Approved ingredients
Qualify starches, flours, seasonings, fillings and processing aids with documented specifications.
Formulation plus facility control
A starch-led recipe may support gluten-free product development, but ingredients alone do not create a compliant production claim. The line, room, storage, cleaning, changeover, verification and labeling system must be designed together for the target market.

Qualify starches, flours, seasonings, fillings and processing aids with documented specifications.
Control receiving, storage, weighing, mixing, rework, utensils and personnel movement.
Define disassembly, dust control, wet/dry cleaning and verification between products.
Evaluate shared rooms, airborne flour, conveyors, packaging and maintenance tools.
Use a risk-based sampling and test plan appropriate to product and jurisdiction.
Match claims, ingredient declarations and records to the destination market.
In the United States, FDA defines criteria for voluntary “gluten-free” labeling, including less than 20 ppm gluten in the finished food. Other markets may have different legal and certification requirements; confirm the destination-market rule.
Choose extrusion, sheeting or another forming route from the starch/flour blend, hydration and cooked texture. A wheat-noodle line is not automatically suitable after changing the recipe.
Compare starch noodle routes →Define wrapper formation, filling segregation, seal strength and cooking/freezing performance. A “gluten-free” wrapper may still require dedicated handling.
Compare starch dumpling routes →Share the formula, finished sample, accepted output, pack state, utilities and destination market. HELPER can then define the engineering boundary and required trials.