- Servings 5 servings of 100g
- Packaging 500g
Starch is obtained from the starch of the potato. The manufacture of potato starch takes place from mid-August to mid-February. Potato starch is obtained from so-called starchy potatoes (potato richer in starch).
Tips for use
For light and fluffy cakes, replace 1/3 of the flour content with potato starch. For light crepes, replace half of the flour content with potato starch. For light and fluid sauces, mix the potato starch into a small amount of cold water then add it to your sauces when they are brought to the boil. Reduce to a medium heat and cook until the desired texture is reached. For smooth and creamy soup, add one spoonful of potato starch for every 1,5L of liquid. Potato starch can be used to replace flour in a number of recipes. It makes cakes lighter and fluffier and it’s also a great binder for your creams, sauces and soup. Keep in a cool, dry and dark place.