Organic Starch & Syrups
We supply domestic starch products such as organic potato, organic wheat, organic corn and organic waxy maize starch.
Both untreated (native) and cold water soluble (=cold swelling / swelling starch / instant).
The raw material "organic starch" is used to produce organic dextrose, organic glucose, organic maltodextrin and various organic syrups (liquid and powder dried) with different sweetness and viscosity.
As an important natural foodstuff, starch has a fixed place in almost all branches of food processing.
We would be happy to advise you on specific properties and areas of application (soups, sauces, baked goods, etc.).
- binding and improving consistency
- achieving the desired extrusion properties
- binding and improving consistency
- soluble in cold water
- gives transparent doughs with high viscosity
- thickening, consistency, binding
- thin boiling with thickening effect
- yields opaque pastes with high viscosity
- soluble in cold water
- gives consistency; binding, thickening
- thickening, consistency, binding
- forms no skin
- stable over temperature change
- gluten-free, vegan
- yields opaque pastes with high viscosity
- soluble in cold water
- gives consistency; binding, thickening
- Thickening, consistency, binding
- brings fine crumb for baked goods
- adjusting the protein content
- improves the structure and the body of baked products
- causes fine-pored, fluffy dough
- neutral carrier
- gives energy through carbohydrates
- improvement of viscosity and mouthfeel
- slightly reduced, “soft” sweetness
- “soft”, mild, round sweetness
- full bodied, pleasantly thick mouthfeel
- decent sweetness, fruity, cooling taste
- especially high nutritional importance
- colouring during baking (browning)
- colouring of meat products
- provides almost the same characteristics as crystallised glucose
- brings a creamy, smooth taste into your recipe
- improves the sense of taste
- high viscosity, reduced sweetness
- prevents crystallization
- mild, less intense sweetness
- high content of dextrose (=glucose)
- properties similar to honey and invert sugar syrup
- intense sweetener because of high fruit sugar content
- alternative to agave syrup
- milder and fruitier than pure sugar (saccharose)
- does not easily crystallize (compared to saccharose)
- very high sweetness and properties similar to honey
- very finely flowing due to low water content
- water absorbent for dry blendings
- leavening agent without any chemicals
- clean tartar as an aromatic acidifier
- free from phosphate
- structure-giving potato component
- simple and clean dosing
- - very good water binding -> longer fresh!
- - high fiber content -> especially for low-carb nutrition
- - improves texture and viscosity
- - avoidance of phase separation
- extra creamy
- using potatoes for cooking in the simplest way
Many of our customers use our local organic starches as an alternative to organic tapioca starch and organic rice starch.
“Starch” is made up of numerous glucose molecules. In the natural growth process, these are linked to long starch chains and stored in the storage organs of certain plants (e.g. roots, tubers, grains) as important reserve substances.
During processing, the plant parts with the highest starch content are chopped up, washed out with water, filtered, centrifuged and then dried.
"Native" starch is also called "natural" starch because it has not been chemically modified.
"Cold swelling" starch is a form of starch that is immediately (instant) soluble in cold water. Native starch is heat-treated for production without the use of any chemical substances. Powdery mixtures, cold-soluble sauces or soups are typical areas of application for this special starch. To avoid clumping, you should first mix the starch with other recipe ingredients and only then dissolve it in water.
Other typical starch products are maltodextrin, glucose, and many more.
We would be happy to advise you personally or by telephone on the various properties and generally very extensive areas of application of starch products.