CAMPAKA provides relevant product information and supporting documentation to facilitate B2B cooperation and meet applicable customer and market requirements, including :
Commitment
CAMPAKA is committed to developing trusted, sustainable, and mutually beneficial business partnerships with bakeries, HORECA businesses, food manufacturers, distributors, retailers, and international buyers.
Explore our product presentation, packaging options, labeling, and product preparation designed to meet B2B and export requirements.CAMPAKA provides flexible packaging solutions that can be tailored to product specifications, order quantities, and individual customer requirements.
CAMPAKA is committed to delivering consistent product quality and reliable gluten free flour ingredient solutions to support the evolving needs of the food industry across Indonesia and international markets.
CAMPAKA provides product samples and relevant product information to support customer evaluation prior to placing an order.Our team is available to discuss product specifications, applications, packaging options, MOQ, and supply requirements based on each customer’s business needs.
Product Specifications
Halal Certification
ISO 22000 Certification
HACCP Certification
Packaging Information
Export Documentation, as required
Characteristics
High Performance Flour
Stability
To optimize dough elasticity, extensibility, and gas retention properties during the proofing and baking phases, the following formulation adjustments are recommended:
Hydrocolloid Stabilization (Xanthan Gum / Guar Gum): Integrating xanthan gum or guar gum at a dosage rate of 0.5% to 2.0% of total flour weight significantly enhances dough extensibility. This modification prevents structural cracking and improves the matrix's capacity to retain carbon dioxide produced during yeast fermentation.
Mucilaginous Binding Agents (Psyllium Husk / Flaxseed) : Utilizing psyllium husk powder or ground flaxseed which forms a dense, cohesive gel when hydrated replicates the structural network required for premium bread products. This additive directly improves dough elasticity and handling characteristics.
Partial Gelatinization Technique (Tapioca/Starch Pre gelation): Implementing a pre gelatinized starch slurry (tangzhong/water roux method) using tapioca or corn starch and hot water introduces a natural, cohesive viscosity. This technique optimizes the tensile strength and flexibility of the dough matrix, making it ideal for noodle and dumpling wrapper production.
Protein Matrix Reinforcement (Whole Egg / Egg White Integration) : Incorporating whole eggs or egg whites introduces structural proteins that coagulate during the thermal processing phase. This reaction reinforces the crumb structure, binding the ingredient matrix to ensure optimal volume and texture in the finished baked goods.
Elasticity
Strategies and Specific Techniques
Taro flour is a local gluten free ingredient characterized by moderate structural stability and an optimal shelf life ranging from 6 to 9 months under proper storage conditions.
Purple sweet potato flour is a locally sourced, gluten free flour option that offers moderate stability, featuring a shelf life of approximately 5 to 6 months at room temperature and up to 12 months when vacuum sealed.
As a local gluten free alternative, pumpkin flour features a standard shelf life of 2–3 months at room temperature, which can be successfully extended to 6 months through advanced packaging solutions.
Mocaf (Modified Cassava Flour) exhibits low elasticity paired with high viscosity and binding properties. When baked, it yields a notably soft texture with balanced firmness.
Taro flour exhibits low elasticity but possesses superior binding properties, making it significantly easier to mold and shape compared to pumpkin or purple sweet potato flours.
Due to its limited elasticity and fragile nature, purple sweet potato flour requires a high hydration rate. Incorporating this ingredient results in a final product with a characteristically dense and substantial texture.
Pumpkin flour exhibits the lowest elasticity among the evaluated variants, rendering the resulting dough prone to a soft, sticky, and overly moist texture. Additionally, the dough demonstrates poor extensibility, making it difficult to stretch or shape effectively.
Modified Cassava Flour (Mocaf) stands out as one of the most structurally stable and commercially viable local gluten free flours, boasting an extended shelf life of 12 to 18 months.
Consult Your Needs With Us
Team Campaka stands ready to collaborate and support your product innovation initiatives