Corn starch – milk-white opaque paste has a low viscosity, with a smell and taste characteristic of corn grain. After drying, becomes loose powder of white or slightly yellowish color.
The quality of the starch is divided into the varieties: corn starch is the highest, the 1st and AMILO-pectin (from waxy corn). A variety of starch depends on its purity and is determined by the color and number of speckles (dark inclusions) per 1 dm2 of the surface of starch, acidity and ash content. Limited water content and sulfur dioxide. Not allowed in the starches of all kinds of strange smell, the crunch in the culinary sample of the starch paste.
Corn starch is a product having an increased ability to swell in cold water and does not detect chemical changes compared to the original starch. Starch is Packed in bags of 25, 50 and 60 kg; the outer surface of the bags coated with the paste. Starch is Packed in packages of 100 to 1,000 g.