Food Grade Tapioca Starch

1 Container (MOQ)

Business Type Manufacturer, Exporter, Supplier, Trader
Appearance White Colour Powder
pH 5.0 – 7.0
Moisture Content 12.0% Max
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Preferred Buyer From

Location All Countries Except India

Product Details

Fibre Content
0.5ml Max
Sieve Retention
1.0% Max

We manufacture Tapioca Starch – Food Grade from quality Tapioca tubers in a modernized plant with applying latest technological advancements to suit the requirements of food industry.

 

Applications

  • Biscuits, cakes, cheese breads, cookies, crackers, donuts, fillings and toppings, mocha breads, pancakes and waffles
  • Batter coatings for meat, seafood, fries, crispy deep fry
  • Dairy beverages, juices, instant cereal mixes, instant 3 in 1 mixes, powdered beverages, RTD coffee, Tea, smoothies
  • Soups and meals, instant soups, sauces and gravies
  • Edible Masala Powder manufacturing
  • Chewy candy, hard gums, jelly bean Centre, panned coated confectionary and chocolates, pastilles, tablets
  • Food and Sweet manufacturing
  • Ice Cream and Ice Cream Cone Manufacturing
  • Breads, biscuits, cakes, cheese bread, croutons, mocha, muffins, pasta, noodles, vermicelli
  • Noodles-chilled, dry, fresh, frozen, glass noodle, instant (fried and air dried), pasta. Wrappers- puff, spring roll, rice rolls, wonton
  • Coated nuts, Extruded, fabricated potato chip (bake, fried), green pea, puffed rice cracker, sheeted snacks (bake, fried), shrimp crackers, snack pellet
  • Gravies and ready meals, salad dressings sweet and savory dips, tomato sauce, cooking sauces, instant dips, instant gravies, instant soups
  • Meat-Burger patties, chicken cutlet, chicken nuggets/fingers, chicken patties, meat balls, meat kebab, meat loaf, meat luncheon, Fish-Asian hot pot seafood items, imitation crab stick, seafood balls, cakes, pastes, seafood nuggets

 

Packing

  • 50 Kgs & Jumbo Bags | As per specific requirement(s).
  • Packed in printed PP woven bags.

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Details

Parameters UOM Limits
Appearance   White colour, free flowing fine powder, odourless, tasteless, free from live or dead insects and extraneous matter.
pH   5.0 – 7.0
Moisture Content % Max 12
Viscosity of 5% in Brookfield viscometer cps Min 1500
Viscosity of 2% in Red Wood No.1 viscometer sec Min 50
Fibre Content ml Max 0.5
Sieve Retention % Max 1
Ash Content % Max 0.2
Sulphur Dioxide ppm Max 50
Brightness % Min 93
Free Acidity ml Max 1.5

Microbiological Test

Parameters UOM Limits
Total Plate Count cfu Max 10000
Coli forms cfu Max 100
Yeast and Mould cfu Max 200
E coli cfu Absent
Salmonella cfu Absent

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