Wheat starches - Import export

Our Company is an organization that has been operating in the food industry for many years and provides high-quality food raw materials to its customers. -WHEAT STARCH - LIFTERS •E 450 SODIUM ACID PYROPHOSPHATE (SAPP 28) •E 500 SODIUM CARBONATE •E 503 AMMONIUM CARBONATE

Native Wheat Starch is made by cleaning, dehulling, and milling the wheat, and then extracting the starch with water. The resulting product is a fine, white powder and is characterized by its ability to emulsify, retain water, and create a cloudy appearance. Native Wheat Starch is an excellent thickener that improves the texture of foods by increasing smoothness and creaminess. It has a shelf life of 12-24 months when properly stored. It is available in 25 kg bags or Big Bags. Native Wheat Starch is used in a wide range of food products, including confectionery, desserts, baked goods, snacks, and ready meals, as well as in custards, dry soups, and sauce premixes. It is also used in batter and breading mixtures, cheese, seafood products, alcoholic beverages and in the paper industry.

Vital Wheat Gluten is the natural protein found in wheat. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. Vital Wheat Gluten can also be used to make a vegetarian meat substitute known as seitan.

Productinformation These light and crispy ricecrackers will captivate your senses through their blend of fiery spices and smooth lemongrass taste. The dried lemongrass not only serves as a counterpart for the spicy crispiness – it is what makes this thai mix so scrumptious and special. Broiled without any added fat, they could fit any low-calory diet sheet – but they sure can get you addicted to a special asian snack experience. Ingredients Rice, soy sauce made from soy, wheat and salt, sugar, starch, garlic, onion, leaves of kaffir lime, spices, dyes: E150c E160c E160b, kelp, glucose, mirin Origin Thailand, China

DSEC's commitment on the construction of Bioethanol plants is based on a very specialized technical knowledge of the Ethanol production processes; in this article you will find a more detailed understanding about the Upstream process. In Europe and the US, the existing traditional 1" generation bioethanol plants typically process cereals (maize/corn, wheat, rye, ...) and other starch or sugar containing raw materials (e.g. sugar beet). The raw material initially undergoes crushing (milling for cereals) to reduce the particle size distribution to such a degree that the enzymes enter in contact with the starch molecules in the subsequent steps. During liquefaction with alpha-amylase, starch is dismantled into low molecular sugar units, the so-called dextrines. In the next process step, saccharification, these dextrines are further dismantled into fermentable sugars by means of gluco-amylase. In the fermentation process, these fermentable sugars are partly aerobically transformed, but mainly anaerobically by Saccharomyces cerevisiae (yeast) into biomass and ethanol; sugar containing raw material as e.g. sugar cane can be directly fed into fermentation after crushing. Upstream process groups: - Storage - Cleaning - Milling / Crushing - Mashing - Liquefaction - Saccharification - Fermentation (batch or continuous)