Organic cold swelling starch 1 kg modified starch
Modified starch is ideal for binding liquids without cooking.
It can be used to make puddings without cooking.
The advantages of this are that flavors, color and vitamins are not destroyed by cooking.
It also saves the time and energy of the cooking process.
It is also possible to correct an already cooked pudding that does not have the desired firmness.
Our organic corn starch is a cold-swelling food starch and is obtained by
thermal digestion and drying of native organic maize starch.
Most important applications:
- Instant pudding creams Consistency and taste
- and confectionery creams
- Instant dough mixes Regulation of the water balance and consistency of the dough
- Baked goods improved freshness
- Infant food and broken down, easily digestible starch,
- Instant products Binding agents and consistency
- Baking fillings Improved consistency and water absorption
- Cereal buffer better binding during the frying process
Cold swelling starch is available under many names and is often labeled as: E1422, E1420, acetylated distarch adipate, instant starch, cold swelling starch, pregelatinized starch and pregelatinized starch
Preparation:
To enable easy, lump-free stirring into water, the pregelatinized starch should be mixed with other dry recipe ingredients beforehand.
For sauces and soups, for example, 2 g (one level teaspoon) per 250 ml of liquid is sufficient.
For a slightly firmer binding, e.g. in ice cream, creams or desserts, use approx. 4 g per 250 ml of liquid.
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