Flour pea starch "Amilon" 60/3

Vendor code 2862

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Price 1.05 USD

The price is calculated according to the current exchange rate € (EUR)

Description

Pea starch flour Amilon is a natural flour with a starch content of min. 60%. It is made from dried yellow peas by the unique "green" method of the Partner-M company. Pea Amylon is produced in two forms: * Amylon 60 (native) and * Amylon 80/21 (modified physico-mechanical way without the use of chemical reagents, during the modification, Amilon acquires the ability to swell in cold water). Advantages of Amylon 60: * Combines the advantages and functional properties of pea protein and pea starch; * Gluten-free starch; * Non-chemically modified starch; * "Pure label" - does not have an E-index; * The particle size is not more than 325 mesh (44 microns); * Starch content min. 60%; * Protein content 12-15%; * Low glycemic index; * Hypoallergenicity; * Produced from yellow peas, grown and harvested in ecologically clean regions of Russia * NOT GMO Due to the slow absorption of pea products, their use provides a longer feeling of saturation. Advantages of Amilon 60/21: * Has all the advantages of Amylon 60; * Particle size less than 80 mesh (177 microns); * Starch content min. 60%; * Protein content is 18%; * The effect of cold swelling; * Water absorption min 1: 4; Application: * Forms strong gels and viscous paste; * Has a foaming ability, is able to replace egg white; * Used as a substitute for potato starch; * Replaces hydrocolloids and chemically modified starches, being an excellent structure-forming agent; * Possessing the ability to form and maintain the viscosity and adhesiveness of paste after heat treatment, finds application for products in batter (makes the claret more crispy, keeps the stick on the product, keeps the softness and juiciness of raw materials inside the batter); * Suitable for the preparation of Asian-style noodles, which traditionally uses starch marsh and potato starch; * Used as one of the ingredients for the production of shortcake, biscuits, muffin flour, and also used as an improved flour for the baked dough; * Used in the production of high-quality feed for farm animals, domestic animals and aquaculture.

Characteristics

appearance, shape and size of particles
Granules 3-5 mm in size. Allowed the presence of up to 10% of coarse flour particles
taste and smell
Free of foreign tastes and odors
mass fraction of fat,% for dry matter, no more
1,6
mass fraction of ash,% on dry matter basis, no more
3,0
mass fraction of fiber,% on dry matter basis, no more
1,5
mass fraction of starch,% on dry matter basis, not less
60,0
mineral impurities
absent
Colour
Light yellow inherent in the feedstock
mass fraction of moisture,%, no more
10,0
mass fraction of protein,% per dry matter, no more
18,0

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