All our Potatoes are grown and sourced from right here is Western Australia. Western Australia produces some of the finest Potatoes in the world . We also supply Frozen French Fries ready for export. All our products are certified for export.
We supply White, Red and Blue Potatoes.
Potato starch is a highly functional, gluten free thickener ideal for soups, sauces, gravies and ready meals where a smooth, glossy finish is required. It offers excellent waterâ binding capacity and stable viscosity, helping products maintain their texture through heating, cooling and freezing. With a neutral flavour and bright white colour, it blends seamlessly into savoury and sweet applications, including bakery fillings, batters and coated products.
1. Product Name and Composition
Long name: 100% Native Potato Starch.
2. Product code
ES 900 (900 Kg bulk bag), ES 25 (40 x 25 kg bags delivered as 1 Tonne pallets).
3.Type
100% native (unmodified) potato starch in powder form
4. Function
Used as an ingredient for the production of ready to bake Gluten-free foods and non-Gluten free foods. Must receive a full cook (at least 70 degrees celsius for 2 minutes or thermal equivalent) prior to consumption. This requirement does not apply when used in non-food manufacturing processes.
5. Product Description
Dried native Potato starch powder of bland, white appearance, free from objectionable odours and foreign objects >180 microns. Packed into 900 kg bulk bags or 25 kg paper lined bags.
6. Certificate of analysis criteria
When a parameter is not mentioned or when no result is entered for a parameter, Earthpac starch Ltd. certifies that the product contained in this shipment meets and conforms to all requirements of the agreed specification.
7. Packaging and traceability
900 Kg food grade bulk bag
25 Kg paper lined bag (minimum order quantity 40 x 25 Kg â?? 1 pallet)
Each bag will include batch number and best before details ensuring forwards and backwards traceability.
8. Declaration
GM free derived from potatoes grown and processed in New Zealand. Contains no pesticides and heavy metals which exceed New Zealand and Codex food safety standards and guidelines. This product shall at the time of delivery conform in every respect to the provisions of the Australia/NZ food standards and regulations made there under. Customers exporting this product or items made using this product should check compliance with the importing country regulations.
GMO Status
Does not require any GM label statement under 1.5.2 of the ANZFA regulations.
9.Storage and Transport
Store inside, cool and dry, in sound and well closed packaging.
Protect from contamination.
Do not store or ship together with odorous or toxic substances.
Recommended storage time: no longer than 3 years.
Pea starch is a plant based, allergen friendly starch ideal for high-protein, vegan and free from product lines. It offers strong gelling and water binding properties, supporting firm yet tender textures in meat analogues, noodles and snack products. With its origin from yellow peas, it pairs well with other pea ingredients and fits neatly into sustainability focused and pulse based product concepts.
Tapioca starch, derived from cassava, is valued for its clear, elastic gel and gentle, springy texture in gluten free and plant based products. It performs especially well in frozen foods, snacks, coatings and dairy alternatives, maintaining structure without cloudiness. Its mild taste and smooth mouthfeel make it a preferred choice in clean label formulations and Southeast Asian style applications.
Wheat starch provides excellent texturising properties in bakery, noodles and processed foods where a delicate structure is important. It contributes to improved dough handling, crumb softness and volume, while supporting clean flavour profiles thanks to its neutral taste. Used alongside wheat flour or on its own, it helps optimise texture and consistency in both traditional and modern recipes.
Corn starch is a classic, widely recognised starch used for thickening sauces, custards and desserts, and for adding lightness to bakery and batter systems. It forms a smooth, stable gel when cooked, improving mouthfeel and helping control syneresis in finished products. Its reliable performance and broad customer familiarity make it an essential ingredient across retail, food service and industrial formulations.
