Herbpro Biotech
1 / 5
The wheat starch is made from processed flour, by washing off the gluten, depositing liquid flour and filtering water, drying the wet flour and pulverizing it. Characteristics: White color, smooth surface and protein content not exceeding 0.5%.
The wheat starch is mainly used as food products' thickening agent, gelling agent, blinding agent or stabilizing agent. In addition to direct use, it is an indispensable material for high-standard restaurants, hotels as well as home cooking and snacks. Besides, it is widely applied in the chemical industry and paper-making industry.
We maintain full sets of international quality certifications to ensure the highest standards for our products:
Standard packaging options available to meet customer requirements:
📦 25kg/bag | 1000kg/ton bag (As per buyer's demand)
| ITEM | SPECIFICATION |
|---|---|
| Protein (DS, Nx6.25, %) | ≤0.3% |
| Moisture (%) | ≤ 14.0% |
| Fat (%) | ≤ 0.07% |
| Ash (%) | ≤0.25% |
| Acidity (dry basis) (%) | ≤2°T |
| Fineness (%) | ≥99.8% |
| Whiteness | ≥93% |
| Spot | ≤2.0cm² |
| Total Bacteria | ≤ 20000 cfu/g |
| Coli | Negative |
| Salmonella | Negative |
Wheat A starch is pure white, fine and smooth, glossy, with high transparency and high resistance to deformation ability. It is primarily used in:
