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 |
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THAILAND CASSAVA STARCH/ TAPIOCA STARCH FOOD GRADE
THAILAND CASSAVA STARCH/ TAPIOCA STARCH INDUSTRIAL GRADE
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
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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
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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
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Product name:Mung Bean Starch
Moisture:14% max
Protein:0.5% max
Ash(Dry Basic):0.3% max
Taste:Sweet
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SAGO STARCH SPECIFICATIONS
Moisture Content : 11% - 13%
Starch Value : 84% Min.
PH : 5.0 - 6.0
Fibre : 0.2% Max.
Peak Viscosity : 500 - 600
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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
China