A new pregelatinized waxy maize starch, X-PAND’R 683 from Tate & Lyle, delivers a crispy, crunchy and cohesive texture to baked foods and snacks. It aids in developing cohesive and pliable dough that can be processed through conventional sheeters and extruders without stickiness. Applications include sheeted and formed, coated and extruded snacks, as well as cakes, cookies and muffi ns. This new instant starch can be blended with other dry ingredients. Phone (866) 653-6622; Web www.tateandlyle.com