Fine gluten-free potato starch
Solamyl Dr. Oetker is a traditional product and finds a really versatile use: you can use it to soften cakes and doughs, to thicken fruit juices and to prepare Asian cuisine.
Softening the dough: To soften the sponge dough, we can replace up to 1/3 of the flour weight with Solamyl starch.
Thickening the sauce: To thicken the sauce, add about 50 g of Solamyl starch mixed in 50 ml of water to 700 ml of liquid and let it boil for about 3 minutes.
Ingredients: potato starch
Nutritional values in 100 g: energy 1355 kJ/319 kcal, fat 0.2 g (of which saturated 0.1 g), carbohydrates 79 g (of which sugars 0.5 g), protein 0.1 g, salt 0 g