Green Banana Flour — Baking Grade
Finer mesh for gluten-free baking systems.
View →Clean-label resistant starch — our flagship export grade.
Single-ingredient powder made from carefully selected green bananas, dried at controlled low temperature to protect native type-2 resistant starch, then milled and sieved to specification.
Neutral in taste and colour, it blends cleanly into bakery, beverage, nutrition and culinary applications — and carries a label your customers can actually read: green banana.
| Parameter | Specification |
|---|---|
| Appearance | Fine, off-white to cream powder |
| Particle size | 80–100 mesh (customisable) |
| Moisture | ≤ 8% |
| Resistant starch (RS2) | ≥ 40% (sample spec — confirmed per COA) |
| Ash | ≤ 3.5% |
| pH (10% solution) | 5.5 – 6.5 |
| Total plate count | < 10,000 cfu/g |
| Yeast & mould | < 100 cfu/g |
| E. coli / Salmonella | Absent |
| Heavy metals | Within Codex limits |
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 |
Finer mesh for gluten-free baking systems.
View →Your brand, our production line.
View →Specs, packaging, lead time and Incoterms — in writing.