Arrowroot starch

NATURAL THICKENING AGENT, STABILIZER

€14.50*

Content: 1 kg

Prices incl. VAT plus shipping costs

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1 Review

No longer available

Packaging sizes

1 kg bag

Product number: 11199-02

Info VAT abroad: The price shown is valid for Germany. For deliveries abroad, the item price will be adjusted to the applicable VAT rates.

Benefits

binds clearly, even at low heat
neutral in taste
gluten-free

Cholesterinfrei

Glutenfrei

Ohne Gentechnik

Ohne Zusätze

Vegan

Product information "Arrowroot starch"

Arrowroot starch was originally extracted from the tropical arrowroot tuber from the rainforests of Brazil and has many uses. The South American Arawak people are even said to have used the starch flour to treat wounds caused by poisoned arrows. Today, the arrowroot species are native to the warm and humid tropics to subtropics of South and Central America, southern Mexico, the Caribbean islands and Central America to South America.

The genus Maranta was listed by Carl von Linné in the 16th century in honour of the Italian botanist, physician and writer Bartolomeo Maranta (1500-1571). This is how the arrowroot got its name, the Maranta family.

The snow-white, gluten-free Paleo flour, also known under the English name "arrowroot", is particularly popular in English and American cuisine due to its purity and high binding quality. Unlike tapioca starch, arrowroot starch has no flavour of its own.

Arrowroot flour is particularly good at binding casseroles, soups, sauces as well as puddings, jellies, jams, groats, couvertures and glazes that must not be allowed to boil because, unlike corn or potato starch, it thickens at lower temperatures.
To ensure that the arrowroot powder binds without lumps, it should first be mixed with a little cold water until smooth. Recommendation: Stir 2-3 tbsp. arrowroot flour into 2-3 tbsp. cold liquid. Then stir the mixture into the simmering liquid to be bound with a whisk. Simmer, stirring constantly, until the desired consistency is reached.

Corn or potato starch often clouds the dishes after setting. Arrowroot starch, on the other hand, binds sauces, soups and jellies very clearly and leaves no taste of its own. Moreover, arrowroot flour binds about twice as strongly as wheat flour. The fine starch is also excellent as breadcrumbs.

To give baked goods an airy structure, you can replace 10 percent of the flour with arrowroot flour. Important: Arrowroot starch should always be combined with other binding agents, such as oils and fats, so that the baked goods remain nice and moist.

In vegan cooking, arrowroot flour also serves as an ideal egg substitute. 1-2 teaspoons of vegan vegetable cream or margarine mixed with 1-2 teaspoons of arrowroot flour until smooth is equivalent to about one medium-sized egg.

Benefits

Suitable for a vegan diet
vegan egg substitute: 1 tsp = 1 egg
pure natural product
without additives
binds clearly and without clouding
binds even at low heat
tasteless and odourless
suitable for gluten-free diets
bottled in Germany
tested for residues in German laboratories

Shelf life and storage

When stored under dry, cool conditions, the product has a shelf life of at least 2 years after the production date.

Our products are always packaged in pre-packaged packages marked with a batch number and an MHD (imprint or additional label). Until the date of the MHD, the manufacturer guarantees the product's unchanged properties in terms of appearance, taste and processing behaviour. It is not an expiration date as is the case with fresh produce, for example.

. Nutritional values of the product "Pfeilwurzelstärke"

Ingredients

Zutaten

Pfeilwurzelstärke (100 %) pflanzliches Verdickungsmittel

Nähwertangaben

	pro 100 g
Energie	1.464,00 kj / 350,00 kcal
Fett	0,00 g
- davon gesättigte Fettsäuren	0,00 g
Kohlenhydrate	> 84,00 g
- davon Zucker	0,00 g
- davon Stärke	> 84,00 g
Ballaststoffe	0,00 g
Eiweiß	0,16 g
Salz	0,00 g

Anwendung

Bei Glutenunverträglichkeit kann Pfeilwurzelmehl gut zum Kochen eingesetzt werden. Das Produkt kann wie Stärke verwendet werden auch bei Zutaten, die nicht kochen dürfen, da es bereits bei geringen Temperaturen bindet.

Ei-Ersatz: 1 Mittelgroßes Ei = 1-2 TL

Für 100 ml Soße: 3 g
Für 500 ml Soße: 1-2 TL
Backen: Auf 1 kg Mehl ca. 40 g Pfeilwurzelstärke

Pfeilwurzelstärke bindet verlässlich:

Suppen

Soßen

Eintöpfe

Mayonnaise

Tortenguss

Kuvertüren

Pralinen

Speiseeis

Cremespeisen

Brot

Kuchen

Obstzubereitungen

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22 November 2022 16:36
Written by: Erich F.

Mein neuer Liebling

Kannte ich vorher nicht, super Produkt! Ich nutze kaum noch ein anderes Bindemittel. Die Pfeilwurzelstärke bindet ganz klar und ist absolut geschmacksneutral.

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