Native wheat starch - GLUTEN-FREE
The gluten-free wheat starch, just like the native one, is a polysaccharide established from amylose and amylopectin and it consists of the carbohydrate fraction of wheat flour
This product derives from high-quality flour provided by selected suppliers of the European Community.
It differs from native wheat starch, for a gluten content of less than 20 ppm.
< 13 %
pH (20% distilled water)
5.0 - 7.0
< 0.25 % d.s.
Protein (N x 5.7)
< 0.35 % d.s.
Gluten (Elisa method)
< 20 ppm
- Thickener and stabilizer in the food industry
- FOOD SECTOR: Ingredient for the preparation of sweet and salty baked gluten-free goods (cakes, biscuits, waffles, ice cream cones, pizzas, and piadine) as the starch works as an improver of the characteristics of the dough, enhancer of the flavors and it extends the shelf-life of the finished products.
- Big bag 1050 kg
- 25 kg paper bag (1250 kg each pallet)
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