To extract the starch, the potatoes are crushed, and the starch grains are released.

Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature of approximately 60 °C and high swelling power. These properties are used in food and technical applications.

Starch derivatives are used in many cooking recipes, for example in noodles, wine gums, cocktail nuts, potato chips, extruded snacks, battered french fries, hot dog sausages, bakery cream, processed cheese, cheese analogue and instant soups and sauces, in gluten-free recipes,in kosher foods for Passover and in Asian cuisine. In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding.

This product has a practical packaging. Happy, healthy and easy!

• Gluten free
• Sugar free