PROAMYL WIN 10518 starch of the cold swelling for suckling industry and pastry industry 1108130000
Starch does not lose its properties even with multiple freeze and thaw cycles, and also increases shelf life products in low-temperature conditions.
Optimum technological parameters:
< em> pH = 3.9 -5.2
· as a thickener in the dairy industry, in the confectionery industry, in the production of jams, fruit preparations, in the production of tomatoes, ketchup, sauces, mayonnaise;
· in the canning industry;
Begins to act as a thickener when added to cold water. Provides a uniform, creamy texture. Resistant when agitated and transferred by pump.
|Type||Starch is modified Ukraine|