Cost savings with fat reduction
Award-winning bakery ingredient
N-DULGE® FR tapioca dextrin and starch solution can help you replace up to 50% of fat in cake formulations. SUSTAGRAIN® wholegrain barley flour and N-DULGE® FR tapioca dextrin and starch solution can substitute up to 50% of fat in shortcrust and puff pastry, delivering significant cost savings to your recipes.
Fibre and wholegrain goodness
HI-MAIZE® 260 resistant starch delivers up to 60% 'hidden fibre' to white breads, cakes and pasta.
SUSTAGRAIN® wholegrain barley flour and flakes offer the highest fibre content of any wholegrain ingredient. They are compatible with a variety of bakery applications and are exclusively distributed in Europe, the Middle East and Africa (EMEA) by Ingredion in Europe.