Delivering

Desired
Performance in
Baking
-
Cargill Modified
Starch

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 Agenda

1. What is Modified Starches?

2. Cargill Pregelatinized Starch Solutions

3. Cold Water Soluble Instant Starch

Spray Cooking Process

4. Innovation concepts in Bakery

2 Delivering Desired Performance in Baking – Cargill Modified Starch

 What is Modified
Starches?

3 Delivered Desired Performance in Baking: Cargill Modified Starch

Modified Starches
1. Chemical Modification

2. Physical Modification Physical

(Pregelatinized Starch) Modification

Spray-
Roll Drying Extrusion
cooking

4 Delivered Desired Performance in Baking: Cargill Modified Starch

 Cargill
Pregelatinized
Starch Solutions

5 Delivered Desired Performance in Baking: Cargill Modified Starch

 Pregelatinized Starches
Pregel starches are starches that develop viscosity without the
need for heat. A food manufacturer does not need to pre-cook
Starch
the starch to obtain texturizing benefits.

OUR OFFERING Instant Pregelatinized Texturizers

• Native / Label Friendly Instant Pregel Starches
• Non-GMO Instant Pregel Starches
• Modified Instant Pregel Starches
• Solids Extension Instant Pregel Starches

Features
Nature-derived, renewable raw materials.
Diverse offering of products
Strong quality reliability focus & strict
testing protocols.
Benefits
Label-friendly ingredients, broadly accepted by consumers.
Allowing for a wide range of texturizing properties & tailored
solutions.
Safe products with reliable functionality, meeting the industry’s
processing requirements.

6 Delivered Desired Performance in Baking: Cargill Modified Starch

Pregelatinized Starches
MAIN APPLICATION AREAS

• Cakes, • Sheeted apps

Muffins, • Crackers
Cookies • Chips
• Loaf Bread, • Coated apps
Buns, Pastries
• Biscuits
SNACKS
BAKERY &
CEREALS

DRY
OTHER
MIXES
• Instant Bakery • Microwave
fillings, Cake mixes
• Baked stable • Steam Cake
fillings Mixes

7 Delivered Desired Performance in Baking: Cargill Modified Starch

 Cold Water Soluble
Instant Starch
(CWS)
Spray-Cooking Process

8 Delivered Desired Performance in Baking: Cargill Modified Starch

Expectation /Challenge to Food
Formulator

Expect change
Formulation may need to be tweaked to get
optimal results

Label-friendly starches work

Helping manufacturers clean up their label for
higher consumer acceptance, offer huge
opportunities to meet consumer un-met needs

Delivers better experience

Greater texture and viscosity receiving more
deserved attention where it can be a deciding
factor in consumer taste preferences

9 Delivered Desired Performance in Baking: Cargill Modified Starch

 C*HiForm™ Range
A range of Spray Cooked Cold Water Swelling Starches delivering
higher viscosity development and excellent dispersibility. Easy-to-
process, it delivers improved stability and textural advantages in the
CWS
end product whilst providing Cost Optimization Starch

OUR OFFERING C*HiForm™ Range

• Native waxy corn starch; agglomerated, clean label
solution
• Modified waxy corn starch & tapioca starch;
agglomerated & non-agglomerated products

Features
Excellent dispersibility
Instant & higher viscosity development
Improved heat tolerance in neutral &
acidic conditions
Starch pre-cooked in optimal conditions
Benefits
Improving ease of use as well as a processing savings (no
lumping)
Improved texture and texture stability in the end-product as
well as cost saving through reduced processing steps.
Suitable for use in intense conditions
Improved transparency and glossiness, less stickiness

10 Delivered Desired Performance in Baking: Cargill Modified Starch

 Cold Water Swelling Starch
Cold water swelling starches (CWS starches) are
pregelatinized (instantized) by atomization and spray-cooking
a starch slurry with steam in a spray nozzle followed by drying
in a spray tower.

11 Delivered Desired Performance in Baking: Cargill Modified Starch

Cold Water Swelling Starch
Cold water swelling starches (CWS starches) can be
agglomerated to increase product particle size. Agglomeration
provides for better dispersion of the product in liquids.

Spray Dryer with Integrated and External Fluid Bed Agglomerator

12 Delivered Desired Performance in Baking: Cargill Modified Starch
 CWS starches ensure easy processing

BENEFITS BENEFITS
• Improved dispersibility • Higher viscosity
• Lower cost-in-use • Improved texture
• Flexibility in processing stability

Processing
& Ease-of- Viscosity
Use

Appearance Heat
& Texture Stability

BENEFITS BENEFITS
• Improved heat • Improved heat
tolerance tolerance

13 Delivered Desired Performance in Baking: Cargill Modified Starch

 CWS starches ensure easy processing

BENEFITS
• Improved dispersibility
• Lower cost-in-use
• Flexibility in processing

Processing
& Ease-of- Viscosity
Use

Appearance Heat
& Texture Stability

14 Delivered Desired Performance in Baking: Cargill Modified Starch

 Processing & Ease-of-Use

o Improved dispersibility in hot & cold

liquids
o Lower cost-in-use due to lower dosage &
BENEFITS

less product loss.

o Flexibility in processing in more critical
dispersing systems (batch), enabling a
higher addition rate and resulting is less
dust formation.

15 Delivered Desired Performance in Baking: Cargill Modified Starch

 Dispersibility classification

Not-acceptable Acceptable

High speed
High speed

Low speed
Low speed

RD CWS

16 Delivered Desired Performance in Baking: Cargill Modified Starch

 Improved dispersibility

Powder Stirring speed

addition
speed 800 rpm 600 rpm 400 rpm

Fast

Roll-dried

Slow

Fast

CHiForm™

Slow

17 Delivered Desired Performance in Baking: Cargill Modified Starch

Flexibility in processing
BENEFITS
o Improved dispersibility hot/cold liquids: excellent
for CHiForm™ A
o No floating on liquid surface due to intact swollen
granules
o More flexible dosing speed: faster addition of
CWSS vs RD possible whilst ensuring good
dispersibility
o EHS: low dust formation with CHiForm™ A
o No lumping due to inclusion in high solid liquids
CWSS provide the correct texture at a lower dosage
while RD will lump.

18 Delivered Desired Performance in Baking: Cargill Modified Starch

 CWS starches deliver higher viscosity
& improved stability
BENEFITS
• Higher viscosity
• Improved texture
stability

Processing
& Ease-of- Viscosity
Use

Appearance Heat
& Texture Stability

19 Delivered Desired Performance in Baking: Cargill Modified Starch

 Viscosity

BENEFITS
o Higher viscosity development and a wide
ability to adjust the viscosity build-up speed.
o Unique rheological behavior in
dilute/concentrated systems.
o Improved texture stability due to reduced
retrogradation & syneresis.

20 Delivered Desired Performance in Baking: Cargill Modified Starch

 CWS starches deliver higher viscosity
& improved stability

• Lower dosage level to reach same viscosity without

lumping, delivering a cost saving.

• Higher viscosity development, which is more pronounced

in a concentrated system.

• Improved textural stability as a result of reduced

retrogradation.

• Control of the speed of viscosity development.

21 Delivered Desired Performance in Baking: Cargill Modified Starch

 CWS starches demonstrate improved
heat tolerance

Processing
& Ease-of- Viscosity
Use

Appearance Heat
& Texture Stability

BENEFITS
• Improved heat
tolerance

22 Delivered Desired Performance in Baking: Cargill Modified Starch

 Heat stability

BENEFITS
o Improved heat tolerance and heat
stability making it highly suited for
applications where intense heating is
applied

23 Delivered Desired Performance in Baking: Cargill Modified Starch

 Improved Heat Stability
BENEFITS
o Improved heat stability making it highly suitable for applications
where intense heating is applied

RD

CWS

During holding time, RD is losing viscosity, while CWS still

shows increasing viscosity;

24 Delivered Desired Performance in Baking: Cargill Modified Starch

 Improved Heat Stability
Before baking

Instant
Instant
custard with
custard with
roll-dried
CWS starch
starch
After baking

Better shape collapsed

retention shape

25 Delivered Desired Performance in Baking: Cargill Modified Starch

 CWS starches improve appearance &
texture

Processing
& Ease-of- Viscosity
Use

Appearance Heat
& Texture Stability
BENEFITS
• Improved smoothness,
creaminess & softness
• Reduced stickiness

26 Delivered Desired Performance in Baking: Cargill Modified Starch

 Pregel VS CWS Finished Product
Appearance

Instant
Instant
pudding with
custard with
roll-dried
CWS starch
starch

Working
Smoother, to Feed Grainy, dull
more shine & the World appearance
gloss

27 Delivered Desired Performance in Baking: Cargill Modified Starch

 Innovation
Concepts in Bakery

28 Delivered Desired Performance in Baking: Cargill Modified Starch

 Our solutions to help your
29
business thrive
Cargill’s CWS products-
CHiForm™ 12791 will bring

Cracker Baked Potato Chip & 3D snack

 Crispier texture  Light and Crispier texture
 Visible layering  Smooth surface
 Machinabilty ( Thin sheeting)  Better expansion control

Starch Label Advantage VS RD

Better expansion,
Corn Starch(Clean label) ,
CHiForm™ A 12791 crispier and lighter
Non-GM
texture

30 Delivered Desired Performance in Baking: Cargill Modified Starch

 Dough Processing and Machinability
improvement thanks to stable rheology
property of 12791

Stability:
12791 > RD

31
 Baked potato chip- Result
T1 T2 T3
Roll-dried A Roll-dried B 12791, 100%
Height of
3.5 3.8 4.2
20 pcs chips, cm
Difference Ref +8.6% +20%

T1 T2 T3

C*HiForm A 12791 gives better expansion, smoother appearance;

32 Delivered Desired Performance in Baking: Cargill Modified Starch

 Where our solution applied?
Baked Chips
Ingredients: Potato flakes,
potato starch, Hiform A
12791, pulverized sugar,
Vegetable Oil, sodium
bicarbonate, salt, calcium
carbonate and lecithin
Value creation: crispier
texture, better expansion
and smoother
appearance
33 Delivered Desired Performance in Baking: Cargill Modified Starch
Puff Snack Sandwich Biscuits Multigrain Cookies
Ingredients: Potato flakes, Ingredients: Wheat flour, Ingredients: Wheat flour,
potato starch, Hiform A peanut butter, vegetable oil, Vegetable oil, oats, sugar,
12791, pulverized sugar, sugar, glucose syrup, black sesame, pumpkin seeds,
calcium carbonate, salt, skimmed milk powder, sunflower seeds, black raisin,
lecithin and vegetable oil. leavening agent, HiForm A Glucose Syrup, HiForm A
12791, whey powder, salt, 12791, raising agent, and salt
Value creation: smooth cheese powder, yeast and
surface, better expansion. flavour Value Creation: improve
grain, retain moisture,
Deliver unique texture for
indulgence Value Creation: Batter control texture
viscosity, increase volume,
better crispiness
 Fruit Cake

• Sweet Goods: Fruit stability

Control C*HiForm 12748

34 Delivering Desired Performance in Baking – Cargill Modified Starch

CWS Delivers Desired Performance in Baking

Deliver
unique Better
texture for Appearance
indulgence
Smooth surface
Enhance mouth
feel Natural Better expansion Processing and
Better layering Machinability
image for
improvement for
healthy Cost
claims effective
Improve dough rheology
Clean label & Help to achieve very
thin sheeting without
Non-GMO breaking

35 Delivered Desired Performance in Baking: Cargill Modified Starch