It is obtained from the processing of the inner part of the grains of corn, white in color, with a slight yellowish hue is one of the most known and used starches.

It has a neutral flavor but if it is not well cooked it can be perceived a chalky aftertaste in the recipes where it is used.


Because it can deliver its full potential thickener is necessary:

    • to mix it with an equal amount of cold water before being mixed with hot liquids
    • warm it by mixing for about 30 seconds lLet it rest in the refrigerator to cool completely (which will continue to thicken).
Inserted in a recipe with a proportion between 5% and 7% on liquid gives a similar texture to a mayonnaise.

Inserted in a recipe with a proportion between 7% and 12% gives a similar texture to a sweet a pudding.

And ‘it recommended for:

    • sauces (makes them pleasantly opaque)
    • creams
    • compound
    • sauces
    • velvety soups
    • ice cream
    • dessert spoon.
Is the best choice to thicken products, milk-based
Must not be used with acidic ingredients because its thickening power is significantly reduced
Not tolerate prolonged or double cooking area (for example a baked custard on the stove, then poured into a tart shell that needs to be cooked in the oven)
Can not be frozen because thawing become spongy


Like all the starch has a high glycemic index so it is advisable not to exceed the rate of 20% on the weight of flour.
Makes the doughs of pie and biscuits pleasantly crumbly.
Adds softness, to the doughs of pancakes, muffins and cakes, when used in combination with the starch / flour of tapioca.


A tablespoon of cornstarch into the mixture of meringue enriched with fatty ingredients (chocolate / oily nuts) makes the meringue more stable.
Is perfect to coat the fish or meat morsels that go stir-fried.

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