Most starches perform valuable functions, including:

• They create a fuller body in sauces, fillings, and puddings
• They produce a glossy finish
• They offset the actions of acids
• Must be dissolved in liquid and heated/cooked
• Maintain fruit flavor and color
• Maintain thickness and consistency

Each starch has a specific method in which it should be used.

Varieties

• Cornstarch (fruit fillings, etc.)
• Flour (roux based, soufflés)
• Arrowroot (same uses as cornstarch, but no sugars)
• Potato starch
• Tapioca
• Modified food starch
• Pre-gelatinized starches
• Instant clear gel

Learn More:

• Air Pressure & Baking
• Proteins
• Carbohydrates
• Fats
• Leavening
• Milk & Cream
• Chocolate
• Specialty High Altitude Baking Tips

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