Buğday Nişastası 5 kg
294,85 TL
Category
Wheat starch
, Starches
, Starches
, Starches
, Starches
, Starches
, Starches
, Starches
, Starches
, Wheat starch
Brand
Smart Code
056.100.15
Price
291,93 TL + VAT
Transfer
288,95 TL
(% 2,00 remittance discount)
* With installments starting from 115,97 TL !!
Name of Food Additive:
Değirmencibaşı Wheat Starch
Component List:
Wheat starch
The net amount:
5 kg
Physical Structure:
Dust
Allergen Information:
Contains gluten.
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Starches
Name of the Source from which the Food Additive is Obtained:
Wheat
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Nutrition Notice:
| Energy and Nutrients | for 100 g |
| Energy | 354 kcal 1503 kj |
| Oil | 0.3 g |
| - Saturated fat | 0 g |
Carbohydrate | 87g |
| - Candies | 0 g |
| Protein | 0.4 g |
| Salt | 0.18g |
Technical information:
Tito wheat starch is a type of starch produced as a by-product while obtaining vital wheat gluten from wheat. It can also be defined as gluten-free wheat flour.
The amylose rate in wheat starch is 28%, and the amylopectin rate is around 72%. (Average 1:2.6)
Although the average granule size is 10 microns, granule diameters vary between 1 and 40 microns.
When compared to other natural starches, it is seen that natural wheat starch begins to gel at much higher degrees. (80-85°C)
Wheat starch accounts for a significant portion of starch production in Europe and Australia.
Since it is a natural, pure and renewable polymer, wheat starch has many uses.
Bakery products:
By using wheat starch instead of one third of flour in cakes, the volume, softness, symmetrical structure and eating quality of the cake can be increased.
By controlling the viscosity of the cake dough, it improves the structure of the cake.
It provides structure while helping to create the ideal outer surface in cream products (puff products, cream cakes, cream pies).
You can control the width and thickness of cookies with wheat starch.
While maintaining softness, it reduces the use of shortening (vegetable fat) in the recipe.
Dry Mixes:
It allows you to control the moisture in cake mixes, the moisture absorption and structure of the mix.
It allows you to control viscosity and oil absorption in donut mixes and increase softness.
Allows you to control the spread in wafer batter and pancake mixes.
It provides a soft texture in pudding and other powder dessert mixes.
In general, it ensures that all powder mixtures are voluminous and fluid, while it certainly does not mask delicate odors.
Canned Products & Sauces:
While giving a soft consistency to the product in baby foods, it allows the aroma to be released.
In puddings, it creates a soft texture while leaving a pleasant taste in the mouth.
While providing the soft structure of salad dressings, it also preserves the stability of the emulsion.
It enhances the flavors of thickened sauces and soups while allowing the heat to penetrate quickly.
Other products:
While increasing the adhesion on coatings, it ensures that the products absorb less oil during frying.
It helps the products to rise and the pieces to be crispy in breakfast cereals.
| Amylose (%) | Amylopectin (%) | Gelation Temperature | |
| Pea Starch | 35 | 65 | 50-70 ˚ C |
| Wheat starch | 20-26 | 76-78 | 52-85 ˚ C |
| Corn starch | 24-28 | 73-76 | 62-80 ˚ C |
| Potato starch | 20-23 | 77-80 | 58-65 ˚ C |
| Rice Starch | 16-18 | 82-84 | 61-80 ˚ C |
| Tapioca Starch | 16-18 | 82-84 | 52-65 ˚ C |
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