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Selecting a Starch

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By Paula Figoni

Published 2003

  • About
The number and variety of starches available to the pastry chef can seem bewildering at first. There are many native starches—cornstarch, rice, tapioca, arrowroot, and potato starch—plus modified and instant starches. When confronted with as many choices as this, it is helpful to systematically think through your needs, then consider the options available.

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