Perfect for baked goods!

A complex carbohydrate that provides the energy source of rice, it is formed through photosynthesis. It contains an average of 9 to 12% water and over 90% carbohydrates, along with traces of protein and fat. Starch is the body's best source of energy because it doesn't produce waste during metabolism.

An excellent natural thickener!

HOW TO USE

Excellent for thickening sauces, soups, gravies, desserts, ice cream, compotes, and for baby baths. To achieve its full thickening potential, it must be dispersed in the solution (liquid) and heated until the mixture thickens. It is then left to rest in the refrigerator until completely cooled (during which time it will thicken further). The percentage of use varies between 5 and 12% : between 5 and 7% gives a mayonnaise- like texture, while 7 to 12% gives a rather solid texture, similar to panna cotta . In any case, the possible presence of eggs, fruit purees, flour, flakes, bran, etc., increases its thickening power. Used at around 10% (up to 100%)