Gluten-free Native Wheat Starch
Gluten-free native wheat starch is a polysaccharide that has maintained only the carbohydrate part of the flour. It differs from native starch due to a gluten content of less than 20 ppm, obtained through enzymatic processes that eliminate residual gluten.
Gluten-free native wheat starch properties
MOISTURE
< 13%
PH (SOL. 20% DIST. WATER)
5.0 - 7.0
ASH
< 0.25% S.S max
PROTEINS (N X 5.7)
< 0.35% S.S max
GLUTEN (E.L.I.S.A. method)
20 ppm max
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PRODUCTS
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Characteristics
The product looks like a white flour, insoluble in water, with a neutral smell and taste.
How is it obtained
Production is based on soft wheat from selected EU suppliers. The raw material is first milled, then the starch is extracted by means of mechanical action and water. Thanks to a special refining process, the gluten level is less than 20 ppm.
Function
- Ingredient for gluten-free doughs and mixtures
- Stabiliser
- Thickener
Uses
FOOD INDUSTRY
This ingredient can be used to prepare special sweet and savoury gluten-free bakery products, such as cakes, biscuits, baby food, waffles, ice cream cones, pizza and flatbread. Starch improves the characteristics of the dough, enhancing the flavours and extending the shelf life of the finished products.
FOOD INDUSTRY
This ingredient can be used to prepare special sweet and savoury gluten-free bakery products, such as cakes, biscuits, baby food, waffles, ice cream cones, pizza and flatbread. Starch improves the characteristics of the dough, enhancing the flavours and extending the shelf life of the finished products.
Packaging
- Bulk in tanks
- Bag 25 Kg
- Big bag 1,000 Kg
Minimum order
- FCA
- 1 x 1,250 Kg pallet
- 1 x 1,000 Kg big bag
- DAP
- 5 x 1,250 Kg pallet
- 5 x 1,000 Kg big bag
In case of smaller quantities, we will be pleased to redirect your request to our local or external distribution network.
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