TEXTURE IMPROVER RANGE

We provide a range of Texture Improvers for internal applications to enhance overall textures of the bases of choice.


Corn Improver – Texture Improver #1

For internal dough application on corn bases to improve the overall crispiness, expansion and shelf-life of the base. It can also mask the smell of corn.

Recommended Dosage – 1% in dough.


Expansion Improver – Texture Improver #2

For internal dough application when big expansion type of snack base is desired. It can help to retain aromatic flavours in snack and noodle-cake application.

Recommended Dosage – 1% in dough.


Noodle Cake Improver – Texture Improver #4

For internal noodle cake application, which aims to improve the overall texture and mouth feel of the noodle.

Recommended Dosage - 1% in dough.


Vegetarian Improver – Texture Improver #5

Vegetarian version of Texture Improve #1.

Recommended Dosage – 1%in dough.



Potato Improver – Texture Improver #6

For internal dough application for Potato base snacks, with the aim to substitute potato starch and flakes in effort to reduce raw material costs for such potato base snacks. With our Potato Improver, Potato flakes and starch and can be totally removed and replace with cheaper raw materials such as Wheat or Tapioca Flour without losing essence of potato.

This can reduce overall price of manufacturing Potato snack bases.

Recommended Dosage – 1% in dough.