Dry powder-like or crispy doughs made with Malto, crispy with Kuzu or other starches ( CustC, CustH ), mochi style doughs…

Traditionally, there are other doughs that can be of great interest in gastronomy based on the interaction with modern ingredients: fibers, starches and carbohydrates allow these doughs to be given a twist and recipes to be prepared. Dry like Polvorones, crunchy like toasted bread or gelatinous like mochi. In this section, you will find all those ingredients that directly provide dough possibilities other than the traditional ones, and that can fit into many offers from bars, cocktail bars, restaurants and even bakeries.