Corn Starch

Full name of the product: Corn Starch

Corn starch is obtained by processing corn grains.

For baking sponge cakes, shortbread cakes, unleavened or sweet biscuits, gingerbread — makes baking tender, crumbly with a crispy crust! In biscuits and shortbread cakes, flour can be replaced in recipes with starch in the ratio of 1 part starch to 2 parts flour, in unleavened dough — 1:3, pastry — from 2:1 to 3:1. Mix starch with flour thoroughly.

For drinks, creams, sauces, soups, fillings — thickens and gives a transparent and delicate structure, with starch they can not be boiled for a long time — the density decreases. It can replace potato starch, but gives a less dense fraction. For cream soups with 500 ml of broth, add 20 g of starch, for sauces with 500 ml of juice, milk or broth — 15 g of starch, for puddings, muses and souffles — 35 g of starch per 500 ml of liquid base.