Tapioca Starch


    MoistureMax 14.0 %
    pH5.0 to 7.0
    (Brabender, peak)
    Min 600 BU
    (Variable L*)
    Min 94.0
    Shelf life2 years from date of manufacture


    Total Viable CountMax 10000 cfu/g
    YeastsMax 250 cfu/g
    MouldsMax 250 cfu/g
    Clostridium PerfringensMax 100 cfu/g
    Bacillus CereusMax 500 cfu/g
    Escherichia ColiNot detectable /1g

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Mon 31 October 2011 (752)

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