Premix - Gluten - Free
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Tapioca Starch
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Gluten - Free
Our Value of Gluten-Free Premixes
“100% Gluten-Free Assurance – Certified formulations for safe consumption by celiac and health-conscious consumers, delivering global market appeal and meeting the rising demand for gluten-free diets across retail, foodservice, and export channels.;”
1.One-solution system replacing multiple ingredients
2.Consistent quality and performance across batches
3.Reduced formulation complexity and development time
4.Compliance with gluten-free standards and market regulations
Application with Gluten - Free
• Fried Food Coating
• Bakery
• Dessert
• Noodle
• Snack
• Beverage
Benefits of Benefits of Mochi Premix Flour
Why Gluten-Free Premixes Matter Across Channels
- Industrial: Process stability, cost control, and scalability.
- Foodservice: Operational simplicity and menu flexibility.
- HORECA: Consistent guest experience and inclusive dining.
Gluten-Free Premix Benefits – Savory Applications
(Fried food coatings, noodles, ready meals)
Key Benefits
- Consistent texture, crispiness, and adhesion without wheat gluten.
- Stable processing performance under high heat, frying, and holding conditions.
- Reduced oil absorption and improved product yield.
- Neutral base enabling flexible seasoning and flavor profiles.
- Supports allergen control and cross-contamination management.
Business Value
- Simplified kitchen and factory operations.
- Reliable quality across batch and outlet consistency.
- Broader menu and customer reach without taste compromise.
Gluten-Free Premix Benefits – Sweet Applications
(Bakery, desserts, beverages)
Key Benefits
- Soft, moist texture with controlled crumb and structure.
- Stable viscosity and mouthfeel across baking and chilling.
- Clean flavor release without cereal aftertaste.
- Improved shelf life and freshness retention.
Business Value
- Faster product development with predictable results.
- Consistent sensory quality across production scales.
- Enables premium, inclusive, and health-focused positioning.
