Interstarch products serve several functions in bakery production. Native starches derived from corn and wheat provide volume and crispness to pastries, while also extending the shelf life of the finished product. Waxy corn starch and modified stabilizing starches impact the texture of the dough. Natural sweeteners like starch syrup and other glucose syrups add sweetness and tenderness to baked goods, improve their color, and prolong shelf life. Gluten enhances the nutritional value of products and improves dough elasticity.

Interstarch also manufactures gluten-free baking mixes for bread, pizza, confectionery, and other products intended for consumers on a gluten-free diet.