For bakestable custards and fruit fillings
Starch is widely used in bakestable fillings such as custards and fruit fillings, to stabilize the filling and prevent it from leaking from the pastry during baking. Our starches improve storage stability for both chilled and frozen products.
Instant custards, such as those used in Danish pastries, require a short texture, creamy mouthfeel, and stability during baking. Lyckeby starches help you achieve these properties in a high-quality bakery custard.
Starches of potato origin are particularly suitable for fruit fillings and custards, as they provide a neutral taste that doesn’t mask the fruit flavor like starches from other origins might do. They are also colorless and transparent, and don’t mask the color of the fruit.