Usage Dayelet Corn Starch

Usage Dayelet Corn Starch

Dayelet Corn Starch


USAGE:

DAYELET CORN STARCH is a native starch obtained by wet milling of whole corn grains. It is presented in a cream-coloured powder form. Due to its great swelling properties when absorbing liquids, it is used a thickener agent in many food products. It has a medium viscosity and a great tendency to make gels. It makes gels at 90º C.

DAYELET CORN STARCH is used as a thickener agent in crème caramel, custards, puddings, sauces, gravies; and as a gelling agent in sponge cakes, muffins, fairy cakes, crepes, pancakes, soups, ice creams, breads and gluten-free desserts, etc.

 

 

 

NUTRITIONAL INFORMATION PER 100 g:

355 kcal/100 g. Carbohydrates: 87% (0% of them are polyols). Other hydrates: 0%. Nutritional fibres: 0.6%. Fat: 0.1% (Saturated fat: 0%). Protein: 0.4%. Sodium: 0%.

Excellent fuel for human activity with a fast contribution of carbohydrates.

VERY HIGH Glycemic index = 90.

All the components of our formulas are GLUTEN-FREE.


COMPLET TECHNICAL SHEET:

https://www.dayelet.com/en/corn-starch.html


DOWNLOAD TECHNICAL SHEET IN PDF:

https://www.dayelet.com/pdfs/eng/DAYELET%20RICE%20STARCH.pdf

 

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