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Compound branched tapioca modified starch

min.order / fob price
≥1 piece
Origin
Production Capacity
CategoryOthers
Update Time2021-02-28
company profile
P.C.SUPPLIERS COMPANY LIMITED
Thailand
Contact: Mr.Mr. Jamnien Kaewpong
Tel: --
Number of Employees: 50 ~ 100
Business Type: Manufacture & Trade
product details
Origin:

Dear Customers,

We are one of the main suppliers and distributors of variet and different types of starch made through dipping, breaking , separating, refining and drying which including:

-Arrowroot Starch

-Clear Roll Cake Flour

-Cooked Rice Flour

-Cooked Sweet Rice Flour

-Glutinous Rice Flour / Sweet Rice Flour

-Lotus Root Starch

-Mung Bean Starch

-Potato Starch

-Rice Flour

-Sago Palm Starch

-sweet Potato Starch

-Tapioca Flour

-Water chestnut Starch

 

 

Corn Starch

 

 

 

 

 

 

 

 

 

 

Physics Index

 

 

 

 

 

 

 

 

Item

Unit

Index

 

Top grade

First grade

Qualified

 

Moisture

%

≤13.0

≤14.0

≤14.0

 

Acidity

T

≤20.0

≤20.0

≤25.0

 

Ash

%

≤0.10

≤0.15

≤0.20

 

Protein

%

≤0.30

≤0.50

≤0.70

 

Spot

cm

≤0.40

≤1.00

≤1.50

 

Mesh

%

≥99.9%

≥99.5%

≥99.3%

 

Fat

%

≤0.15

≤0.20

≤0.25

 

Whiteness

440nmtransparency

≥92.00

≥92.00

≥90.00

         

 

                  

 

====================================================================

THAILAND CASSAVA STARCH/ TAPIOCA STARCH FOOD GRADE

SPECIFICATION:

Starch content: 85% Min

Fibre: 0.1% max

Moisture : 13% Max

Whiteness : 93% Min

Viscosity : 750 BU Min

Ash:   0,2 max

PH: 5-7

 

THAILAND CASSAVA STARCH/ TAPIOCA STARCH INDUSTRIAL GRADE

SPECIFICATION: 

Starch content: 82% Min

Fibre: 0.7% max

Moisture : 14% Max

Whiteness : 80% Min

Viscosity : 500 BU Min

Ash:   0,5% max

PH: 5-7

 

============================================

 

THAILAND POTATO STARCH

1, Moisture::= 16% .

2, The white degree( blue light reflectivity of 400 NMs),% = :89.00

3, Thin degree,%:( M/ m)The (100 eyes pass the rate )= 99.5

4 Spot quantity : A /m2 =1.00

5, Acidity,% : = 15.00

6, Ash,%: = 0.25

7, Protein,% : = 0.55

8, Fat,% : = 0.40

9, Glue the degree 1/100 densities of starch 25°C of hour think the surname to glue the degree( E25) = 10.00

10:Color:pure white

11, Smell : Have no strange smell

12, A feeling (Eating) : Have no sand

13, Miscellaneous quality: Have no foreign thing

==============================================================================

Arrowroot starch

 

 Starch content : 75 - 90 %
- Moisture : 13.5 % Max
- Foreign matter : 0.5 % max
- Hotels : 0.02 to 0.03 %
- Acid : < 2.5 %
- PH : 5-7



===========================================

Rice Flour


Typical analysis of glutinous rice flour (wet milling): flour, produced by milling long or medium grain white glutinous rice to flour
Moisture :13.0 % maximum

Ash: 0.5% maximum

Starch : 85.0 % minimum

pH (10% slurry) : 5.0-7.0

Sulfur Dioxide : None
Particle size : sieve analysis : passed 100 mesh screen 97.5 % minimum

Whiteness : 90
Paste temperature by RVA: Approx 68 Celsius

Paste temperature by Braberder: Approx 65 Celsius

Gelatinization peak: Approx 230 RVU or Approx 900 BU

Viscosity at 50 Celsius: Minimum 160 RVU or Minimum 550 BU

 

===============================

 

Product name:Mung Bean Starch
Moisture:14% max
Protein:0.5% max
Ash(Dry Basic):0.3% max
Taste:Sweet

 

=====================

 

SAGO STARCH SPECIFICATIONS
Moisture Content : 11% - 13%
Starch Value : 84% Min.
PH : 5.0 - 6.0
Fibre : 0.2% Max.
Peak Viscosity : 500 - 600

==============================================

 

Bags potato starch sheet

 

Native potato starch

Item

Unit

Standard

Test result

Colour

 

White with crystal luster

Same

Smell

 

No bad smell

Same

Taste

 

No granule

Same

Dirt

 

No particle

Same

Moisture

%

18.00-20.00

18.85

Whiteness

%

Min92.0%

93.5

PH value

 

6.0-8.0

7.5

Conductivity

Us/cm

Max100

53

Ash content

%

Max0.30

0.24

Protein

%

Max0.1

0.081

SO2

mg/kg

Max10.00

4.2

AS

mg/kg

Max0.30

Absent

PB

mg/kg

Max0.50

Absent

Black specks

No./c

Max3.0

1.0

Fineness

 

Min92.0

99.98

Viscosity

Bu,4%/700cmg

Min1300

1463

Bacterial count

c.f.u./g

Max5000

230

Yeast and mould

c.f.u/g

Max500

40

Colifor

MPN/100g

Max30

<30

 

==========================================================

 

NO.

Inspection Item

Standard

1

Moisture Content (%)

11.00-13.00

2

Whiteness (%)

93.0 Min.

3

pH

5.00-7.00

4

Sulphur Dioxide (ppm.)

10.0 Max.

5

Viscosity (Bu)

700 Min.

6

Residues (%)

0.05 Max.

7

Ash Content

0.15 Max.

8

Black spot

10 Max.

9

Total Plate Count (cfu/g.)

10,000 Max.

10

Yeast (cfu/g.)

100 Max.

11

Moulds (cfu/g.)

100 Max.

12

Coliform Bacteria (cfu/g.)

3.0 Max.

13

E-Coli PMN/g.

Not detected

 

 

 

 

FOR MORE INFORMATIONS ABOUT OUR STARCH AND FLOUR, DO SEND YOUR INQUIRIES WITH YOUR COMPLETE CONTACT DETAILS SO WE CAN ANSWER TO YOUR INQUIRY AND SEND COMPLET DATA SHEET AND PRICE LIST WITH OUR TERMS AND CONSITION.

 

YOURS FAITHFUL

 

 

 

 

 

 

 

 

 

 

 

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