Maize Starch is obtained from the endosperm portion of a maize kernel. Maize is a cereal that is cultivated all over the world due to its capability of growing under diverse climatic, soil and physical conditions. The largest producers of Maize are the USA and China, whilst other countries across the globe such as Argentina and Italy are also large producers of the cereal. Maize contains a fair percentage of both protein and fibre, whilst also offering a good source of minerals and vitamins.
• Can help add structure to baked goods, while increasing tenderness.
• It has twice the “thickening power” of flour.
• It has a neutral colour and taste.
• Common food ingredient in gluten free baking.
• Used as a thickener for sauces, gravies and pie fillings.
• Often used in shortbread recipes, where bakers are looking for a very crumbly and tender texture.