he end product.
Infant food, spread, preserves, dry spice mixes and snacks as a binding agent.
Dairy products (e.g. pudding, custard).
Beer, as a source of carbohydrate for fermentation.
Fermentation, as a medium.
In meat industry it is used as a texturizer, absorbent of water (1:2), meat replacer.
It is added up to 4% of mass in the recipes. The starch is added at the end of cuttering
at 10℃.
PACKAGING:
Bulk shipments; Multiply paper sacks of 25 kg net; Big bags of max. 1000 kg.
STORAGE:
Dry,