POTATO STARCH 600G

Starch used in pastry to substitute wheat flour.
Thickener and stabilizer for ice cream and sauces.
Increases spongyness of cookies.
Origin:
Vegetable, potato.
Properties:
Thickener. Stabiliser for ice creams, sauces, sponge cakes, ...
Egg-free custards.
Crisp baked products.
Helps getting fluffier biscuits.
Mode of use:
Dissolve cold with hand blender.Heat to desired thickeness.
- 350 g/kg for dehydrated crisps.
- 120 g/kg for a gel texture.
- 50 g/kg for a light custard texture.
Technical note:
Mix well with flour to increase the dry matter.
Insoluble in fat.
Does not support freezing.
Gives a light yellow colour.
Recommended dosage: 50 g to 350 g per L.