Premium Native Potato Starch, sourced from quality potatoes. Ideal for diverse culinary applications, it boasts excellent binding and thickening properties. Enhance your recipes with this versatile, fine white powder.
Wheat Starch/Potato Starch/Corn Starch Application: Application in candy Potato starch is used as filling agent and sugar coating, which can improve the taste and chewability of products, increase elasticity and fineness, effectively prevent sugar deformation and discoloration, and prolong the shelf life of products. Application of in pasta The addition of potato starch to the dough will increase the gluten toughness, elasticity, water absorption, reduce the oil content of the dough, and make the noodles taste fine and smooth. Application in meat products
Product Name: HIGH QUALITY NATIVE POTATO STARCH Quality: Top Quality Delivery Time: 5-7 Days Packaging: Custom Customization Orders: Accepted We Are The Wholesale Supplier and Exporter Of *HIGH QUALITY NATIVE POTATO STARCH*. Bulk Stock Available for Worldwide Delivery Contact Us For More Information
Potato starch for Human consumption and Industrial use. Origin EU. Packing in 25 kg bags MOQ - 1 Container 20 Mt.
Potato starch has Kosher and Halal Certificates
Extracted from potatoes the potato starch is available in refined form with minimal protein or fat content. It comes in clear white color powder with clarity, neutral taste, long texture, high binding strength as well as minimal tendency of foaming. With around 800 ppm phosphate that comes bound to starch, it supports in enhancing viscosity and also provides solution somewhat anionic character. Features : 1. Low gelatinization temperature with better viscosity that makes it suitable for food and technical applications. 2. Finding use in different recipes like potato chips, bakery cream and others. 3. Also useful in technical applications involving textile finishing & sizing, wallpaper glue, paper coating & sizing. 4. Suitable for reducing cheese sweating and binding.
White powder . Packing in 25kg 3- layers paper bags.
Potato starch is obtained through mechanical separation of starch grains from other components in potatoes followed by rinsing, purification, drying and sifting. *application: in food and pharmaceutical industry, starch is used for giving a product proper texture, appearance (form), moistness, consistency and storage durability. *pepees offer: big bags (1.000 kg), 25 – kg paper bags, 1 kg & 0, 5 kg for retail
Native Potato Starch: Potato starch is an ingredient in many food types! Our potato starch are used in products of multinational companies that are found in every household. Many people do not realise that our starches are essential ingredients in the products they consume daily. Specification of Purchase Description : Native potato starch for food industry Appearance : White powder Taste and smell : Neutral Properties : Gluten-free, lactose-free, cholesterol-free, salt-free, no added sugar, does not contain genetically modified ingredients. Best before = Packing Date + 2 years. Domestic : 100 % Finnish Chemical content: Moisture : 17,0 - 19.0%, (90 min 130 deg. C) pH : 6 -8 Ash : max 0.3%, (KE002) Protein : max. 0.15%, KE005) Filter gauge : < 0.2%, 0.5 mm Purity : Min. 95 %, Starch in DS Carbohydrates : 81,2 g / 100 g Microbiological content: Bacteria, total : max. 10 000 per g, (NMKL 86/2006) Coliforms, +44 deg.C : 0 per g, (NMKL / Petrofilm) Coliforms, +37, aC : < 10 per g, (NMKL 44/1995) Yeast and mould : max. 50 per g, (NMKL 98/2005) Bacillus Cereus : < 100 per g, (NMKL 67:2003) Clostridium Perfringens : < 10 per g, (NMKL 95:2006) Escherichia Coli : < 10 per g : (NMKL 125:2005) Staphylococcus Aureus : < 100 per g, (NMKL 66:2003) Listeria : negative : (ISO 11290-1:97/A1:04) Salmonella : negative : (NMKL 187:2007)
Pure white powder, without any conglomerates, having crystal gloss and partucuilar smell and taste. Form: white homogenous powder Color: pure white Humidity: max. 20% pH value: 6,0 - 7,5 SO2 content: max. to 10,0 mg/kg Packaging: paper bags of 0,5kg and 1kg paper bags of 25 kg on customer demand, ventilated big bags of 1000kgon customer demand
Corn starch,Tapioca Starch,Potato Starch
Appearance White powder Loss on weight 12.50 PH 6.55 Fineness(100 mesh) 99.80 Whiteness 88 Spot( pcs/cm2 ) 0.14 SO2 residual/ (mg/kg) 7.24 Pb/(mg/kg)
Corn starch, potato starch, tapioca starch. and food productions related products.
PRICE - Negotiable PRODUCT ORIGIN - Bulgaria / European Union Key Specifications/Special Features - Moisture: max 13% Ash: max 0.3% Protein: 0.5% SO2: max 10mg/kg PH: 6 Harmonization System (HS) Code - 1108120000 Minimum Order Size - 22 MT Packaging details - In bulk or 25kg PP bags
PRICE - Negotiable PRODUCT ORIGIN - Bulgaria / European Union Key Specifications/Special Features - Moisture: max 14% Ash: max 0.25% Protein: 0.4% SO2: max 45mg/kg PH: 5.5 - 7.5 Harmonization System (HS) Code - 1108110000 Minimum Order Size - 22 MT Packaging details - In bulk or 25kg PP bags
Total plate Counts = 10,000 cfg/g Total Coliforms = 30 MPN/100g Yeasts = 50 cfu/g Molds = 50 cfu/g Salmonella Negative Escherichia Coli Negative Pathogenic Bacteria Negative
Moisture 13.5% Acidity(dry basis, oT) 0.63 Ash: 0.14 Protein: 0.54 Fat: 0.14 Particle size: 99.10% Spot(pc/cm2): 2.0 Whiteness: 89.1 Pb(mg/kg): 0.03 max As(mg/kg): 0.01 max SO2: 1 max Coliform(mpn/100g): 30 max. Mold: 10 max.
Moisture 13.5% Acidity(dry basis, oT) 0.63 Ash: 0.14 Protein: 0.54 Fat: 0.14 Particle size: 99.10% Spot(pc/cm2): 2.0 Whiteness: 89.1 Pb(mg/kg): 0.03 max As(mg/kg): 0.01 max SO2: 1 max Coliform(mpn/100g): 30 max. Mold: 10 max.
Total plate Counts = 10,000 cfg/g Total Coliforms = 30 MPN/100g Yeasts = 50 cfu/g Molds = 50 cfu/g Salmonella Negative Escherichia Coli Negative Pathogenic Bactertia Negative
Color.................................Qualified Odor....................................Qualified Impurity..............................Qualified Appearance...........................White powder PH.......................................10.8 Moisture.................................10.3% Ash......................................2.33% Fineness....................................200 mesh 99.8% passed MgO content....................................1.41% Spots.......................................0.5/cm2 As.........................................0.21mg/kg Pb............................................0.62mg/kg Stability of hot paste..........................After 120 - 30min cooling, there is no hard lump that can not be crumbled in fingers. Qualitative experiment..............................10 of suspending liquid is changed to purple or blue during the reaction of iodine
