In
bakery applications, starch is used not only in the actual doughs themselves
– in yeast doughs, pastry doughs, and for pies, muffins or cookies,
etc. – but also in the various sorts of fillings.
Since the main function of the potato starch is to bind water, you can
use it to make sure that the doughs you use have the exact viscosity you
need. The starch also binds the water both before and after cooking so
that the end product becomes more moist.
When you use potato starch in fillings, it binds the water and gives it
the right viscosity so that you can apply the filling and cook it, if
required.
An unusual company with an unusual history [read
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Anders Egeberg
This is Anders Egeberg, who is a senior application manager at KMC. Anders
Egeberg advises KMC’s customers on the right choice of starch and
on possible changes to their process limits. His main field is bakery.
In
bakery applications, starch is used not only in the actual doughs themselves
– in yeast doughs, pastry doughs, and for pies, muffins or cookies,
etc. – but also in the various sorts of fillings.
