Maize starch helps in adding structure to any baked good. It incorporates a tender texture to it. Corn starch is used by bakers while making shortbread to impart tenderness and give a crumbly texture.
This starch also acts as an excellent cake substitute when it is added to cake flour.
Light creamy to white color fine free flowing powder, free from rancidity and foreign matter.
|01||pH, 10 % solution ,w/v||5 to 7|
|02||Viscosity of 3% solution in Brookfield viscometer @ 80°c Spindle No.2, RPM:100||80 to 120 cPs|
|03||Moisture content, % w/w||13 %|
|04||Ash content,% w/w||Max 0.50%|
MAIZE STARCH can help adding some structure to a baked food while increasing its tenderness. It appears very often in shortbread recipes, where bakers are looking for a very crumbly and tender texture in the finished product. Another common way of using it is adding a small amount of it to all purpose flour to make a substitute for cake flour.
|PACKING||BAGS/ PALLET(NOS)||PALLETS / 20FT(NOS)||STUFFING CAPACITY / 20FT IN MT|
|50 Kgs 3-Ply Paper bag, Pallatized, Shrink Wrapped & Strapped.||14||20||15|
|25 Kgs 3-Ply Paper bag, Pallatized, Shrink Wrapped & Strapped.||30||20||15|
|850 Kgs Jumbo bag, Pallatized, Shrink Wrapped & Strapped.||2||10||17|
|25 Kgs (or) 50 Kgs PP/HDPE Bags -Non Pallatized||NIL||NIL||18|
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