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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 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
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)
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
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.
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
PROCEDURENB: A product of this nature will preferably need to be retorted.
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
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:
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
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:
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
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
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
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
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
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
This formulation is recommended as a starting point to produce an instant milkshake mix: Variants: Chocolate and Vanilla
BENEFITS OF STYGEL M
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
PROCEDUREThis 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
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
(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
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)
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:
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
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:
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 |
PROCEDURE
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
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
|
BENEFITS OF STYCLOR 60
|
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
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
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
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:
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