The Precisa Crisp texturisers have been designed to bring enhanced textures to baked snacks, and allow better expansion and less breakage. They also help in the development of more localised snacks with authentic textures.
The new series’ differentiated functionality lets multi-solution manufacturers address varying formulation and process requirements. In processing, they help create more cohesive dough that is easier to handle and sheet.
The Precisa Crisp series also widens the range of textures available for snacks from “delicate and melt-in-your-mouth, to thick and crunchy”, and lets developers create differentiated snacks.
“By creating textures that appeal to more consumers, we can help manufacturers capitalise on the growing appetite for snacking and upcoming trends like ‘snackification’,” said Jorgen Kokke, Ingredion’s senior regional vice-president.
“The new series of Precisa Crisp texturisers allows manufacturers to customise desired textures, from ‘soft’ and ‘snapping’, to ‘hard’ and ‘shattering’.”
The ingredients can be used to formulate a variety of snacks, including potato chips, crackers and biscuits. They have a variety of bases to offer different product functionalities to suit product and labelling requirements.