Starch for noodles and replace part of flour,Taiwan ZIH MAO price supplier

Specification of Starch for noodles and replace part of flour of ZMF 301 series

1.      Base materialModified tapioca acetatestarch ester, derivatives.

2.      Appearance white or light graypowder.

3.      Moisture content13%.

4.      Viscosity5% 50 1500cps, measuredby Brookfield viscometer LV. Spindle No.3 30rpm.

5.      PH value5% R.O water 5~7.

6.      Package25Kgs/bag-paper.

7.      Shelf-lifeunder normal storagecondition unopened, no damaged about 12 months.

Character of Modified Starch to Freezing Noodles of ZMF 301 series

1.      Starch paste can improve the elasticityof instant noodle, fish ball, etc. increase mouth feeling..

2.      Starch paste can improve thesolubility of noodle after cooking.

Starch paste can middle resist to freeze thaw drip ofinstant noodle, fish ball and kamaboko

Application of Modified Starch to Freezing Noodles of ZMF 301 series

1.      Use in frozen dress about fish,meat product such as ball and kamaboko decrease drip.

2.      Use in heat dressed food,dumpling increase viscous-elastic

3.      Starch paste can improve thequality of fabricated food.

  Dosage of Modified Starch to Freezing Noodles of ZMF 301 series

Depend on food kinds and required quality, general from3~12%.