Blog by CHERYLYNN
Tapigel 22 provides food manufacturers with a versatile pre-gelatinized tapioca starch option, suitable for modern product development and aligned with vegan, non-GMO, Halaal and Kosher requirements.
Gelato that is too hard or too soft can make serving difficult and affect the customer experience. Formulation, sugar, solids, freezing conditions and serving temperature all contribute to achieving the right scoopability.
With 13 flavours ranging from fruity and tropical to Bubblegum, Cola, Cream Soda and Vanilla, DFI Ice Lolly Premix gives businesses plenty of choice when creating their frozen dessert range.
ViTap 22 is a versatile modified tapioca starch offering manufacturers another option when developing products where texture and consistency are important.
Icy and sandy gelato may look similar at first, but they are different defects. Icy texture is associated with ice crystals, while sandy texture is associated with lactose crystals. Understanding the difference is an important first step towards better gelato.
