Wheat starch is often the byproduct of the production of vital wheat gluten. Although it has lower gluten than wehat flour, it is not a gluten-free ingredient. Wheat starch is most often used to hold water, thicken, adhere, replace fat and cloud or glaze frostings. Our wheat starch is available from Europe and South America in Organic and…
Wheat starch is often the byproduct of the production of vital wheat gluten. Although it has lower gluten than wehat flour, it is not a gluten-free ingredient. Wheat starch is most often used to hold water, thicken, adhere, replace fat and cloud or glaze frostings. Our wheat starch is available from Europe and South America in Organic and conventional forms.
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