The Interstarch factory in Germany is one of the newest wheat-processing plants in Europe. Since 2011, it has produced a wide range of native and modified starches, and gluten for the global food and feed industries. Processing the highest-quality European wheat to the highest standards, the factory has been FSSC-certified since 2016, and also conforms to ISO 22000, 9001, 14001 and 50001 specifications, and is kosher and halal-compliant.
In 2015, Interstarch started production of a starch according to EU 1169/2011 (which permits a maximum gluten content of 20ppm), which is widely used by companies specialising in gluten-free products.
According to recent research, about 2-3% of the world's population suffer from coeliac disease - this can rise to 6% in some regions - and as many as 10-15% of the population in some areas are non-coeliac, but are intolerant to gliadin. In the EU, North America and Australia, the consumption of gluten-free products is increasing by 10% each year. Several European countries have implemented systems to help diagnosed coeliac sufferers, which underlines the seriousness of this disease.
The traditional way to avoid gluten in food is by the use of raw materials that do not contain it, such as maize, rice and potato flour or starch. These ingredients are less inclined to raise, and give baked goods a stiff and brittle texture.
The modern way is to use gluten-free wheat starch, which has naturally better olfactory properties and enables production of baked goods that are comparable to those made with traditional ingredients.
Interstarch's AllStarch brand offers wheat starch that contains less than 20ppm of gluten, the Special Selection version of which contains less than 5ppm.
Modern production technology, highly sophisticated production processes, a strict process control and, finally, the analyses made by an externally accredited laboratory, combine to guarantee quality and safety for Interstarch's customers and, eventually, consumers.
Interstarch does not just sell gluten-free wheat starch as a raw material, it also offers ready-made products, as well as the expertise to the food industry and own-food specialists. For example, its range encompasses ready-to-use baking mixes that can be used for different types of bread, confectionery products, sponge cakes, cookies and waffles.
Because gluten-free wheat starch as a single ingredient does not contain the gluten that is responsible for texture, gas-holding, porosity and structure of doughs, Interstarch's R&D team created a special recipe that combined wheat starch synergistically with other ingredients.
The result is Universal Blend, which can completely replace flour in all kinds of traditional recipes. The raw dough it creates can be rolled, shaped and free-formed, which makes it suitable for traditional pizzas and bread, as well as special shapes such as pretzels.
Potential customers for gluten-free wheat starch and ready-to-use blends include any bakeries, confectionery shops and pizzerias that specialise in gluten-free products. The baking mixes in consumer or B2B packages are produced either under the Gründorf name, or under customers' own branding.
Interstarch cooperates very closely with its Ukrainian partner, Interstarch Ukraine, which proposes a wide range of corn and waxy corn starches, and dried glucose syrups that are also suitable for gluten-free baked goods.
The company is now seeking partners for its ready-to-use gluten-free mixes and gluten-free wheat starch, AllStarch.