Fine baker's starch 200 g

Fine baker's starch 200 g

This particularly fine potato starch is the preferred choice in confectionery, as it is significantly finer than corn starch. What is this special starch suitable for? Ideal for working with fondant, marzipan, Massa Ticino, modeling chocolate and flower paste. It reliably prevents masses from sticking to rolling pins, hands, molds or embossers. Dust the work surface and silicone embosser sparingly with baker's starch; visible residue can simply be dusted off with a brush. For dimensionally stable decorations, knead 1 part flower paste into 3 parts fondant. If an embossed shape is difficult to remove despite the starch, place the embosser and paste in the freezer for 30-60 minutes - the cold makes it easier to unmold. How else is the starch used? Mixed with water, it thickens sauces until creamy; if it is too firm, add a little cream, water or stock. It can also be used to dust proofing baskets for a nice, shiny crust. Always keep baker's starch dry and well sealed so that the powder does not clump together; the taste is neutral.