Organic Living
Green Banana Powder
Clean-label resistant starch — our flagship export grade.
View →Green Banana Flour — Baking Grade
Finer mesh for gluten-free baking systems.
The same single-ingredient powder, milled to a finer particle size for smooth crumb structure in gluten-free breads, cakes and biscuits. Typically replaces 15–30% of wheat flour in standard recipes, or forms the base of fully gluten-free blends.
Key points
- Naturally gluten-free base flour
- Adds dietary fibre to baked goods
- Neutral flavour — no banana taste in final bake
- Clean-label single ingredient
Applications
Gluten-free breads & cakesBiscuits & cookiesPancake & waffle mixesPasta & noodles
| Parameter | Specification |
|---|---|
| Appearance | Fine cream powder |
| Particle size | 100–140 mesh |
| Moisture | ≤ 8% |
| Gluten | Not detected (naturally gluten-free) |
| Microbiology | As per flagship specification |
Batch values are confirmed on the Certificate of Analysis shipped with every order.
| Nutrient | Typical value |
|---|---|
| Energy | ~350 kcal |
| Carbohydrate | ~84 g |
| of which dietary fibre | ~10–14 g |
| Resistant starch (RS2) | ~40 g |
| Protein | ~3 g |
| Fat | < 1 g |
| Note | Typical values per 100 g (sample) — see batch COA |
- Packaging
- Bulk: 25 kg sacks; retail pack on private-label program.
- MOQ
- 500 kg (sample figure)
- Shelf life
- 18 months from production date (unopened)
- Storage
- Store below 25 °C, dry and odour-free.
- Incoterms
- FOB Chattogram standard; CIF/CFR on request
- Documents
- COA, Certificate of Origin, Phytosanitary, Packing List, B/L
Related products
Private Label & OEM Program
Your brand, our production line.
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Specs, packaging, lead time and Incoterms — in writing.