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geographical presence

Geographical Presence Tongaat Hulett has more than 40,000 employees working in about 25 locations in 6 countries, South Africa, Botswana, Namibia, Swaziland, Mozambique and Zimbabwe.

Tongaat Hulett Starch does not offer jobs in exchange for money

Tongaat Hulett Starch follows sound and fair recruitment processes, and as such, an offer of employment would never be subject to a candidate making any form of payment.

Please be aware that if you are approached and offered a position in exchange for money, this is fraudulent. Further we only post jobs that are available via "Careers @ THS" on our website. If you see a position posted on any website other than our portal, this is fraudulent.

We encourage you to report it anonymously on our 365/24/7 FreeCall Tip-offs Anonymous service – 0800 21 21 87 or
tongaat@tip-offs.com


Recipes

At Tongaat Hulett Starch we provide a diverse range of products to an equally diverse range of industries including the manufacturing of:
(Click on the industry below)

CEREAL BAR


This formulation is recommended as a starting point to produce a basic Cereal bar mix. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

INGREDIENTS % FORMULATION
GLUCOSE SYRUP STD 43* 12.00
Brown sugar 13.5
Hydrogenated Palm Kernel oil 7.50
Full Cream Milk powder 4.80
Salt 0.10
Soya Lecithin 0.10
POWDERED GLUCOSE Dridex 30* 7.00
Water 5.00
Cereal 50.00
TOTAL 100%

Supplied by Tongaat Hulett Starch

Cereal added:
Oats – 30g
Desiccated Coconut – 10g
Apricot pieces – 10g

PROCEDURE

  • Mince the dried apricot.
  • Pre-dry oats and coconut in oven @ 100 ºC.
  • Mix all the ingredients except the fat and cereal.
  • Melt the fat before adding to the mixture.
  • Then add the oats, coconut and dried apricot
  • Blend all ingredients together thoroughly.
  • Spread onto baking tray.
  • Bake at 180 °C for 15 – 20 minutes.


COOK – UP WHITE SAUCE


This formulation is recommended as a starting point to produce a basic cook up White Sauce. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

BENEFITS OF STYCROS M:
  • Adds viscosity and body
  • Heat and shear stable
  • Smooth, short texture
  • Good gloss
INGREDIENTS % FORMULATION
MODIFIED STARCH STYCROS M * 2.70
Maltodextrin UNIDRI 20 * 10.25
Cakeflour 1.20
Salt 2.70
Keltrol - F 0.15
Low Lauric Creamer / Milk Powder 15.00
Fresh Milk 20.00
Water 48.00
TOTAL 100%

*Supplied by Tongaat Hulett Starch

PROCEDURE
  • Blend all dry ingredients together.
  • Add the milk and water. Whisk in.
  • Heat up to 95 °C and hold for 5 minutes.

NB: A product of this nature will preferably need to be retorted.

 

CORNFLOUR BISCUITS FORMULATION


This formulation is recommended as a starting point to produce biscuits with a short texture. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.  

INGREDIENTS % FORMULATION
Butter 20.00
Icing Sugar 11.00
WHITE / YELLOW CORNFLOUR * 12.00
Cake flour 40.50
Sunflower Oil 16.50
TOTAL 100%

* Supplied by Tongaat Hulett Starch  

PROCEDURE  

  • Cream Butter and Icing sugar together.
  • Add Oil and sifted Flour/Cornflour alternately.
  • Form into a soft dough and shape.
  • Bake at 180 °C for 12 – 15 minutes.

CUSTARD POWDER


This formulation is recommended as a starting point to produce a basic Custard Powder. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

BENEFITS OF STYCROS M:

  • Adds viscosity and body
  • Heat and shear stable
  • Smooth, short texture
  • Good gloss 
INGREDIENTS % FORMULATION G
Modified Starch STYCROS M* 5.36 30.00
White Sugar 5.36 30.00
Milk 8.93 50.00
Milk 80.93 450.00
Colour As desired As desired
TOTAL 100% 560.00

*  Supplied by Tongaat Hulett Starch  

PROCEDURE

  • Custard and sugar was thoroughly mixed with a small percentage of milk (50 g) while the rest of the milk (450 g) was brought to boil.
  • The mixture was then added to the boiled milk while stirring well at a low heat until it thickens.

FRENCH SALAD DRESSING


This formulation is recommended as a starting point to produce a salad dressing for general use or for food service applications. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

BENEFITS OF STYGEL H:

  • Requires no cooking
  • Acid and shear stability
  • Smooth texture
INGREDIENTS % FORMULATION 200 g
Modified Starch Stygel H * 1.25 2.50
Maltodextrin DEXTROSE MONOHYDRATE * 11.50 23.00
Salt 4.00 8.00
Tomato Spreda ( T & C Chemicals) 0.52 1.04
Paprika (Continental Spice) 1.35 2.70
Monosodium Glutamate 0.10 0.20
Garlic powder 0.15 0.30
Water 21.15 42.30
Vinegar 22.50 45.00
Vegetable Oil 37.48 74.96
     
TOTAL 100.00 200.00 g

* Supplied by Tongaat Hulett Starch

PROCEDURE

  • Blend all the dry ingredients together.
  • Add the dry ingredients to all of the water and vinegar.
  • Mix Well.
  • Add the oil and mix thoroughly.

FUDGE


This formulation is recommended as a starting point to produce a short textured fudge.

INGREDIENTS % FORMULATION 600 g
Sugar 47.90 287.40
Butter 7.00 42.00
GLUCOSE SYRUP STD 43* 10.00 60.00
Skim Milk Powder 1.40 8.40
Water 12.50 75.00
Condensed Milk 20.90 125.40
Vanilla Essence 0.30 1.80
     
TOTAL 100% 600.00

*Supplied by Tongaat Hulett Starch

PROCEDURE

  • Heat sugar, butter, glucose, skim milk powder and water.
  • Stir well until all the sugar has dissolved.
  • Stir until mixture reaches boiling point.
  • Cook for 3 minutes but stir continuously (106 – 108 °C).
  • Stir in condensed milk and stir until it reaches boiling point.
  • Reduce heat but keep stirring for 10 – 15 minutes (114 °C)
  • Remove from heat and add vanilla essence.
  • Beat the mixture until it thickens (± 5 minutes).
  • Place in a greased pan and allow to cool (± 20 minutes).
  • Cut into blocks.

HARD BOILED SWEETS


This formulation is recommended as a starting point to produce hard boiled sweets. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

BENEFITS OF GLUCOSE SYRUP  

  • Prevents sugar crystallisation.
  • Controls sweetness
  • Provides body and mouthfeel
INGREDIENTS FORMULATION
Sugar (55/45 Ratio 43.00
Water 21.00
Glucose Syrup STD 43 * or UNIMALT 52 * 35.70
Citric acid 0.30
Flavours and colours as desired  
TOTAL 100%

*  Supplied by Tongaat Hulett Starch

PROCEDURE  

  • Dissolve sugar and glucose syrup in water.
  • Bring syrup to a boil. Boil to 139 °C (using Sugar thermometer).
  • Add colour and flavour or fruit acid.
  • Pour onto oiled moulds and allow to set.

INSTANT CUSTARD MIX

This formulation is recommended as a starting point to produce a basic Instant Custard mix. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

BENEFITS OF STYGEL M

  • Requires no cooking
  • Good gloss
INGREDIENTS % FORMULATION
Instant Milk Powder 40.00
White Sugar 30.00
Disodium Phosphate   0.30
Modified Starch: STYGEL M  * 20.00
Powdered Glucose DRIDEX 30  *   9.05
Vanilla Flavour   0.50
Colour   0.15
TOTAL 100%

* Supplied by Tongaat Hulett Starch  

MIXING INSTRUCTIONS

  • Add the contents of the sachet to 200ml of Milk.
  • Using an electric beater thoroughly beat mixture to a smooth consistency for 1 minute.
  • Ready to serve within a few minutes.

INSTANT POWDERED MILKSHAKE MIX

This formulation is recommended as a starting point to produce an instant milkshake mix: Variants: Chocolate and Vanilla

BENEFITS OF STYGEL M

  • Requires no cooking
  • Good gloss 
  INGREDIENTS Chocolate
% FORMULATION
Vanilla
% FORMULATION
Instant Skim Milk Powder 36.00 38.00
White Sugar 39.00 42.00
Disodium Phosphate 0.30 0.30
Cocoa Powder 7.00 -----
Modified Starch STYGEL M * 15.00 16.00
Powdered Glucose DRIDEX 30 * 2.70 3.70
Vanilla Flavour   As desired
TOTAL 100% 100%

*Supplied by Tongaat Hulett Starch

PROCEDURE 
  • Blend all ingredients together thoroughly.
MIXING INSTRUCTIONS
  • Weigh out 100 g Cold water or Fresh milk.
  • Weigh out 25 g powdered mix to water.
  • Using a whisk thoroughly stir mixture to a smooth mix for 1 minute.
  • For best results use fresh milk.
  • The fill weight of the powder can be varied depending on the consistency required

INSTANT BASIC WHITE SAUCE

This formulation is recommended as a starting point to produce a basic Instant White sauce. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

BENEFITS OF STYGEL M

  • Requires no cooking
  • Good gloss
INGREDIENTS % FORMULATION
Powdered Glucose UNIDRI 20 * 34.35
Modified Starch STYGEL M * 23.00
Full Cream Milk Powder Clover / Creamer 33.50
Salt   9.00
White Pepper Ground   0.15
TOTAL 100%

* Supplied by Tongaat Hulett Starch

PROCEDURE  

  • Blend all ingredients together.
  • Weigh out 47 grams powder.
  • Add 250 ml boiling water.
  • Stir vigorously with a whisk for 1 to 2 minutes.
  • The fill weight of the powder can be varied depending on the consistency required.

     
SOFT MARSHMALLOWS FOR CUT PIECES

(Pink & White Type) This formulation is recommended as a starting point to produce cut marshmallows. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.  

BENEFITS OF CONFECTIONER’S BLEND SYRUP

  • Prevents sugar crystallisation
  • Prevents drying out
  • Provides a short texture
INGREDIENTS % FORMULATION For 500 g
Davis Gelatine 180 Bloom 4.00 20.00
Hot Water @ 60 °C 11.00 55.00
Sugar 34.88 174.40
GLUCOSE SYRUP CONFECTIONER’S BLEND * 35.00 175.00
Water 14.00 70.00
Colour 0.06 0.30
Flavour Strawberry 0.06 0.30
TOTAL 100% 500 g

* Supplied by Tongaat Hulett Starch

PROCEDURE (for 500 g sample batch)  

  • Prepare the gelatine solution in advance by slowly adding gelatine to hot water (60 °C), while agitating rapidly to ensure complete solution. Allow standing in a hot water bath for at least 1 hour. Skim surface prior to using.
  • Dissolve the sugar in water; add the glucose syrup and boil to 80% solids (by refractometer), 110 °C.
  • Cool the syrup down to 60 °C; add in the gelatine solution, colours and flavours.
  • Cool to whipping temperature (29 – 35 °C). Whip to achieve maximum yield.
  • Deposit into warm dry Moulding Starch * (6-8% Moisture) and allow to dry for at least 24 hours at room temperature.

MAYONNAISE APPLICATIONS FORMULATION


This formulation is recommended as a starting point to produce a Mayonnaise for general use or for food service applications. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.  

BENEFITS OF STYCROS HH:  

  • Acid and shear stability
  • When cooked, exhibits a stable non-congealing gel, with a short texture
INGREDIENTS % FORMULATION 500 g
Modified Starch STYCROS HH * 3.00 15.00
Water 11.20 56.00
Vinegar 18.00 90.00
Salt 1.90 9.50
Keltrol - F 0.20 1.00
Mustard Powder 0.15 0.75
Paprika 0.05 0.25
Sugar 9.00 45.00
Vegetable Oil 52.00 260.00
Egg Yolk (12%) 4.50 22.50
TOTAL 100.00 500.00 g

* Supplied by Tongaat Hulett Starch

PROCEDURE

  • Water, vinegar and salt were mixed together.
  • Starch and sugar were added together.
  • The above mixture was cooked to 90 ºC for 10-15 minutes.
  • Spices were added and cooled to 30 ºC.
  • Once cooled, egg yolk was added and mixed making use of a hand mixer.
  • Keltrol- F was dispersed in oil and slowly added into the mixture and processed through the Silverson mill.

 

COLD PROCESS SALAD CREAM FORMULATION


This formulation is recommended as a starting point to produce a cold process salad cream for general use or for food service applications. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

BENEFITS OF STYGEL H:

  • Requires no cooking
  • Acid and shear stability 
  • Smooth texture
INGREDIENTS % FORMULATION 500 g
Modified Starch Stygel H * 3.00 15.00
Water 22.89 114.45
Glucose Syrup UNIMALT 52 * 7.65 38.25
Vinegar 18.50 92.50
Salt 1.90 9.50
Keltrol - F 0.24 1.20
Mustard Powder 0.10 0.50
Onion Powder 0.03 0.15
Garlic Powder 0.03 0.15
Paprika 0.04 0.20
Sugar 6.12 30.60
Vegetable Oil 35.00 175.00
Egg Yolk (12%) 4.50 22.50
TOTAL 100.00 500.00 g
 
* Supplied by Tongaat Hulett Starch

PROCEDURE 

  • Blend sugar and starch together.
  • Add the rest of the dry ingredients.
  • Dissolve the glucose syrup in some water and add.
  • Slurry in the dry ingredients into the remaining water. Blend in.
  • Add egg yolk, mix in thoroughly
  • Disperse the Keltrol in the oil and very slowly, add to mixture using a hand mixer.
  • Add the vinegar. Mill product using a Silverson mill.

SHORTBREAD FORMULATION


This formulation is recommended as a starting point to produce biscuits with a short texture. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

INGREDIENTS  
Cake Flour 3 cups
WHITE / YELLOW CORNFLOUR  * ½ cup
Icing Sugar 1 cup
Butter 250g
Oil ½ cup
Vanilla Essence ½ teaspoon
   
TOTAL 100%

* Supplied by Tongaat Hulett Starch

PROCEDURE

  • Cream Butter and Icing sugar together.
  • Add Oil and sifted Flour/Cornflour alternately.
  • Form into a soft dough and shape.
  • Bake at 180 °C for 12 – 15 minutes.

STARCH GUMS FORMULATION


This formulation is recommended as a starting point to produce soft gums. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.  

BENEFITS OF CONFECTIONER’S BLEND  SYRUP
  • Prevents sugar crystallisation
  • Prevents drying out
  • Provides a short texture
 
BENEFITS OF STYCLOR 60
  • Reduced hot viscosity
  • Increased gelling
  • Forms rigid gels
 
INGREDIENTS % FORMULATION 600 g
Davis 200 Bloom Gelatine 4.00 24.00
Hot water @ 60 °C 8.00 48.00
Thin Boiling Starch STYCLOR 60 * 3.00 18.00
Cold Water 24.00 144.00
Sugar 21.00 126.00
GLUCOSE SYRUP CONFECTIONER’S BLEND * 39.40 236.40
Citric Acid 0.40 2.40
Flavours 0.10 0.60
Colours 0.10 0.60
TOTAL 100% 600.00

* Supplied by Tongaat Hulett Starch

PROCEDURE  

  • Prepare the gelatine solution in advance by slowly adding gelatine to hot water
    (60 °C), while agitating rapidly to ensure complete dispersion. Allow standing in a hot water bath for at least 1 hour. Skim surface prior to using.
  • Prepare the starch pre-slurry by adding to the cold water, stirring and slowly heating up to 60-65 °C.
  • Add the sugar and Glucose syrup to the starch slurry and boil down to 78% solids.
  • Cool the syrup to 80 °C.
  • Stir in the gelatine solution, citric acid, colours and flavours.
  • Deposit into MOULDING STARCH * and leave for 24 hours at room temperature.

TOMATO SAUCE FORMULATION


This formulation is recommended as a starting point to produce a cook up Tomato based sauce of good consistency suitable for canning/bottling. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

BENEFITS OF STYCROS M  

  • Provides stable viscosity
  • Shear and heat resistant
  • Acid resistant
INGREDIENTS % FORMULATION
Tomato Paste 26-28 °Brix 20.00
Sugar 10.00
Salt 2.10
Keltrol – F 0.15
Vinegar 1.50
Glacial Acetic Acid 0.30
Onion Powder 0.04
Garlic Powder 0.04
Water 53.60
Potassium Sorbate 0.04
Sodium Benzoate 0.03
Modified Starch STYCROS M * 2.20
UNIMALT 52 (Glucose Syrup) * 10.00
TOTAL 100%

*Supplied by Tongaat Hulett Starch

PROCEDURE  

  • Blend Salt and Spices together.
  • Disperse the Keltrol onto the sugar.
  • Slurry the Starch in some water.
  • Dissolve the Tomato Paste in some water. Add to starch slurry.
  • Add dry ingredients and mix in thoroughly.
  • Heat to 90 °C and hold for 10 minutes.
  • Add the Vinegar and hold for a further 2 minutes.
  • Fill into bottles, seal and pasteurise.

MAYONNAISE APPLICATIONS FORMULATION


This formulation is recommended as a starting point to produce a Mayonnaise for general use or for food service applications. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.  

BENEFITS OF STYCROS HH:

  • Acid and shear stability
  • When cooked, exhibits a stable non-congealing gel, with a short texture
INGREDIENTS % FORMULATION 500 g
Modified Starch STYCROS HH * 3.00 15.00
Water 11.20 56.00
Vinegar 18.00 90.00
Salt 1.90 9.50
Keltrol - F 0.20 1.00
Mustard Powder 0.15 0.75
Paprika 0.05 0.25
Sugar 9.00 45.00
Vegetable Oil 52.00 260.00
Egg Yolk (12%) 4.50 22.50
TOTAL 100.00 500.00 g

*Supplied by Tongaat Hulett Starch

PROCEDURE  

  • Water, vinegar and salt were mixed together.
  • Starch and sugar were added together.
  • The above mixture was cooked to 90 ºC for 10-15 minutes.
  • Spices were added and cooled to 30 ºC.
  • Once cooled, egg yolk was added and mixed making use of a hand mixer.
  • Keltrol- F was dispersed in oil and slowly added into the mixture and processed through the Silverson mill.





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