Confectionery

Our BENESTARCH A11 modified tapioca starch solution enhances the texture, glossy and stability of chocolate, providing a smooth, creamy consistency. It helps maintain the chocolate’s shape and prevents separation during production, ensuring a high-quality product.

In candy production, our BENETEX Series starch improves clarity and texture. It ensures a consistent and appealing finish, enhancing both the appearance and mouthfeel of hard and soft candies.

For gummy candy, our BENETEX Series modified tapioca starch solution ensures a perfect chewy texture and excellent elasticity. It provides consistent gelling properties, making gummies that are enjoyable to eat and have a longer shelf life.

BENEGEL 345 modified tapioca starch solution enhances the texture and stability of marshmallows, providing a light, fluffy consistency. It ensures a smooth, uniform finish, improving the mouthfeel and overall quality of the marshmallows.

BENETEX 36 modified tapioca starch is ideal for moulding applications, offering superior release properties and precise moulding. It ensures a smooth surface and detailed shapes, enhancing the quality and appearance of molded confectionery products.