stärkemehl

Stärkemehl is a German term that translates to "starch flour" or simply "starch" in English. It refers to a fine, white powder derived from the starchy part of plants. The most common sources for stärkemehl are cereals like wheat, corn, and rice, as well as tubers such as potatoes.

In culinary applications, stärkemehl serves as a thickening agent. When heated in liquid, its starch granules absorb water and swell, causing the mixture to thicken. This makes it a popular ingredient in sauces, gravies, soups, and desserts like puddings and fruit fillings. Its neutral flavor profile ensures it does not alter the taste of the dishes it is used in.

Beyond cooking, stärkemehl has industrial uses. It can be found in the production of paper, textiles, and adhesives. In some cosmetic products, it acts as an absorbent or a binder. The specific type of stärkemehl used can vary depending on its intended purpose, with different plants yielding starches with slightly different properties. For example, potato starch tends to thicken at a lower temperature and produces a clearer gel than cornstarch.