Sago starch, derived from the pith of various palm trees, is a versatile and valuable ingredient with a wide range of applications in the food and industrial sectors. Here is a comprehensive overview of sago starch:
Origin and Production:
Sago starch is primarily extracted from the pith, or core, of various types of palm trees, commonly the sago palm (Metroxylon sagu). The extraction process involves several steps, including cutting down the palm, extracting the pith, crushing or rasping it, and then washing and straining to separate the starch granules from other components.
Physical Characteristics:
Sago starch typically presents as a fine, white powder with a neutral odor and taste. It is known for its excellent water-absorbing properties, forming a smooth and translucent paste when mixed with water.
Our Sago Flour (Rumbia Starch) is a natural flour made from 100% premium sago palms, free from preservatives and artificial colors. It boasts a fine texture, a neutral taste, and a subtle, characteristic sago aroma. Key Benefits of Our Sago Flour: Natural: Made from 100% premium sago palms with no preservatives or artificial colors. Healthy: High in fiber, low in fat, and gluten-free, making it ideal for dietary needs and promoting healthy digestion. Versatile: Perfect for a vast array of traditional and modern dishes. Eco-Friendly: Sago flour production has a lower environmental impact compared to wheat flour. Supports Local Economy: Choosing sago flour empowers local farmers and boosts regional economies. Product Specifications: Weight: 50 Kg (110 lbs) Packaging: Plastic sack Certification: Halal MUI certified Our Sago Flour is available in bulk 50 Kg packs, catering to households, restaurants, and the food industry.
Sago starch is derived from the sago tree with the name Metroxylon Sago. has several advantages such as Gluten Free No preservatives no artificial coloring Low Glycemic Index Resistant Starch� Sago Characteristics: pH = 4.62 Water % = 8.30 Protein: 1.08 Ash = 0.76 Amylose = 26.80 Nutrition� per 100 gr Calories (cal.) = 381 Protein (gr) = 0.3 Fat (gr)= 0.2 Carbohydrates (gr) = 91.3 Dimensions = 45 x 75 x 15 (cm) Contents = 25 Kg / Sack Shelf Life = 24 Months
Sago Starch is flour that is processed from processing the starch of sago tree stems. Sago flour has uses similar to tapioca flour, but Sago starch has been analyzed to be free of gluten (the proteins that are found mainly in wheat, barley, and rye). So this flour is suitable as an allergen for people with Celiac disease or gluten intolerance. There are advantages of sago flour are resistant starch,gluten free, prebiotic, colon cancer prevention, low glycemic index, and cholesterol management. Product : Sago Starch Flour Moisture Content : 10.51 % Ash Content : 0.14% pH : 4.99 White Degree : 96.1% Starch : 82.14% Mesh size 60 : 100% Mesh size 100 : 100% Supply : 200 MT/month
Metroxylon sago starch, in packing bag 50 Kilogram, Country of origin Indonesia, export capacty over 300 Ton/ Month
Specification Criteria Moisture Content 13% Starch Content 80% Fiber Content 1% Total Ash 20% Colour Natural white Packaging 25 Kg /bag Shelf Life 24 Months
At , we offer quality of sago flours and gluten-free alternatives in bulk quantities. You need to be able to get your hands on the specific ingredient you need, in the right quantity, delivered on time and that why you can trust as your reliable wholesale sago flour distributor. Product Type: Starch / Flour Color: white Form: Solid Packaging: Bag Weight (kg): 50 Shelf Life: 2 Years Use: for sauce thickening, bakeries and food manufacturing Supply Ability: 200 Tons per Month
Food Starch Moisture Content: 11-13% Starch Content: 84% Min PH (1:10): 5.0-6.0 Sulfite(SO2), mg/Kg: Not Detected
Moisture Content: 11-13% Starch Content: 84% Min PH (1:10): 5.0-6.0 Arsenic (As), mg/Kg:
SAGO FLOUR, Sago is flour or preparations obtained from processing the cores of sago palms or "sago trees" (Metroxylon sago Rottb.). Sago flour has physical characteristics similar to tapioca flour
