is the primary cause of staling in soft pastries. if you're an experienced croissant baker, you may already deal with it in various ways, for example by using hydrates of distilled monoglycerides, which interact withstarch to provide superior anti-staling performance. but other flour components that...
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certified as non-gmo. discover more about claria® functional clean-label starches> consistatm starch our consistatm starch line includes both non-gmo and traditional variants. consistatm is a thickening maize starch that can be used in applications with mild cooking such as processed meats, soups and...