features
Natural thickener for all types of liquids to give a custard texture (with temperature).
Resists baking and freezing. Stable with acid products.
Presentation in powder form, neutral smell, and flavor.
Applications
Pastry creams (cold or baked), hot creams, bechamel-type sauces, sauces, and creams – salty and sweet – that can be cooked and grilled.
For optimal hydration, it should be brought to 90-130°C, and ideally cooked for 3-5 minutes.
Curiosities
In nature, starches are the energy reserve of plants. As such, a starch is a polysaccharide composed of glucose chains. Unmodified starches are called native starches.
When we modify a starch, it is to optimize its advantages or solve its problems, and there are different types of modification: physical (fermentation, heating, pre-gelatinization…) or chemical. While chemically modified starches must be specified with an E-code, physically modified starches are labelled as a native starch.
Dosage
20-50 gr / Kg
