Native Wheat Starch

Wheat starch has unique baking properties as it improves the crumb structure and enhances the texture of sweet-baked goods such as sponge cakes, pound cakes, swiss rolls and layer cakes. For baked goods that require flour with a lower gluten content, part of the flour can be replaced with wheat starch. In soups and sauces, wheat starch is a good thickening alternative as also moderate starch concentration keeps the viscosity at a suitable level. Fruit preparations with wheat starch have a soft and creamy mouthfeel and provide an excellent basis for various fillings of baked products.