Commercial Tapioca Pudding & Custard Formulation: Anti-Syneresis Guide
Commercial formula for rich tapioca pudding and pie custard using ARCO Tapioca Starch. Zero water separation (syneresis) during refrigerated display.
Master formulation for foodservice dessert stations and commercial ready-to-eat dairy manufacturers. ARCO Tapioca Flour produces a rich, velvety custard that prevents water weeping (syneresis) during 14 days of cold display.
Commercial Formula Ingredients
Scaled Batch- ARCO Sweet Tapioca Flour (Native Tapioca Starch)1.2 kg
- ARCO Tapioca Pearls (Small Sago)1.8 kg
- Pasteurized Whole Milk & Heavy Cream (70/30)12.0 kg
- Granulated Cane Sugar2.2 kg
- Pasteurized Egg Yolks600 g
- Pure Vanilla Bean Extract & Sea Salt60 g
Production & Culinary Method
Pearl Hydration & Simmer
In a steam kettle, simmer tapioca pearls in 4 kg water for 12 minutes until translucent with tiny white pin centers. Drain and rinse.
Starch Slurry Compounding
Whisk ARCO Sweet Tapioca Flour and egg yolks into 2 kg cold milk until lump-free.
Thermal Cooking
Bring remaining milk, cream, and sugar to 85\u00b0C. Whisk in the tapioca slurry and cooked pearls. Cook over medium heat for 6 minutes while stirring continuously until thick and bubbling.
Portioning & Chilling
Deposit directly into 120g dessert cups or bulk hotel pans. Chill immediately in blast chiller to 3\u00b0C.