Ulrick & Short can now declare a range of its cold swelling starches to be ’wheat flour’, following innovative product development. The cold swelling ingredients in its Synergie range are said to maintain the functionality of a starch and provide lots of different textural and stability options, while carrying the clean-label ’wheat flour’ declaration.

The products are designed to improve texture and stability, while a few will also allow bakers to regulate dough viscosity, allowing them to reduce costs, regulate water activity and extend product shelf-life, said the firm.