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THERMFLO® - 06810106

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THERMFLO® - 06810106

THERMFLO® is a modified food starch white to off-white powder derived from waxy maize. It is an extremely versatile product that is especially applicable in high and low pH food systems where exceptional tolerance to heat and shear is required.

This product is often used in fruit fillings and glazes, puddings, custards and cream pie fillings, gravies and sauces.

Custard being poured from white jug onto slice of apple pie
Custard being poured from white jug onto slice of apple pie

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Technical and SDS Documents

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Documents

THERMFLO® - 06810106

Product Type: Modified Food Starch

Technical Documents

Document Type Format Size
Allergen Statement (English) View PDF 76 KB
Allergen Statement (French) View PDF 68 KB
Allergen Statement (German) View PDF 66 KB
Customer Assurance Statement - Colours View PDF 47 KB
Customer Assurance Statement - Contaminants ＆ Pesticides View PDF 49 KB
Customer Assurance Statement - Free From Gluten View PDF 51 KB
Customer Assurance Statement - GMO View PDF 53 KB
Customer Assurance Statement - Irradiation View PDF 48 KB
Customer Assurance Statement - Nanotechnology View PDF 103 KB
Customer Assurance Statement - Nut policy View PDF 49 KB
Customer Assurance Statement - Organic Solvents View PDF 66 KB
Customer Assurance Statement - Starch View PDF 59 KB
Customer Assurance Statement - TSE/BSE View PDF 50 KB
Process Flow View PDF 538 KB
Product Data Sheet (Deutsch) View PDF 251 KB
Product Data Sheet (English) View PDF 246 KB
Product Data Sheet (Français) View PDF 249 KB
Quality Management System Certification - ISO 9001 View PDF 107 KB
Quality Management System Certification - ISO 9001 (3rd party) View PDF 286 KB
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SDS Documents

Region Language Size
CANADA View FRENCH (CA) 381 KB
US View ENGLISH - U.S 312 KB
UNITED KINGDOM View ENGLISH 364 KB
FRANCE View FRENCH 576 KB
GERMANY View GERMAN 575 KB
ITALY View ITALIAN 491 KB
NETHERLANDS View DUTCH 556 KB
CANADA View ENGLISH 318 KB
US View ENGLISH - U.S 312 KB
GERMANY View GERMAN 584 KB
PORTUGAL View PORTUGUESE 530 KB
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