Tate & Lyle is pleased to invite you to the third module of Texture University.
Instant starches are critical enablers in formulating everything from bakery fillings, sauces, snacks and even confections.
Have you ever wondered…
How do you select an instant starch for pastry fillings with good bake stability?
Texture University is the first starch based scientific education program of its kind – taught by scientists for scientists.
Don’t miss this opportunity to learn more and ask questions about even your toughest instant starch formulation challenges.