Potato starch

TYPES:
Superior Standard, Superior






Potato starch ( potato flour) is obtained by mechanical separation of starch grains from other parts of potatoes, purifying, drying to 20% moistness and sifting. The finished product is white, shapeless powder, odourless, and flavourless, insoluble in cold water gruelling after being heated to temp. 56-66 °C. Thanks to its specific properties it is widely used in many branches of industry.