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Solubility of modified potato starch in cold water


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#1 saqibfst

saqibfst

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Posted 10 January 2013 - 06:40 AM

Hi All
wanna know the solubility of modified potato starch in cold water .
some starches need to soluble in hot water and some need cold . how the solubilty of these two type effect on the product. actually i m working on the frozen pastry sheets and wanna use modified potato starch . so can anybody describe me should i use it in cold water or hot water and what will be outcome in both condition.

thanks
fstian



#2 SUSHIL

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Posted 10 January 2013 - 05:29 PM

Hi All
wanna know the solubility of modified potato starch in cold water .
some starches need to soluble in hot water and some need cold . how the solubilty of these two type effect on the product. actually i m working on the frozen pastry sheets and wanna use modified potato starch . so can anybody describe me should i use it in cold water or hot water and what will be outcome in both condition.

thanks
fstian


Hello Mr 'saqibfst,
Please visit the WEBSITE-www.avebe.com

Please contact their marketing department and request for free samples and for solution to your pastry problem

AVEBE is an innovating company producing solutions based on potato starch for food. AVEBE is a global provider of starch based ingredients for the food industry, create starches that improve the taste, texture, stability, appearance and convenience of food products. Food manufacturers can count on their decades of experience.

Their Food Innovation Centres and expert teams help manufacturers worldwide to develop new food products, reformulate products, optimise total cost of production and reduce environmental impact.

AVEBE's extensive market and application knowledge in the bakery segemt guarantees customers consumer needs.

They have also extended product range with new innovative starches to be used in applications like fillings and batters. These new developments meet the market trends for higher demand of ingredients that improve freeze/thaw, bake stability and shelf life extension.

AVEBE offers starches that improve the texture, mouthfeel, stability of flour based bakery products including cakes, muffins, puff pastry, donuts, cookies, biscuits,

PASELLIFP is a potato fibre with excellent waterbinding property.

PASELLI™ FP

Instant starch improves dough sheetability during processing and results in improved crispiness with increased expansion.

PASELLI™ FP is a potato fibre with excellent waterbinding property. It has been successfully applied in preparation of low-carb bakery goods.

Also PASELLI™ BC

Prejel PA5 PH

Prejel PA5 PH is a cold water swelling fully pregelatinised potato starch in the form of a white, free flowing powder

ELIANE™


ELIANE™ VC120
Base: High Amylopectin Potato
Application: Pregelatinised
Label Declaration: Modified Potato Starch
High viscosity pregelatinised starch designed for harsh processing environments or products requiring extensive freeze/thaw stability.

ELIANE™ SC 160 is a pre-gelatinized, waxy potato starch suitable for use in bakery fillings and dressings, as well as a variety of snack items where controlled expansion and a crunchy texture are desired.


ALSO visit -www.foodinnovation.com

COLFLO 67 is a modified food starch derived from waxy maize. It is characterized by very good freeze/thaw stability and resistance to low- temperature storage conditions which make it particularly suited for application to frozen foods.

CLEARJEL is a modified waxy maize food starch with application in canned foods, bakery products and specialty items.

BAKA-SNAK is a pregelatinized, modified food starch based on waxy maize and was developed specially for baked or fried puffed snacks.

TECHNICAL SPECIFICATIONS OF SOME PRODUCTS ATTACHED

REGARDS

SUSHIL





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