Corn starch, 400 g

Cornstarch is one of those ingredients that rarely takes centre stage – and yet it can determine whether a recipe succeeds. Flavour-neutral, fine and reliable in its effect, it does not interfere with any aromatics, does not affect the intrinsic taste of a dish, and delivers a consistently smooth, silky-creamy texture every time that convinces from the very first spoonful. RUF food starch consists of 100% pure cornstarch with no additives or fillers – gluten-free, vegan and suitable for all dietary requirements. RUF Lebensmittelwerk has been producing baking ingredients for generations, relied upon equally by professionals and home bakers – the food starch is a firmly established part of this range and delivers the same dependable quality in every pack.

In the patisserie, cornstarch is the reliable base for all bound creams and puddings. For the classic vanilla pudding, the silky-stable patissière cream or the characteristic filling of a Pastel de Nata – those Portuguese puff pastry tartlets with their lightly caramelised vanilla cream – it provides the necessary stability and a consistently smooth texture that holds its shape when cut and melts on the tongue. For fruit glazes, fruit inserts and compotes, it is the classic binding agent that transforms fresh or cooked fruit into a glossy, stable mass without masking their natural flavour. A strawberry glaze on a cake, a raspberry compote as a dessert sauce or a fruity insert in a Danish pastry – in all these applications, cornstarch delivers an appetisingly glossy, texture-rich result that is convincing both visually and in taste. In sauces and soups it binds clearly and lightly, delivering a silky consistency that is particularly important for pale sauces and dessert creams – a neutrality that no flour can match. In baked goods, replacing one third of the flour with cornstarch makes sponge bases lighter and more finely textured, shortcrust pastry and vanilla crescents more crumbly and delicate, and shortbreads and biscuits finer in bite – a difference in quality that is immediately apparent at the first bite.

The most important basic rule applies without exception: never add cornstarch directly to hot liquid, as it will immediately form lumps that cannot be dissolved again. The correct method is simple and delivers a perfect result every time: stir the desired quantity into a little cold liquid until smooth, then stir into the hot preparation and bring briefly to the boil. Within just a few seconds the starch develops its full binding power and the mixture thickens evenly. As a guideline for 500 ml of liquid: 15 to 20 g for soups, 20 to 25 g for sauces, 25 to 35 g for creams, and 35 to 45 g for puddings and fruit preparations. When baking, approximately one third of the flour is replaced by the same quantity of cornstarch. Important: preparations made with cornstarch should not be cooked for too long or at too high a temperature, as excessive heat can break down the binding again. For creams and fillings that are to be chilled, this is not an issue – for longer hot-holding, a slightly higher dosage is recommended.

Cornstarch requires very little in terms of storage – but what it does require matters: stored dry, cool and well sealed, protected from heat, steam and direct sunlight, it retains its quality indefinitely and is ready for use at any time. Its sensitivity to moisture should not be underestimated: even small amounts can impair its binding power and cause clumping that cannot be fully dissolved when the starch is later stirred in. A well-sealed storage container in a dry, cool place is therefore the ideal way to store it, ensuring that the cornstarch can develop its full effect with every use. After opening, seal the packaging carefully and use promptly.

RUF food starch works in the background – and convinces in the result. In the velvety sauce, the silky cream, the perfectly bound fruit glaze and the especially delicate sponge, it demonstrates what a quality basic ingredient can achieve. Anyone who has worked with it consistently will understand why it is indispensable in any serious bakery.