STARCH OF KUZU 500g

Versatile ingredient, very appreciated in kitchens and labs.
Comes from roots very rich in starch.

Origin:
Vegetable, (Pueraria lobata).

Properties:
Gelling and Thickening agent.
As a thickener, it has a much higher capacity than other starches.
High gelling capacity resulting in a shiny and translucent texture.
It can be fried (tempura, battered) up to 180ºC to achieve a crispy and light texture.
Gluten free.

Mode of use:
White small chunks to be disolved in cold water before adding to the product to be texturised.
We recommend dissolving the pieces of Kuzu in cold water and then mixing with the preparation.

Technical note:
The only gel you can fry at 180ºC.
Does not give color, nor taste.

Recommended dosage: 20 g to 100 g per L.