Bread and Pastry

Product	Feature / Benefit
Various Cold and Hot Desserts	Creates stable and uniform texture Prevents syneresis (water separation) Improves mouthfeel and flavor longevity Adjusts viscosity and optimal thickness
Various Cakes / Cake Mix / Fondant	Improves volume and spongy texture Prevents rapid staling Increases moisture and softness Creates smooth and uniform surface in fondant Stability at room temperature and refrigeration
Various Breads / Croissants	Improves texture and final volume Prevents rapid drying Extends shelf life and freshness Creates crisp layers in croissants Improves sliceability and shape retention
Various Gummies and Gummy Molds	Creates desirable chewy texture Prevents surface stickiness Improves mold release Stability at room temperature Flavor stability
Marmalade	Creates proper and uniform thickness Prevents sugar crystallization Improves spreadability on bread and biscuits Preserves natural fruit flavor Stability at room temperature
Basloq (Turkish Delight)	Creates desirable soft and sticky texture Prevents drying and cracking Improves moldability and flexibility Maintains moisture and long-term freshness Prevents sugar bloom Creates desirable soft and sticky texture for chewiness
Faloodeh (Persian Vermicelli Dessert)	Creates stable and uniform strands Prevents strand sticking Improves syrup absorption and flavor Stability at room temperature Maintains crisp and desirable texture