| ≥1 piece |
Our products are 100% natural and free of chemicals/additives.
Gluten-free rice flour is easy to digest and mild in taste. It gives a light and crispy texture for extruded chips, snacks, and coating batter. It also works as thickener in sauces, custards, and gravies which makes it suitable for baby foods and many Asian dishes.
Typical analysis of our rice flour(wet milling):
Moisture 12.00 -13.00 %
Fat 0.64%
Ash 0.10%
Protein 7.35%
Carbohydrate 79.32%
pH 5.0 - 7.0
Sulfur Dioxide None
Particle size < 150 micron
Whiteness 92
Maximum gelatinization temperature 93 Celsius
Peak viscosity at gelatinization temperature 360 B.U.
Dear Sir
SPECIFICATION OF CORN NATIVE STARCH:
Appearance: white powder
Protein:0.35%max
Moisture:13.5%max
Finess:99.5% pass 100mesh
Whiteness:90%min
Ash:0.15%max
Fat:0.15%max
So2:30PPM max
PH:5.4-6.4
Acidity:1.8
Ferric salt:%(m/m) max 0.002
Packing:25/40 kg IN PP BAG
Any customized packing is welcome
Minimum Qty: 18MT
TAPIOCA STARCH
2. MOISTURE PERCENT BY WEIGHT: 12 – 14. (MIN.)
3. STARCH CONTENT (ON DRY BASIS) PERCENT BY WEIGHT : 97 (MIN).
4. TOTAL ASH (ON DRY BASIS) PERCENT BY WEIGHT : 0.4.( APPX.)
5. PROTEIN, PERCENT BY MASS, ON DRY BASIS : 0.2 ( APPX.)
6. FIBRE, PERCENT BY MASS, ON DRY BASIS : 0.5 ( APPX.)
POTATOES STARCH
Appearance: White powder
Taste and odour: Natural
Moisture 18.84%
Whiteness 92.85
Ph (30%suspension) 6.5-8.5