Granular starch

Chemical properties
Protein (N×6.25) ———————————————— Max 0.4%
P.H. ——————————————————————————— 4 – 7
ASH. ———————————————————————— Max 0.23 %
Moisture ————————————————————————–Max 7%
SO2 ————————————————————————— <10mg/kg
color ——————————————————————————— White
Microbiology
Total Plate Count per 1gr(ml) ————————————– Max. 10000
Molds and Yeasts per 1gr(ml) —————————————– Max. 200
Enterobacteriaceae 1gr(ml) —————————————————— 10
E.Coli ——————————————————————— negative
Salmonella ——————————————————— negative
Nutritional Data
Energy(kcal/100g) —————————————————————— 341
Protein(g/100g)(N×5.70) ——————————————————- 0.36
Carbohydrate (g/100g) ——————————————————— 84.26
Sucrose(g/100g) —————————————————————— <0.01
Glucose(g/100g) —————————————————————— <0.01
Fructose(g/100g) —————————————————————– <0.01
Maltose(g/100g) —————————————————————— <0.01
Fiber (g/100g) ———————————————————————– 1.04
Sodium (Na) (mg/kg) ———————————————————– 17.97
Calcium (Ca) (mg/kg) ———————————————————– 151.5
Fat (g/100g) ————————————————————————— 0.1
Saturated Fatty Acids ———————————————————— 0.03
Unsaturated Fatty Acids ——————————————————— 0.07

Another type of first-class starch with coarse granulation is caused by the drying method with low temperature and long time, which preserves most of the basic physical properties of starch, such as consistency, gel resistance, and higher viscosity of starch.

Uses: for use in confectionary industries, perfumeries, preparation of biscuits, meat products, all kinds of sweets (zolbiya okra in the holy month of Ramadan), food additive.

Packaging is done in a laminated polypropylene bag weighing 25 kg