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.
It is used in food, paper and textile industry.
Properties
mixed with water forms paste used for book bindings and paper
Specification
tasteless white powder
Ash: max 0.25%
Protein: max 0.35%
Moisture: max 14%
pH: 5.0-7.5
Application in food industry:
Application in paper and textile industry
Packaging has the manufacturer’s logo and a label inserted into the seam with standard consumer information.
Shelf life: 12 months as of the manufacturing date.
Storage: in a ventilated room in the original packing at a temperature below 25°С and relative air humidity below 75%.
