STARCH

POTATO STARCH

It is used as thickener/binding agent in many food products, such as noodles, candied-fruit jellies, potato chips, sausages, confectioners’ custard, soups, sauces, grated cheese, and, above all, in gluten-free recipes, where it partially substitutes other types of flour, obtaining more liquid in the cooking process and a softer texture.

In order to prevent lumps, DAYELET POTATO STARCH is usually mixed first with water, milk or any other cold liquid, forming a paste that is added to the recipe.

Dayelet Potato Starch

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It is an excellent source of energy for human activity, an immediate carbohydrate provider.
DAYELET POTATO STARCH is suitable for people suffering from coeliac disease and gluten intolerance, and for those following wheat-free diets and weight-control diets.

DAYELET POTATO STARCH is obtained from pressed, not genetically modified potatoes.
VERY HIGH Glycemic index = 95.

All the components of our formulas are GLUTEN-FREE.

NUTRITION INFORMATION:
340 kcal/1428 kJ. Fat: 0,2% (Saturated fat: 0%). Carbohydrates: 85% (0% of them are polyols), sugars: 0%., starchs: 85%. Nutritional fibres: 0%. Protein: 0,3%. Salt: 0%.

DAYELET POTATO STARCH works well as a thickener/binding agent in a great variety of food products. It partially substitutes any type

of flour, providing moisture, softness and freshness. It favours the digestion of other cereals. Its neutral taste is used to reduce other stronger flavours. It is an ingredient that has been known worldwide for many years because it provides consistency and fineness to all types of dishes and desserts. It is pefectly suitable for people with coeliac disease and gluten intolerance, as well as for those following wheat-free diets or weight-control diets.