| Product Name | Corn Flour / Maize Starch |
| Type | Food Grade / Industrial Grade |
| Origin | Gujarat / Maharashtra, India |
| Appearance | Fine, Pure White Powder |
| Moisture | 12% – 13% Max |
| Ash Content | 0.15% Max |
| Whiteness | 98% – 99% Min |
| PH Value | 4.5 to 7.0 |
| Viscosity | High (Excellent Thickening Power) |
| SO2 (Sulphur Dioxide) | < 40 ppm (Food Grade) |
| Packaging | 25 kg / 50 kg PP Bags or Paper Bags with Liner |
| Shelf Life | 24 Months (Dry Storage) |
| Loading | 19-20 Metric Tons (20ft Container) |
To avoid confusion in the global market, here are the common terms for this product:
| English (UK/India) | Corn Flour, Cornflour |
| English (USA) | Corn Starch |
| Trade Name | Maize Starch |
| Hindi | Corn Flour, Ararot (Commonly confused, though Ararot is Arrowroot) |
| French | Fécule de Maïs |
| Spanish | Maicena / Almidón de Maíz |
| Retail Category | “Baking Ingredients” / “Thickeners” |
The quality of Corn Flour is defined by how well it thickens water.
Our Quality: We supply starch with high viscosity, meaning you need less powder to achieve the desired thickness in soups or sauces. This makes it cost-effective for commercial kitchens and food factories.
Purity: Our Corn Flour is naturally Gluten-Free, making it an essential ingredient for gluten-free baking blends and distinct from Wheat Flour (Maida).
Source: Produced from Non-GMO Indian Maize.
Culinary: Used as a thickening agent in soups, sauces, custards, and gravies. Used in baking to make cakes lighter and crispier (e.g., shortbread cookies).
Crispy Coating: Essential for frying (giving that crunchy texture to French Fries or Manchurian).
Industrial: Used in textile sizing, paper manufacturing, and as a filler in pharmaceutical tablets.
Liner Protection: Starch absorbs moisture easily. We strictly use bags with an inner HDPE Liner to prevent moisture ingress and clumping during sea transport.
Palletization: Available on request for easy forklift handling at destination warehouses.
