|Raw Materials for the food Industry||ןוזמ תיישעתל םלג ירמוח|
|Wheat starch||הטיח ןלימע
Wheat starch 1 A
Taste and odour: neutral
Moisture: max. 14 %
pH value: 5,0 - 7,5 %
Crude protein: max. 0,35 %
Crude fat: max. 0,12 %
Ash: max. 0,25 %
Wheat starch 1 A yields medium viscosity, turbid pastes with a short structure during boiling.
When cooling a gel is formed which can be turned upside down and is sliceable.
Wheat Starch 1 A has a high gelatinization temperature in comparison with other native starches.
Even during intense stirring and during sterilization the solutions are rather stable
under mild acid conditions.
Wheat Starch 1 A is a universal gelling, binding and thickening
agent with the following range of application:
- sand cake, biscuits and other bakery products
- pudding, cream and sauce powder
- extended mayonnaise
- canned food
- ready flours
- dry soups
- releasing agent for baking powder
- meat products
09-8945368 :סקפ ,09-8945397 :לט ,38827 :דוקימ ,152 :ד.ת ,ןחב ץוביק הישעת רוזא
Industrial Park Kibbutz Bahan 38827, P.O.Box: 152 Israel
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