Modified flours and starches are especially characterized by their modified water absorption and solubility properties. 
 

Modified flours and starches

1. Introduction
These products, which are also called swelling flours or swelling starch, are especially 
characterized by their modified water absorption and solubility properties. The viscosity 
of flour-(starch-)and-water suspensions is adjusted to suit customers’ specific needs. 
Suitable thermal or mechanical energy input into a mixer and extruder allows 
products to be made which are soluble in cold or hot water and which have a wide range 
of viscosities. Modified flours and starches are applied in the following products:
After our extrusion cooking 
2. Usage
Bakery products                   Water binders, freshness extenders, binders 
Sauces, soups                      Binders
Meat, fish, sausages             Fillers, adhesion promoters, breadings, binders
Desserts                                Firming agents
Instant beverages                 Thickeners
Confectionery                       Flavor carriers
Baby foods                            Bases, calorie carriers
Feeds                                   Bases in calf rearing
Crude oil production              Lining of boreholes
Textiles                                 Upgrading of textile threads
Paper                                   Additives
Building construction            Addition in construction chemicals
Adhesives                             Additives

3. Flow chart:

Mixer-screw conveyor-extruder-air conveyor-dryer-pulverizer-packing machine

4. Capacity: 120-150kg/h, 200kg/h,  400-500kg/h, 1ton/h

5. Extruder image

After extruder

After pulverizing machine