Enhance the texture of baked snacks

The PRECISA™ Crisp line of texturisers can add the right crispness to localised baked snacks and provide Asia's diverse consumers authentic textural and eating experience, according to Ingredion.   

The texturisers offer differentiated functionality, providing manufacturers with a number of solutions to address varying formulation and process needs. In processing, the texturisers help create more cohesive dough that is easier to handle and sheet.

(Photo: Dreamstime)

The PRECISA™ Crisp series also widens the range of textures in snacks from delicate and melt-in-your-mouth to thick and crunchy, and it allows developers to create differentiated snacks that addresses local tastes and preferences.

“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, Senior Vice President of Asia Pacific and President of EMEA. “The new series of PRECISA™ Crisp texturisers allows manufacturers to customise desired textures, from “soft” and “snapping” to “hard” and “shattering”.”

PRECISA™ Crisp texturisers can be used in formulating potato chips, crackers and biscuits. A variety of bases offer different product functionalities that best fits the product and labelling requirements of manufacturers.  

Ingredion offers a wide range of texturisers for snacks in Asia, giving manufacturers options to address both today’s process and label requirements and tomorrow’s trends.

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