Baker's starch from potatoes 1 kg

Baker's starch from potatoes 1 kg

Obtained from potatoes, this particularly fine starch reliably prevents fondant, marzipan, Massa Ticino, modeling chocolate and flower paste from sticking. What is it particularly suitable for? For dusting molds, rolling pins, hands and embossers so that your decorating compounds are embossed, rolled out and cut out cleanly. It is much finer than corn starch and is therefore preferred in confectionery. Only use this starch, not flour or any other starch, and dust the tools again if necessary. Any residue can be dusted off with a brush; the taste remains unchanged thanks to the neutral aroma. How is it used? For more stable decorations, knead a small piece of flower paste into the fondant for 1-2 minutes (ratio approx. 3/4 fondant to 1/4 flower paste) so that it hardens faster and does not deform after embossing. An additional tip helps with intricate details: place the silicone embosser together with the paste in the freezer for 30 to 60 minutes - the mass contracts and is easier to release. Potato starch is also a practical helper in the hot kitchen: stir some starch into water until smooth and add it to thin sauces while stirring, then simmer briefly. If the sauce becomes too thick, simply add cream, water or stock. You can also dust proofing baskets; this promotes a shiny bread crust. Keep the potato starch dry and well sealed. If the humidity is too high, the powder can stick together and is then only suitable for mixing sauces.