Makes Vermicelli manufacturing more cost effective, brighten the colour and improves the strength. Makes the product in serving plate ; softer, smoother and tastier. No preservative and No Mono sodium Glutamate.
For excellent results, use 2 to 3% YMV of total batch size.
|01||APPEARANCE||Off white colour, fine free flowing powder|
|02||SOLUBLITY||Insoluble in cold water|
|03||pH VALUE OF 10% SOLUTION||5 to 7|
|04||VISCOSITY OF 3% SOLUTION IN BROOKFIELD LVDVII+PRO VISCOMETER ( Spindle No : 2 , RPM 100 , Temp 800C)||100 TO 300 cPs|
|05||MOISTURE CONTENT, (w/w)||Max 13%|
|06||BULK DENSITY, gm/ml||0.55 to 0.7|
|07||ASH CONTENT, (w/w)||MAX 0.25%|
|08||PARTICLE SIZE (100 Mesh)||99% passes|
Yield Improver for Noodles, Pasta, Vermicelli and similar Products. Starches influence the swelling index and firmness. Cutting Stress of the noodles can be reduced. This gives high swelling power and good stability against shear and heat. Using starch has a nutritional advantage, showing a slower release of sugars during in vitro starch digestion, and thus reducing the predicted glycaemic index by up to fifteen percent. Provide elasticity and smooth uniform surface which prevents sticking after boiling. It reduced the Roasting time during manufacturing and Increases the productivity.
Exhibits excellent stability when stored under cool and dry ventilated place. . Avoid direct sun light.
Available in 25Kgs net weight paper bags with moisture proof line inside.
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