S N G TAPIOCA CO., LTD.

• NATIVE TAPIOCA STARCH

SPECIFICATION

• Starch: 85% Min.
• Moisture: 13% Max.
• Ash: 0.25% Max.
• Pulp: 0.25 ML/50 G. Max.
• Viscosity: 650 BU Min.
• pH: 5-7
• SO2: 30 ppm Max.
• Whiteness: 90% Min.

APPLICATION

• Frozen Dim Sum
• Cheese
• Oyster Source/ Tomato Source
• Dried Bean Curd
• Yogurt

APPLICATION

APPLICATION