Starches

Corn starch, wheat starch and rice starch

Native corn starch, also called maizena or maesita, as well as wheat starch and rice starch is obtained by grinding the grain and is widely used in the kitchen in the preparation of many desserts. The grains are ground into flour, soaked in water, then ground, filtered, centrifuged, dried and powdered.

Starch, whether from corn, wheat or rice, can be used instead of flour to obtain a structured and well-thickened dough. Its use mainly takes place in the preparation of creams, mustards and puddings, but also soups and sauces, ice creams and to make leavened desserts more crumbly. Corn starch, unlike wheat starch, is a gluten-free product.

Thanks to some of its particular characteristics, starch from corn, wheat or rice is essential for obtaining excellent results in some recipes. It can be used as:

1. thickener: in the preparation of sauces, soups, puddings, creams, hot chocolate, bechamel and much more.
2. Making sweets soft: cornstarch is an important ingredient as it helps to make them softer. For example, replace 30% of the flour with corn starch, to obtain tall, well-leavened and fluffy cakes.

70 months to be kept in a cool and dry place.

• Corn starch in 10 kg bags, 80 × 120 pallet of 600 kg
• Corn starch in 25 kg bag 80 × 120 or 100 × 120 pallet of 750 kg or 1000 kg
• Wheat starch in bags of 25 pallets 80 × 120 or 100 × 120 of 750 kg or 1000 kg
• Rice starch in 20 kg bag, 80 × 120 pallet of 1000 kg
• Rice starch in 5 kg bag, 80 × 120 pallet of 600 kg

Daila srl, in addition to being one of the leaders in the sector for the production and sale of both organic and conventional icing sugar and both organic and conventional sugar grains, has the ability to supply various products for the confectionery industry sector, laboratories, pastry shops and ice cream shops.