Interstarch products have several functions in bakery production. Native starches made from corn and wheat give volume and crisp to pastry and also allow to increase the shelf life of the finished product. Waxy corn starch and modified stabilizing starches affect the texture of the dough. Natural sweeteners such as starch syrup and other glucose syrups give sweetness and tenderness to baking, improve its color and increase shelf life. Gluten increases the nutritional value of products and improves the elasticity of the dough. Interstarch also produces gluten-free baking mixes for baking bread, pizza, confectionery and other products produced for consumers who keep a gluten-free diet.