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
| Energy | 1482 kJ / 354 kcal |
| Fat | 0,1 g |
| of which saturated | 0 g |
| Carbohydrate | 88 g |
| of which sugar | 0 g |
| Protein | 0,3 g |
| Salt | 0 g |
- 175 g (F54680)
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.