| Roquette® Potato Starch | Roquette | Roquette® Potato Starch comes from potato tuber and is characterized by its low gel temperature, high viscosity and neutral taste. The starch is therefore used to provide viscosity or binder in sauces and soups, pastas, bakery products and in delicatessen...view more Roquette® Potato Starch comes from potato tuber and is characterized by its low gel temperature, high viscosity and neutral taste. The starch is therefore used to provide viscosity or binder in sauces and soups, pastas, bakery products and in delicatessen meats/salting. Potato Starch is an odourless white powder with no specific flavour. It is used as a thickener and binder, and for its smoothness and increased elasticity. view less | |
| Roquette® Wheat Starch | Roquette | Roquette® Wheat Starch is used for these gelling properties in many food applications: pastry creams, sauces with short texture, delicatessen meats and salting. This product comes from cereal grain and is characterized by a high gel temperature (85°C), a ...view more Roquette® Wheat Starch is used for these gelling properties in many food applications: pastry creams, sauces with short texture, delicatessen meats and salting. This product comes from cereal grain and is characterized by a high gel temperature (85°C), a low viscosity and a short texture. It is a gelling agent, binder and thickener, water retention, texture enhancer, and facilitator of the extrusion process. view less |
