KMC ColdSwell is a spray cooked potato starch and due to this unique spray cooking technique it provides a number of benefits compared to traditional drum dried pre-gelatinized starches.

• Less lumping, controlled water uptake
• Very good flavour release
• Higher yield, can be dosed 10–15 % lower than other starches

KMC ColdSwell gives a better flavour release and a higher yield, which provides cost benefits due to a lower starch and flavour dosage.

KMC ColdSwell has been evaluated in Germany by an independent bakery institute IGV (Institut für Getreideverarbeitung) and proven to perform excellently in closed baked goods:

IGV stated that the following benefits are obtainable with KMC ColdSwell starches in Baker’s Custard:

• High fruit identity
• Freeze/thaw stability
• Flavour release
• Syneresis control

KMC recommends ColdSwell 3589 for the Baker’s Custard application and to meet customers’ demand for different textures, mouth feel, and surface KMC can offer a whole range of different ColdSwell types.