Starch or gluten-free potato starch

The Starch or potato starch It is white. The texture is flimsy and the palate has an intense and lasting flavor, it does not have gluten.

Healthy and nutritious is rich in carbohydrates and is low in fat and salt and has no gluten.

How to use: Starch or potato starch is used as a gelling, thickener and stabilizer provides the food texture, viscosity and water retention. It serves to prepare sweeteners such as glucose, fruity, is a substitute for gluten flours in pastry, pastry etc, also stabilizes and thickened food such as ice cream, soups, sauces, jams, flanes, etc.

Conservation: In a fresh, dry and elevated floor site.

Relevance: Starch is important for your gluten-free recipes because it helps to sponge the masses, softens the texture and provides that golden color on baked goods such as bread, biscuits, cookies and gratin.

Intolerances: The potato starch is free from allergens, is a product without salt, without sugars, gluten-free, no dairy, without nuts, without soy and without wheat. There is no cross-contamination.

Certification: Potato starch has the Food Certification of Gluten Free with the Barred ELS (European License System), No GMO and is of European origin, with a sanitary registration R.G.S.E.A.A. 21.030793 / page

Containers: bags with 100% recyclable material for food use. Resistant and inviolables.

Formats: We adapt to the consumer who uses the starch or potato starch at counted occasions and the customer who cooks with this product often. All the products we work with are designed to provide the customer with their purchase through the online store.

Nutritional Information / Nutrition Information 100 g

Energy value / Energy 1365 KJ / 321 Kcal

Fat / fats

Of which: Saturated / Saturates

Carbon hydrates / carbohydrathes 80.0 g

Of which: sugars / sugars 0.0 g

Food fiber / Dietary Fiber 1.0 g

Proteins / Proteins 0.1 g

Salt / Salt 0,001 g