Food & Confectionery Raw Material |
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We are one of the leading suppliers of Food & Confectionery Raw Materials which are sourced from well known organizations. Our broad range of material includes Maize Starch, Malto Dextrin, Glucose D, Liquid Glucose, Salt (Free Flow Iodized) & so on. These materials are customized as per the exact requirements of clients and we distribute these products to our clients in safe and attractive packings.
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| | Maize Starch Item Code: CSI-01 The Maize Starch, offered by us is a fine white color powder, which is insoluble in water & alcohol. The starch powder is a mixture of polysaccharides containing about 75 to 80% Amylopectin & 20 to 25% Amylose, which is processed under strict hygienic conditions.
Specifications: Item Code:CSI-01 | Description | Fine White powder | | Colour | White | | Moisture Content | 13% (max) | | PH of 10% | 05/07/10 | | Protein | 0.5% (max) | | Viscosity of 2% paste in Redwood | 30 Sec.(min) | | Cold Water Soluble % | 0.4 max | | Starch Content % | 98.5 | | Odour | Odourless |
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| | Malto Dextrin Malto Dextrin is produced from starch by partial hydrolysis ranging up to 20 DE. These carbohydrates are easily digested and more easily tolerated by the diabetic patients. Being a food additive, these are also used as base in preparation of food products such as health drinking, soups milk shakes. The DE, pH and moisture content in Malto Dextrin can be adjusted as per the client’s application requirements.
Specifications:
| Product : Maltodextrin Abbrev.: MD | | Packing: Normal HDPE Bags at ambient temp. | Retest Programme | | Sampling Plan
√n + 1 n = No. of Bags | Schedule
6 Months | Tests -
Loss on Drying -
? -
Bulk Density -
Microbiological - tests
| | Characteristics | Standards | | Description | White to Cream colour fine fluffy powder | | Clarity (20% w/v Solution ) | Clear to slight hazy | | Moisture (% w/w) | 5.0 % Max. | | Dextrose Equivalent (% on DB) | 16.00 – 24.00 % | | pH (10 % w/v Solution ) | 5.50 - 6.50 | | Bulk Density (packed) gms/ml. | 0.28 - 0.40 | | Sulphated Ash % on D.B. | 0.50 % Max. | | Enzymatic Activity | Absent | | Starch Test | Negative | | Microbiologial Analysis | | Total Plate Count | 1000 / gm. Max. | | Coliforms in 25 gm | Absent | | Salmonella in 25 gm | Absent |
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| | Salt (Free Flow - Iodised ) (FREE FLOW IODIZED / MEDIUM CRYSTAL) Sr. No. Parameter Range 1. Purity as % NaCI on dry basis 99.30 to 99.35 2. Calcium as Ca% 0.050 to 0.060 3. Magnesium as Mg % 0.110 to 0.120 4. Water Insoluble % 0.020 to 0.030 5. Turbidity – 25% Solution Clear Sol… 6. Moisture % 0.18 to 0.20 Note:- Free to use in FOOD, CONFECTIONERY, POULTRY & CATTLE FEED & PHARMACEUTICALS INDUSTRIES.
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| | Glucose D | Sr. No | Determination | Limits | | 1 | Moisture % | 7.50 – 9.00 | | 2 | Dextrose Equivalent % | 99.00 Min. | | 3 | TCP % | 0.55 – 0.65 | | 4 | Calcium in mg/100gm | 170.00 Min. | | 5 | Vitamin D/100g | 970 IU | | 6 | Energy in K.Cal / 100gms | 365 | Preferred by PHARMACEUTICAL INDUSTRIES. Glucose-D is a free flowing white powder that is odorless and is marked by it’s sweet taste. In it’s most popular form. Glucose-D is used as an instant energy beverage. It is consumed by persons of all age groups
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| | Liquid Glucose Item Code: CSI-05 Backed by diligent team of professionals, we are offering our clients highly effective Liquid Glucose used in confectionery and pharmaceuticals industries. These sweeteners and bonding agent are colorless, odorless, viscous sweet syrup and a combination of mono, di, tri, penta and higher saccharides. The high maltose corn syrup is a specially prepared with acid-enzyme converted corn syrup that contains maltose as its major carbohydrate constituent. This syrup ensures to improve the flavor, body, and texture at high sucrose replacement levels. Also, imparting resistance to color formation, moisture absorption, and crystallization in finished products like hard candies. Further, these also produce finished products which have excellent stability and clarity. Specifications: | Product : Liquid Glucose Abbrev. : LG | | Packing : Normal MSRC/ HDPE / MS ( New ) Closed barrels at Ambient Temp./ Tankers | Retest Program | | Sampling Plan √n+ 1, n = No of Containers | Schedule 3 Months | Tests Dry Solids D.E | | Characteristics | Standards | | Description | Yellow tinge to colourless, clear, thick Viscous syrup. | | Dry Solids % at 20o C. [Grade ] Confectionery Confectionery / Tanker Pharma / S.F.G | 85.5 – 86.5 82.0 – 83.5 84.0 – 85.0 | | Sulphated Ash ( % on DB ) | 0.50% | | Dextrose Equivalent (% on DB) | 40.0 - 44.0 % | | pH ( 50% Solution, w/v) | 4.80 - 5.50 | | Sulphur Dioxide ppm. [CONF] [S.F.G] | 400 ppm 40 ppm Max | | Acidity (ml of 0.1N NaoH/5gms) | 0.6 ml. Max. | | Starch | Absent ( No blue colour is produced with Iodine solution) | | Microbiological Analysis | | Total Plate Count c.f.u / gm | 1000/gm Max. | | E.coli / Salmonella | Absent | | Yeast / Moulds | < 50 |
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| | Corn Grits Corn Grits Discription:- Free Flow, Absence From Foregin Matter Minimum - 11% Maximum - 13.5% | Particle size in ASTM | Min | | Max | | 16 | | 0% | | 0% | | 20 | | 8% | | 22% | | 30 | | 34% | | 58% | | 50 | | 21% | | 46% | | PAN | | 0% | | 0% | Black Particles Max 12 Sq Per Inch Applications:- Extruded Snacks Food Industries, Flaking Grits For Corn Flakes Industries, Corn Bread (Confectionery), Muffins, Corn Chips, Doritos & Sweets Manufacturing.
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| | Corn Flakes -
| Corn Flakes | | | | | | | | | Calories | | | | 360.48 Kcal | | | | | | | Total Fats | | | | 0.92 g | | | | | | | Saturated Fats | | | 0.172 g | | | | | | | Polyunsaturated Fats | | | 0.431 g | | | | | | | Monounsaturated Fats | | | 0.211 g | | | | | | | Trans Fats | | | | 0 g | | | | | | | Cholesterol | | | | 0 mg | | | | | | | Sodium | | | | 28 g | | | | | | | Total Carbohydrates | | | 83.48 g | | | | | | | Dietary Fibre | | | 5.30 g | | | | | | | Sugar | | | | 0.50 g | | | | | | | Protein | | | | 4.57 g | | | | | | | Vitamin A | | | | 0 ug | | | | | | | Vitamin C | | | | 0 mg | | | | | | | Calcium | | | | 13 g | | | | | | | Iron | | | | 2.30 mg | | | | | | | Moisture | | | | 10 - 11% | - Application:- Corn Flakes has highly nutritional values. It is used as breakfast cereal & also various different recipes meat dishes, vegetable dishes, deserts. It is also used in manufacturing of cookies, candies, breads & muffins.
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| | Corn Flour Corn flour
Corn flour is used in bakeries to prepare sweets, sauces, custards, puddlings & deserts. No chemicals or preservatives are used for preparetion. It is healthy & nutritional with it's richness in carbohydrates, fats, dietary fibers, protein, vitamin & iron. It is also used in preparing of yeasted breads & for making tortillas, tamales & dumplings (maxican dishes).
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| | Soybean Flour Soybean Flour
Soya Flour known for it’s great nutritional values. It contains high protein & is usually mixed with whole grains flours in many recipes it is also used in home cooking for a delicious to get soya in diet. It is useful of taste, texture & appearance. It helps in protecting the heart against oxidation. The nutritional values of Soya Flour serves as an excellent source of Fatty acids, magnesium, fiber, folic acid, iron, calcium, lecithin, thiamin, riboflavin & protein & inclusion of isoflavones reduces the risk of certain cancers. It also helps in lowering cholesterol level.
We offer fresh & hygienic SOYA FLOUR which is essential nutrient for strong & healthy growth of an individual.
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| | Wheat Flour Wheat flour Wheat flour is highly nutritional. Because of it’s fiber properties it is the first choice of health conscious people. It is used as rotis, parathas, breads, bakerys as well as in many other recipes as daily meal in the every corner of the globe. The sufficient content of gluten helps to make raised or leavened loaf of the bread. An individual can not eliminate wheat flour from the diet. A meal in purely incomplete with roti’s & breads (wheat flour) all over the world. No wonder even if the person is looking forward to lose the weight he/she cannot eliminate wheat flour from the diet. Wheat flour has an excellent source of carbohydrates & also contains b – vitamins, calcium, folic acid, iron, magnesium, phosphorus, potassium, zinc, sodium & other elements. because of it’s excellent nutritional values, it has become the highest consumed flour in the world.
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