718-381-0600

Cart Cart

Tapioca Syrup- (non gmo)

Tapioca Syrup- (non gmo)

by Bakers Authority

Regular price $95.50 Sale

Process in 1 business day

Our Non-GMO tapioca syrup is a bland flavored syrup that is neutral in flavor and transparent in color. Made from 100% tapioca starch, which comes from the cassava root.


Tapioca Syrup Packaging: Pail

Tapioca Syrup Pail Size: 5 Gallons

Tapioca Syrup Pallet Size: 36 - 5 Gallon Pails

Tapioca Syrup Shelf Life: 6 months

Tapioca Syrup Item Number: D-4595

 



Now you can create more vibrant confections and beverages, and snack bars that keep your key ingredients in focus. With growing concern from consumers surrounding genetically modified organisms (GMO€™s), satisfy the demand with tapioca-derived non-GMO sweeteners. 

 

Highlights of Our Tapioca Syrup

  • Provides excellent binding properties with mild sweetness (lower DE syrups)
  • Non-GMO
  • Made in the USA 

Highlights of Our Tapioca Syrup

  • Browning (Maillard reaction)
  • Crystal control (e.g., ice creams)
  • Humectancy, viscosity, fermentability

Perfectly Suited for

  • Bars
  • Beverages
  • Baked Goods
  • Cereal and Granola
  • Confectionery
  • Dairy
  • Sauces and Condiments

APPLICATION

EXAMPLES

FUNCTION

BAKERY

Breads; cookies; muffins

Lower DE for complex carbohydrates and binding; higher DE for sweetness, humectancy, browning; yeast fermentation; shelf extension

BARS & CEREALS

Nutrition bars; granola; cereal clusters, energy bites

Low-to-mid DE for chewiness, tack-free coating, shine; binding; higher DE for sweetness, humectancy, browning, soft texture

BEVERAGES

Sparkling soda; sports drinks; cocktail mixes

Lower DE for body, mouthfeel and emulsion stabilization; higher DE for sweetness and use as a priming sugar; yeast fermentation

CONFECTIONERY

Lollipops; licorice; caramels; marshmallows; gum; mints

Low-to-mid DE for tack-free crystallization control, binding, texture; high DE for sweetness; good for color development

DRESSINGS & SAUCES

Salad dressings; marinades; dips; spreads; pudding

Lower DE for viscosity modification and mouthfeel, higher DE for sweetness and browning

FROZEN DESSERTS

Ice cream; gelatos; novelty dessert bars

Lower DE for freeze-thaw stability, ice crystal inhibition, improved mouthfeel especially in low or reduced-fat ice cream, higher DE for sweetness, freeze point depression

FRUIT PREPS & PRESERVES

Jams; jellies; table syrups; fruit preparations

Lower DE for viscosity and body; higher DE for sweetness and water activity control

NUTRA & PHARMA

Gummy vitamins; lozenges; cough syrups

Creates softness and chewiness in gummy vitamins; low-tack coating in hard lozenges; improves viscosity of liquid suspensions

SNACKS

Coated popcorn; pretzels; fruit strips and snacks

Lower DE for low-tack coating and binding; higher DE for sweetness and soft texture


 

 

content of about