Gluten-free Native Wheat Starch
Wheat starch is a plant-based dry powdered product, low-protein and low-fibre. It is composed mainly of polysaccharides such as amylose and amylopectin.
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
- Thickener
- Excipient
- Ingredient for glues in the paper industry
- Additive for recycled paper mixture
- Surface treatment for recycled paper
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.
Packaging
- Bulk in tanks
- Bag 25 Kg
- Big Bag 1000 Kg
Minimum order
FCA
- 1 pallet da 1250 Kg
- 1 Big Bag da 1000 Kg
DAP
- 5 pallet da 1250 Kg
- 5 Big Bag da 1000 Kg
In case of smaller quantities, we will be pleased to redirect your request to our local or external distribution network.
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
Attachments
Attachments
Log in the reserved area to download.
Discover the organic version
Any questions about our products?
Other products that might interest you
