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Corn starch – a homogeneous white powder as a natural polymer, is one of the major sources of organic raw materials for the food, chemical and many other industries.
Scope and features: Corn starch can be used alone or in admixture with modified food starch to obtain a thick and dense structure in sauces, desserts, and dry mixes. It has a fast solidifying structure and is used in the bakery industry to control the density of the test and providing the crumbling properties dry biscuits and crackers. Corn starch helps control the crust in the products, which are baked. It increases the friability test and breadcrumbs, helps to control the viscosity of the dough.