Products

Dried corn starch is produced with varying moisture content, such as 3.5% and 7.5%. As with native corn starch with a normal moisture content, dried corn starch can be used as a binder or thickener in a range of products. Dried corn starch is particularly suitable for products such as sauces and soups in powdered form, cake mixes or pasta where a low moisture content is naturally required.

Pea starch is used for the production of meat products, noodles, sauces and desserts thanks to its excellent thickening, binding and setting properties. Pea starch is very different to other native starches due to its high amylose content and low setting temperature. Pea starch is distinguished by its particular texture and film forming properties. Pea starch is naturally gluten-free.

Corn starch is used as a thickener and binder for sauces, soups, custards and creams and is also used as a separating agent for grated cheese or icing sugar. It is used as a baking ingredient in cakes, gateaux, fatless sponges and biscuits. Corn starch can also be used as a coating for meat or fish products. Corn starch is naturally gluten-free.

Dried potato starch is produced with varying moisture content, such as 6% or 12%. As with native potato starch with a normal moisture content, dried potato starch can be used as a binder and thickener in a range of products such as sauces, soups, meats, tinned products and ready meals or in instant flour. Dried potato starch is particularly suitable for products in a powdered form or products such as crispy snacks where a low moisture content is naturally required.

Birkamidon Rohstoffhandels Potato Fibers has a very high fiber content and is neutral in taste and odor. Potato fiber is used in baked goods and pasta, meat products or diet products thanks to its water and fat binding capacity. Potato fiber improves texture, extends shelf life, reduces moisture and fat loss during production and also reduces the calories in the end products due to the increased level of fiber.

Modified corn starch is available with a range of modifications and for various applications, such as improving water binding capacity, freezing and thawing stability, texture or shelf life. The technical and functional properties of almost every product can be improved with the use of modified corn starch.