POTATO STARCH

Starch used in baking to replace wheat flour. Thickener and stabilizer for ice cream and sauces. Increases the softness of the cookie.
Function: Thickener and stabilizer for ice cream, sauces, cookies, egg-free creams, crispies.

Composition : Potato starch

Origin : Vegetable, potato.

Technical information :

• Does not dissolve in fats.
• Brings a light yellow color.
• Does not resist to freezing.

Directions for use : Dissolve cold with a blender.
Heat to desired thickness.
- 350 g per kg for dehydrated crisps.
- 120 g per kg for a jelly-like texture.
- 50 g per kg for a light cream texture.

Recommended dosage: 50 g to 350 g per L

Recommended dosage : Recommended dosage: 50 g to 350 g per L