Description
Chemical Properties
Chemical properties
Protein (N×6.25) ———————————————— Max 0.4%
P.H. ——————————————————————————— 4.5 – 7
ASH. ———————————————————————— Max 0.23 %
Moisture ————————————————————————–Max 11%
SO2 ————————————————————————— <10mg/kg
Sieve analysis ———————– Max 3.0% on sieve 180µm
color ——————————————————————————— White
Bulk Density ————– Min. 500kg/ m3 Max. 650kg/ m3
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
Starch is the most widely used additives in various products. This material is actually a polymer of glucose molecules that creates different types of starch based on its production source (corn, wheat, potato, rice, etc.).
Due to the unique and exceptional properties of starch, this natural polymer plays an important role in many industries, including the food industry.
Indications:
In the confectionery industries, such as the preparation of cookies, chocolates, and also the preparation of all kinds of sweets and cakes.
In the bakery industries for the preparation of bulky breads
In the meat industry, such as the preparation of sausage, hamburger
In soft drink industries
In the preparation of ketchup and mayonnaise sauces
Packaging in a laminated polypropylene bag
Weight 25 kg
Related products
Related products
active wheat gluten
Moisture ————————————————————————————- Max 8% Protein(N*6.25) —— ——————————————— 78%- 82% P.H. ———————————— ————————————————— 5.8 – 6.4 ASH. ———————————— ————————- MAX 1.2
Granular starch
Chemical properties Protein (N×6.25) ———————————————— Max 0.4% P.H. ——————————————————————————— 4 – 7 ASH. ———————————————————————— Max 0.23 % Moisture ————————————————————————–Max 7%
Industrial starch
Characteristics of raw wheat starch type B (non-edible) Moisture —————————————— Max 11 % Protein on dry basis(N*6.25) ———————————- Max 1
Animal and poultry feed starch
Characteristics of wheat flour fiber Moisture —————————————— Max 8.7 % Dry matter —————————————— Max 91.3 % crude fat —————————————— Max