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. Once heated, this starch offers excellent properties such as gelification and thickening and can also be used for adhesion and dusting.

Product Benefits:
• 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.
• Clean label ingredient.

Product Applications:
• Common food ingredient in gluten-free baking.
• Used as a thickener to improve consistency for sauces, gravies & pie fillings.
• Often used in shortbread recipes, where bakers are looking for a very crumbly & light texture.
• Also used in the confectionary market for gums and jellies as a moulding powder.