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Baking ingredients

Corn Starch

Corn starch is a natural binding agent. In addition to its binding power, cornstarch has a neutral taste, makes products more tender and gives a good crumb. It is widely used for thickening sauces and soups, for making corn syrup or for making your own piping gel.

Corn Starch

Corn starch (100%)

May contain traces of: egg, soy, milk, sesame.

Store in a cool, dry place, 15-20°C.

Nutritional values per 100 g

Energy1482 kJ / 354 kcal
Fat0,1 g
of which saturated0 g
Carbohydrate88 g
of which sugar0 g
Protein0,3 g
Salt0 g
  • 175 g (F54680)

Other products

Corn starch or potato starch, what’s the difference?
Corn starch and potato starch are both binding agents, one obtained from corn and the other from potatoes. Both binders are comparable to each other and can therefore be substituted for each other. They both have a neutral taste, only potato starch gives a clear binding, whereas corn starch makes the sauce more opaque. In addition, potato starch tolerates a higher temperature than corn starch. Finally, potato starch retains moisture longer than corn starch. Which of the two you choose therefore depends on the product to be bound and its preparation method.