STARCHES

WHEAT STARCH

Starch is the main component of wheat having a number of food and industrial applications. It is washed away from ground wheat with water, leaving gluten behind. In the process of making gluten flour it is common byproduct. Read more…

CORN STARCH

Starch derived from the corn (maize) grain obtained from the endosperm of the kernel. Common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars. It is versatile, easily modified, and finds many uses in industry as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. Read more…

POTATO STARCH

Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution. Read more…

TAPIOCA STARCH

Tapioca is a starch extracted from cassava root, species native to the northeast region of Brazil. It is a staple food for millions of people in tropical countries, it is devoid of nutrition and low in food energy. In developed countries, it is used as a thickening agent in various manufactured foods. Read more…

CORN GRITS

Porridge made from corn (maize) that is ground into a coarse meal and then boiled. It is prepared by a grinding process from degermed kernel of maize cleaned from impurities. In the process bran and germ are almost completely removed. Read more…