Buy wheat and potato starch to transform the texture of your recipes.
When did you first hear the term ‘mouthfeel’? The OED has the earliest citation of its use in the 1930s, but it wasn’t until this century that it became popular: so popular that by 2005 there was a backlash against it. However, there’s no getting away from the fact that texture (let’s be honest, a far better word) makes a massive difference to the experience of eating.
Wheat and potato starch aren’t just used to improve the texture of food, but they both have big textural benefits, both to make liquids thick and silky, and fried foods crispy and crunchy.
Wheat starch is a fine white powder used for its neutral taste and high thickening power. It is a common thickener in sauces, soups, and gravies, imparting a silky texture without significantly altering flavours.
Wheat starch is also used in baking to enhance the tenderness and texture of cakes and biscuits.
Potato starch has excellent binding and moisture-absorbing properties. It can be used in gluten-free recipes as a substitute for wheat flour, contributing to a soft, moist texture.
Potato starch can help achieve crispy coatings on fried foods, ensuring a golden, crunchy exterior. Just don’t call it ‘mouthfeel’.