wheat starch

タイトルまたは説明

DESCRIPTION
Native wheat starch is derived from high quality wheat flour produced at our plant.
Being a pure natural polymer wheat starch has a very broad range of application in
various industries performing thickening, stabilizing functions as well as acting as energy
source. Wheat is the most widespread source of starch in Europe.
Properties of starch are determined by its granular structure, polysaccharide
composition (amylose/amylopectin ratio), amounts of non-polysaccharide components
(proteins, lipids). Wheat starch is composed of three classes of granule fractions with
diameter varying from small ( *5 m). Due
to different morphology of granules, pasting behavior/ retro-gradation of wheat
starch while heating and cooling is quite different from that of potato starch, but matches
with corn starch, which allows replacement of corn starch by wheat starch in most of food
applications.
TYPICAL USES:
For its typical characteristics, wheat starch is applied as raw material in a wide range
of industries, including, but not limiting to paper, corrugation, construction, textiles, chemical
modification, medicine, food and feed production and many more.
APPLICATIONS:
Ready to use flours, mixtures for bakeries, cakes and cookies.
Glucose and confectionary industry. Sausages, canned meat and other meat
products as binding agent for water and fat.
In soups, sauces and salad dressings as a binding agent and to obtain a smooth,
creamy structure of the end product.
Infant food, spread, preserves, dry spice mixes and snacks as a binding agent.
Dairy products (e.g. pudding, custard).
Beer, as a source of carbohydrate for fermentation.
Fermentation, as a medium.
In meat industry it is used as a texturizer, absorbent of water (1:2), meat replacer.
It is added up to 4% of mass in the recipes. The starch is added at the end of cuttering
at *0℃.
PACKAGING:
Bulk shipments; Multiply paper sacks of *5 kg net; Big bags of max. ***0 kg.
STORAGE:
Dry, even temperature, pesticide free area. To be kept away from smelling substances.
Best before: *4 months
Characteristic                                                                       
Chemical:
Moisture                                                             ≤*3,0%                                        
Ash content (dry matter)                                     ≤0,*5%                                        
Total protein content (dry matter)                       ≤0,*5%                                        
 Wet screening(dry matter, residue on **5m)   ≤0,**5%                                  
pH (*0/*0)                                                           6,0 *7,0                                  
Microbiological :
Total bacteria count                                             ≤***0                   cfu/g                
yeasts and moulds                                               ≤**0                     cfu/g                
Salmonella                                                          negative                                      
E. coli                                                                  negative