Wholesale Starch Supply

Potato starch is a native starch separated from the potato tuber; its large granules (15–100 microns) gelatinise at low temperature and deliver high viscosity. With its neutral taste, clear gel and strong water-binding capacity it is used in meat products, instant soups and sauces, noodles and pasta, bakery, snacks and gluten-free products. PERDIST compares starch purity, moisture, viscosity (Brabender/RVA), sulphur dioxide residue and microbiological values against the supplier specification for wholesale potato starch requests and offers food-grade, non-GMO options with their documents. For wholesale potato starch PERDIST proposes a lot against your viscosity, whiteness and moisture expectations; a sample and the batch document accompany the quotation. For meat, sauce and gluten-free bakery producers, packaging and delivery are arranged together. At higher volumes the delivery programme can be split into lots.

Modified corn starch is corn starch made resistant to process conditions by physical or chemical treatment (cross-linking, stabilisation, pre-gelatinisation). It keeps its viscosity under high temperature, acidic conditions, intensive mixing and freeze-thaw cycles, and is used in ready sauces, ketchup and mayonnaise, frozen foods, dairy desserts, instant soups, meat products and bakery fillings. PERDIST compares modification type (E1412, E1414, E1422, E1442 etc.), viscosity profile, gelatinisation temperature, moisture and microbiological values against the supplier specification for wholesale modified corn starch requests and offers the grade suited to your application with its documents. For wholesale modified corn starch the process conditions, target viscosity and modification type are assessed before the quotation, and a sample with the technical sheet is shared. For sauce, filling and frozen-food producers, packaging and delivery frequency follow the production calendar. The E number needed for labelling is stated in the quotation.

Modified wheat starch is wheat starch made resistant to process conditions by cross-linking or stabilisation; it keeps the neutral taste and soft texture typical of wheat while limiting viscosity loss during heat treatment, mixing and cold storage. It is used in bakery fillings, creams and custards, ready sauces, frozen pastry, meat products and instant soups. PERDIST compares modification type, viscosity profile, residual gluten, moisture and microbiological values against the supplier specification for wholesale modified wheat starch requests and offers the grade suited to your application with its documents. For wholesale modified wheat starch the target viscosity, process conditions and modification type are assessed before the quotation, and a sample with the technical sheet is shared. For pastry and filling producers, packaging and delivery frequency are planned. The gluten declaration and the E number appear in the product documents.