Corn starch
Made from corn, this fine starch is ideal for baking, desserts, creams, and thickening sauces and soups.
Preparation: Mix cornstarch into cold liquid and then stir into boiling liquid, bring to a boil. To thicken sauces and soups, you need about 4 tablespoons (40g) of starch per liter of liquid, for puddings and jelly you need about 90 g of starch per liter of liquid, and for creams - about 60 g.
Ingredients: corn starch*
*-biologically controlled cultivation
Average nutritional value per 100g
Energy value 1484kJ / 353kcal
Fat 0.5g
saturated fatty acids 0.1g
Carbohydrates 87.0g
of which sugar 0.0g
Protein 0.5g
Salt 0.01g
The frame is 100% paper.