Corn starch
Corn starch, better known by the name of a well-known trademark, is obtained from the grinding of the inner tissue of corn grain. It is usually used as a thickener or to improve the texture of our preparations (both in stews and desserts). To use it, it is recommended to dissolve it in water (or wine, or broth...) cold first, because with the heat its thickening effect is activated and lumps can be formed. It can also be used in batters or to obtain texture in some dishes (very typical of Chinese cuisine).
DESCRIPTION
ORIGIN European Union
CHARACTERISTICS
White color, fine texture and neutral taste
In the masses, it helps with fermentation and improves the final texture
Provides complex carbohydrates, so it acts as a source of glucose for prolonged and slow absorption
It may contain traces of gluten (wheat, rye, barley, oats, spelt, kamut or its hybrid varieties) and derived products.
CONSERVATION Store corn starch in a cool, dry place not exposed to light