Organic Gluten-free Native Wheat Starch
Native gluten-free wheat starch is a polysaccharide made up of amylose and amylopectin, and represents the carbohydrate fraction of wheat flour. Gluten-free starch is produced from top-quality flours and differs from native starch with a gluten content of less than 20 ppm.
Characteristics
White flour, insoluble in water, with a neutral smell and taste.
Compliance
Our wheat starch is produced in full compliance with current EU laws and meets the requirements of current food legislation.
How is it obtained
Native wheat starch is obtained from selected EU grains that are milled into flour and soaked in water. The product is then ground, filtered, centrifuged, dried and reduced to powder. The entire process totally preserves the characteristics of the product.
Function
- Thickener
- Excipient
- Glue
Uses
FOOD INDUSTRY
Wheat starch is very useful as a natural thickener in the food industry, e.g. in the production of custard, pudding, sauces and dressing. It is also used for baking cakes and biscuits, as it improves the texture of the dough, enhancing the flavours and extending the shelf life of the finished products.
PHARMACEUTICAL INDUSTRY
Besides being used to produce tablets, it can be used also as a culture medium for bacteria in the fermentation phase.
PAPER INDUSTRY AND CORRUGATED CARDBOARD
It is used to produce white papers and to glue corrugated cardboard.
Packaging
- Bulk in tanks
- Bag 22 kg
- Bag 25 Kg
- Big Bag 500, 900, 1050 Kg
Minimum order
FCA
- 1 pallet 1250 Kg
- 1 Big Bag 1000 Kg
DAP
- 5 pallet 1250 Kg
- 5 Big Bag 1000 Kg
In case of smaller quantities, we will be pleased to redirect your request to our local or external distribution network.
Organic gluten-free native wheat starch properties
MOISTURE
< 13 %
PH (SOL. 20% DIST. WATER)
5.0 – 7.0
ASH
< 0.25% S.S
PROTEINS (N X 5.7)
< 0.35% S.S
Attachments
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