🥔 Potato Starch 

The technical starch for a soft and stable structure - Packaged in Italy

Potato Starch is a natural starch extracted from potatoes through a process of separation, drying, and sieving. It comes in the form of a fine, white, tasteless powder, ideal for food applications where you want to thicken, stabilize, or improve texture without affecting flavors or colors.

Thanks to its extremely fine particle size and rapid gelatinization (approximately 60–65 °C), it is an essential ingredient in the formulation of:

🍲 Main Applications

• Soups, purées, and sauces: neutral or creamy bases
• Baked goods: shortcrust doughs, cookies, and delicate fillings
• Savory preparations: natural thickening
• Gluten-free products: improves structure and texture

⚙️ Functional Benefits

Potato Starch stands out for its technical versatility. It can form stable, non-sticky gels with a velvety and light consistency, particularly suitable for spoon desserts or products that require an immediate breakdown.

Compared with other thickeners, it offers:

• Gluten-free: compatible with specialized formulations
• Excellent cold performance: good resistance to freeze/thaw cycles
• Rapid gelatinization: activates at 60-65°C
• Superior texture: stable, non-sticky gels
• Neutrality: does not alter flavors or colors

✅ Advantages and Benefits

• Gluten-Free: suitable for people with celiac disease
• Versatile: sweet and savory recipes
• Easy to Use: rapid gelatinization
• Perfect Texture: professional results
• Packaged in Italy: guaranteed quality

🍏 Recipe: Apple Cake with Potato Starch

Practical example of use: mix 200g of potato starch with 200g of flour, 200g of sugar, 3 eggs, 100g of melted butter, 1 packet of baking powder, and 4 apples cut into cubes. Pour into a baking pan and bake at 180°C for approximately 40 minutes.

Result: a cake with a soft and fluffy structure and an even texture.

🔬 Technical Characteristics

• Origin: Selected potatoes
• Appearance: Fine white powder
• Gelatinization: 60-65°C
• Particle size: Extremely fine
• Solubility: Forms stable gels
• Storage: Store in a cool, dry place

🍴 Areas of Use

Pastry:

• Shortcrust doughs: delicate texture
• Cookies: perfect structure
• Fillings: creamy consistency

Savory Cooking:

• Soups and purées: natural thickening
• Sauces: neutral and creamy base
• Spoon preparations: velvety texture

Gluten-Free Cooking:

• Flour substitute: partially in doughs
• Natural binder: for special preparations
• Texture improvement: professional results