WHEAT STARCH SP

Description du produit

Roquette Native Wheat starch consists of the granules separated from the grain of wheat by a physical process. Roquette Wheat Starch is used for these gelling properties in many food applications: pastry creams, sauces with short texture, delicatessen meats and salting. This product comes from cereal grain and is characterized by a high gel temperature (85 degrees), a low viscosity and a short texture. It is a gelling agent, binder and thickener, water retention, texture enhancer, and facilitator of the extrusion process.