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A cross section of a loaf of banana bread with visible texture from grains.

Caldic offers a variety of texturants from world class suppliers to suit your baking requirements.  We provide hydrocolloids, blended gum systems, starches, dextrins and specialty texturants to promote volume and symmetry in all of your baked applications.


Ingredion’s versatile starches and sweeteners help you maximize the impact of ingredients and improve moistness, softness,crispiness and on-shelf stability.
Read more about Ingredion products and solutions.


The TIC product line includes individual hydrocolloids, blended gum systems, and other innovative products at the leading edge of hydrocolloid technology.  TIC hydrocolloids and gums improve texture, mouthfeel, and volume while retaining moisture in baked applications.
Read more about TIC Gum products and solutions.

Kerry Texturants 

Kerry texturants provide volume, symmetry and texture to a variety of baked applications.
Read more about Kerry products and solutions.


Pac-Gel was specifically created to function as a water binding agent, thickener, emulsifier and viscosity control agent with good freeze-thaw stability.
Read more about PGP products and solutions.

Caldic Ancient Grains

  • Pre-Gel Powders
  • Puffed and Popped Ancient Grains
  • Conventional and Organic Toasted Flours and Flours Made from Amaranth, Millet, Quinoa, Sorghum and Teff

Texturants we provide