Challenges for todays sheeted snack manufactures can include lack of dough plasticity, malleability and shrinkage after cutting resulting in finished products with a hard bite and less consumer acceptance. Solutions for sheeted snacks – The Emwaxy®High Amylopectin content potato based Starches help to achieve cohesive dough which is playable and has relatively low elasticity, therefore is shape stable.

Emwaxy® starches help you to adjust the ratio of crunchy and crispy to achieve a balanced level that will maximize consumer appeal when consuming this snack. Emwaxy® provides a uniquely crispy mouth feel with excellent mouth clearance.

Solutions for Snack Pellets/Chips:

Emwaxy® 100 and Emwaxy® JEL 100 waxy based potato starches will help provide the ideal expansion and textures for a snack pellet. Using Emwaxy® starches in formulation provides the ability to adjust the ratio of crunchy and crispy to achieve a balanced level that will maximize consumer appeal when consuming this snack.

For more detailed information on the potential uses for potato based starches in your production line, contact Haarla expert Mikko Kymäläinen.