUTEN FREE BAKE GOOD
    Being an appreciated gluten-free ingredient.

Application Summary

CASSBAKE 585
is made from cassava, possessed with a unique baking expansion property suitable for enhancing quality of cassava based bakery products. It is used in traditional products in bread-making because of its expansion property, which forms a light, alveolar structure and dismisses the use of any chemical or biological ferment.

Typical Application Include

Cheese bread:
Provide big pocket bread with superior texture.

Tapioca biscuit:
CASSBAKE 585 can be used for making very airy and light crispy biscuit.

Salted tapioca pie:
Golden brown pie flaky crust with chewy texture inside.

Tapioca cheese stick:
CASSBAKE 585can be used for gluten free bakery products and suited for traditional Brazilian recipe which contains cheese.
  • GLUTEN FREE
  • SELF EXPANSION WITHOUT LEAVENING AGENTS

CASSTEX 51 Product description: Modified tapioca starch

  • IMPROVE THE TEXTURE AND STABILITY
    Create the desirable texture of your product. Provide open structure and improve dough strength.
  • IMPROVE SOFTNESS
    Provide soft and gentle texture.
  • GLUTEN-FREE BAKE GOOD
    Provide good structure: create gluten-free baked goods with all the appeals of those containing gluten.
  • MOISTURE RETENTION
    Retain water and avoid its migration.

Application Summary

CASSTEX 51
is suitable for the products that need an excellent stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Gluten-free baked goods:
Provide good structure, create gluten-free baked goods with all the appeals of those containing gluten.
  • TEXTURIZER

CASSTEX 52 Product description: Modified tapioca starch

  • IMPROVE THE TEXTURE AND STABILITY
    Create the desirable texture of your product. Provide open structure and improve dough strength.
  • IMPROVE SOFTNESS
    Provide soft and gentle texture.
  • GLUTEN-FREE BAKE GOOD
    Provide good structure: create gluten-free baked goods with all the appeals of those containing gluten.
  • MOISTURE RETENTION
    Retain water and avoid its migration.

Application Summary

CASSTEX 52
is suitable for the products that need an excellent stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Gluten-free baked goods:
Provide good structure, create gluten-free baked goods with all the appeals of those containing gluten.
  • TEXTURIZER

CASSMAX 20 Product description: Modified tapioca starch

  • ENHANCE THE MOISTURE RETENTION
    Optimize the moisture of your product during baking and storage.
  • IMPROVE THE TEXTURE AND STABILITY
    Create the desirable texture of your product. Provide open structure and improve dough strength.
  • IMPROVE SOFTNESS
    Provide soft and gentle texture.

Application Summary

CASSMAX 20
is suitable for the products that need to maintain moisture during storage and provide desirable texture.

Typical Application Include

Muffin:
Create batter viscosity and provide the excellent texture.

Doughnut:
Help improve dough strength and uniform expansion.

White bread:
Enhance water binding ability of your product and provide soft texture.

Brownie:
Provide soft texture and reduce water migration.
  • MOISTURE RETENTION
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With our deep manufacturing capability and product development expertise, we aspire to strengthen our existing partnerships and create new regional partners. Our company is committed to innovation and operational excellence.

Meet us at the upcoming events

17 - 19 March 2020

Food Ingredients China

SHANGHAI, CHINA
NATIONAL CONVENTION & EXHIBITION CENTER
BOOTH NO.61S02/61T03

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26 - 30 May 2020

Thaifex - World of food Asia

BANGKOK, THAILAND
IMPACT MUANG THONG THANI
HALL 10 BOOTH NO.RR27

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9 - 11 September 2020

FI ASIA INDONESIA

JAKARTA, INDONESIA
JAKARTA INTERNATIONAL EXPO
HALL A BOOTH NO. A-L38

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