Native Maize Starch is also known as a cook-up starch as well as corn flour (not to be confused with maize flour). It is obtained through a process of wet milling and physical separation, producing a first stage starch that does not react until heat is applied. This starch offers excellent properties once heated such as gelification and thickening and can also be used for adhesion and dusting.
• Can help add structure to baked goods, while increasing tenderness.
• Gelatinises at a temperature of approx. 80°C and forms a highly viscous paste.
• 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 to improve consistency for sauces, gravies and pie fillings.
• Often used in shortbread recipes, where bakers are looking for a very crumbly and light texture.
• Also used in the confectionary market for gums and jellies as a moulding powder.