WHEAT STARCH

Introduction

wheat starch is made from processed flour, by washing off the gluten, depositing liquid

flour and filtering water, drying the wet flour and pulverizing it.

Specification

Odor: Odorless, no sour odor

Starch: 85 %min.

Moisture: 14.0 %max.

pH :      5.0 –7.0

Ash :      0.25% max.

Protein :      0.3% max.

Crude Fiber: 0.4% max.

Whiteness: 92.0% min.

Acidity : 2% max

(SO2) :50ppm max.

Packaging: 25 KG/BAG

Storage: Store in a cool, dry, ventilated area away from sources of heat, moisture and incompatibilities. Avoid dust formation and control ignition sources

Shelf life: 2 YEARS

Application

Wheat A starch is pure white, fine and smooth, glossy, with high transparency and high resistance to deformation ability.

It has the unique performance with which others can't compare. It is mainly used in food industry to act as thickening agent, gelatinizing agent, adhesive or stabilizing agent, and it

could also be used in starch sugar industry. It is the raw material for sheet jelly, silk noodles, fried rice noodles, quick-frozen dumpling, biscuit, instant noodles, ham sausage and ice cream.