Yes, you can literally have you cake and eat it!

– low fat cakes
– clean label (no E Number) solution
– cost effective- replace fat with water
– Gluten free baking potential

This post will describe how a baker can replace fat by up to 30% in a standard cake recipe whilst maintaining the same batter viscosity using Etenia™ Legato™ potato starch.

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As found in Sainsbury’s and other specialist supermarkets, Farina is another name for native potato starch often aimed at consumers in consumer friendly pack sizes.

Potato Starch is readily used in Asian and African cooking as a standard flour-type thickener.  Potato Starch also offers a GMO free, Gluten Free & E-Number free alternative to flours and modified flours in conventional baking, soups and sauces.

If you are interested in Gluten Free cooking and baking with Potato Starch, please contact us.

AVEBE has launched ELIANE™ C200 for the snack food industry.

ELIANE™ C200 provides high expansion which makes fried coated nuts stand out among current market standards. It provides an appealing snack with immediate flavour release and a superior crispy bite that consumers appreciate.

ELIANE™ offers greater flexibility in coating levels

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