Consistent quality of starch products cannot be ensured only at the final stage. Control should begin with the acceptance of corn and continue at all key areas of the technological process.
Incoming control of raw materials
Corn performance directly affects product yield and quality. The laboratory evaluates humidity, impurities, contamination, grain condition and other parameters. Batches that do not meet the requirements must be sent for additional processing or made a separate decision.
Process control
During processing, the concentration of suspensions, temperature, acidity, dry matter content and other indicators are checked. Regular measurements allow timely adjustment of modes and prevent the release of unstable products.
Analysis of the finished product
For starch, moisture, whiteness, acidity, ash content and mass fraction of impurities can be controlled. For molasses and syrups, the dry matter content, carbohydrate composition, color, viscosity and microbiological parameters are important. The final list is determined by the specification and purpose of the product.
Documents and traceability
Each batch must be accompanied by quality documents. The traceability system links finished products to production shifts, raw materials and laboratory test results. This is especially important for food businesses and exports.
Discuss cooperation
Buyers are encouraged to submit specifications and test procedures in advance. This will help to agree on the specification and inspection program before delivery begins.
Useful materials
Material updated July 30, 2026.