Baked snacks need to develop a dry, crisp structure without the frying step that normally accelerates dehydration and surface setting. Dough hydration, starch structure, final moisture and piece thickness therefore interact strongly: too much retained water can soften the bite, while insufficient cohesion can create cracking before or after baking.
What can we help you achieve?
Crispy texture
A clean, well-defined crunch makes snacks feel fresher and more satisfying from the first bite.
Reduced fat
Reducing fat can improve the nutritional profile without taking away from the eating experience.
Clean label
A familiar ingredient declaration can make the product easier to understand and more attractive.
Our Recommended Ingredient Solution
OryzaNAT
This ingredient can provide texture and structure building and binding and water management and coating and crisping in this formulation. The OryzaNAT range can be selected across different amylose profiles and particle sizes, allowing the rice-flour base to be tuned toward firmer or softer texture requirements.
OryzaGEL
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Because it is pregelatinised, it develops viscosity in cold water and has high water absorption, so it can contribute before a full cooking step.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
