Modified Cornstarch, Crisp Film, 1Kg

Typically used for: batters for frying and creating crisp wafers.

Origin: modified high amylose corn starch

Characteristics/Application: It exhibits good film-forming characteristics and acts as a protective barrier

when used as a coating for fried foods. These same characteristics also help in reducing oil pickup,

increasing product crispiness and reducing moisture loss in deep fat fried (battered and breaded) foods.

Usage level: Replace 10% of the flour content in a batter. At 10% of a recipe for wafers.