| Product | Specifications |
|---|---|
| Moisture (food use) | 13.0% |
| Moisture % (paper use) | 13.5% |
| pH (20% slurry in neutral water) (food use) | 5.0-7.0 |
| pH (20% slurry in neutral water) (paper use) | 5.0-7.5 |
| Ashes | 0.25% d.s. |
| Proteins (Nx5.7) | 0.35% d.s. |
| Total lipids | 0.25% d.s. |
| Sulphur dioxide | Absent |
| White’s grade (paper use) | PHO=93 |
| Bacterial Total Aerobic Caount (UFC/g) | 10000 |
| Total Coliform | 100 |
| Escherichia coli (UFC/g) | <10 |
| Molds (UFC/g.) | 500 |
| Yeasts (UFC/g.) | 100 |
| Staphylococcus Aureus | < 10 |
| Salmonella (UFC/125 g.) | Absent |
Wheat Starch
Wheat Starch
Wheat Starch is a carbohydrate consisting of a large number of glucose units joined together by glycoside bonds. This polysaccharide is produced by all green plants as an energy store. It is the most important carbohydrate in the human diet. Starch occurs in nature in many ways. It is contained in such staple foods as potatoes, wheat, maize (corn), rice, and cassava. Wheat Starch is one starch derived from wheat. It is white free flowing powder, insoluble in fresh water. Taste and flavor is neutral. It is extracted from selected wheats by mechanical action and fresh water. Drying is made maintaining inalterable the product characteristics.
