CURRENTLY, OVER 1250 WORKPLACES HAVE BEEN CREATED AT THE PLANT
THE CAPACITY OF THE CORN GRAINS PROCESSING PLANT IS 150 THOUSAND TONS, FURTHER THE VOLUME OF PROCESSED GRAIN IS UP TO 300 THOUSAND TONS PER YEAR.

Our products

For today, our enterprise is one of the largest and dynamically developing domestic producers in the field of deep processing of corn grains not only in Kazakhstan, but also in the whole region of Central Asia.

CORNSTARCH

The extraction of starch from raw materials and the production of starch products from it is carried out at the starch industry enterprises. Starch products extracted from plant raw materials (mainly corn and potatoes) have important national economic significance and are widely used for food and technical purposes.

CORN GLUTEN

DRY CORN GLUTEN is a free-flowing powder from light yellow to dark gray color with a specific pleasant odor, stable during storage. Corn gluten contains about 60% raw protein. Corn gluten protein contains a large number of essential amino acids and is the best source of methionine, beta-carotene (provitamin "A"), xanthophyll, threonine, tryptophan, calcium, phosphorus and sodium, and also contains a rich complex of fat- and water-soluble vitamins, such as Е, В1, В2, В3, В4, В5, В6.

ORN GERM

The germ is a raw material for the production of corn oil and is also used in the process of corn feed preparation. The germ, which is 8-14% of the mass of corn grain, accounts for 84-86% of the fat contained in corn. The germ fat contains unsaturated fatty acids (linoleic 56%, oleic 30%, linolenic 0.7%) and 14% saturated. The protein part of the germ contains about 37% globulins, 51% glutelin, 5% zein and 7% insoluble fats.

SYRUP

The carbohydrate composition of syrup - glucose, maltose, maltogryose and a mixture of high-molecular sugar. The presence of high-molecular sugar determines a wide range of use of syrup in confectionery production as a sugar substitute. The ability of syrup to caramelize is used in the manufacture of soft caramels, candies such as fondant, filler in various confectionery and others products.

CORN BRAN

Corn bran contains cereals, flour and corn germ, i.e. rich in protein, fat, fiber, phosphorus, calcium, lysine, methionine, carotenoids, but in different proportions. Scope of application Used as a base in the production of combined animal feed. Due to the content of proteins, fiber, carbohydrates, trace elements and other substances they contribute to the improvement of metabolism and are well absorbed by animals and birds.

CORN OIL

Corn oil is a natural substance that is produced in the process of pressing the corn germ. The germ isolated during the production of corn starch is cleaned in separators, crushed and heated at a temperature of 100 ... 105°C in special roasters. The heated, crushed germ is sent to a two-stage pressing. The resulting oil is purified from coarse and fine particles and filtered, thus obtaining unrefined oil. To obtain refined, deodorized oil, the unrefined oil is subjected to hydration, neutralization, then filtered, deodorized and cooled.

CORN CAKE

The cake is obtained by removing oil from oilseeds by pressing. With this method, a sufficient amount of fats (7 - 10%) remains in the cake, due to which they have high nutritional and energy value. Cakes usually have the shape of pressed plates of different sizes - in this form they are better and longer stored.

MALTOSE SYRUP

Maltose syrup is used to improve many varieties of bread both from rye and from wheat flour and their mixture. In baking, syrup is used instead of sugar or together with sugar (depending on the recipe) for baking various types of rye and rye-wheat bread (especially suitable for custard varieties such as pumpernickel bread). Maltose syrup is a universal and indispensable enhancer of all bread varieties.

CARAMEL SYRUP

Thick viscous transparent mass with sweet taste. It might be colorless or light yellow. It is odorless. It is a natural substitute for sugar. Caramel syrup is used in the preparation of certain types of bread, muffins, treacle cakes, desserts, gingerbreads, jams, marshmallows, cookies, marmalade, candies, nuts-and-honey bars, ice cream, toffee, lollipops, halvah, fruit candies, chewing gum, as well as in the production of alcoholic and non-alcoholic beverages.

About company

Based on the primary goals and objectives of the “Kazakhstan-2050″ strategy in the field of development of processing orientation of agriculture, we have completed construction of a new plant with an improved line for deep processing of corn into starch, using modern equipment and high technologies.

The aim of the project is to satisfy the growing demand for starch products from the enterprises of the Republic of Kazakhstan, as well as from the countries of near and far abroad.

Awards and certificates

ABOUT COMPANY

INFORMATION

CONTACTS

Telephone: +7 (72831) 9 24 87

E-mail: info@plomba.kz

Website: krahmalopatoka.kz

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