Starch preparation

The starches need to be prepared before usage. Our product data sheets contain information of recommended prepration for each product. The most common methods are:


Starch is excellent food for bacteria. Usually bacteria, fungi and yeasts enter the paper mill with the water intake. This means that the odds of a bacterial attack during starch preparation are high. The largest risk is in the slurry preparation and in the final starch solution that normally is stored in a tank. In order to minimise attacks the time in slurry preparation and storage tank should be as short as possible. The temperature of the ready cooked starch solution in storage should be above 60°C. It is vital that good hygiene is maintained during starch preparation and it may be necessary to add a biocide. We recommend regular cleaning and follow-up of bacteria, yeasts and fungi occurrences.   


The SOLAM team is ready to assist you.