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Potato Starch

Pure potato starch from Norwegian potatoes. Binds water and fat in sausage meat and meatballs, and thickens sauces without lumps.

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Item No.: 100458
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Information

Potato Starch: Binds Water in Sausage Meat and Thickens Sauces

Potato starch is pure starch washed out of Norwegian potatoes, with no additives. In sausage making it binds water and fat in the meat mix, so the sausages stay juicy and do not release liquid when poached. In the kitchen it thickens sauces, soups and porridge in moments, and it gives light, airy bakes. The powder is white and neutral in taste, so it does not change the flavour of the food.

100% potato starch
From Norwegian potatoes
Binds water in sausage meat
Neutral taste

Potato starch starts to thicken at just 55 to 66 degrees, before the liquid boils. Its natural phosphate content gives it a stronger binding power than many other starches, which is why it is the classic choice in Norwegian sausages, meatballs and fish cakes. For sauces, stir the starch into cold water first for a glossy sauce with no lumps.

Pro tip!
In sausage meat, add the potato starch towards the end of mixing, together with the last part of the ice water. The starch then binds the water you have added, and the sausages keep their juices instead of releasing fat and jelly when poached. For sauces the opposite applies: add the dissolved starch at the very end and take the pan off the heat as soon as it thickens. Long boiling breaks the starch down and the sauce turns thin again.

Features

  • Pure potato starch: Made from Norwegian potatoes, with no additives.
  • Strong binding power: Binds water and fat in meat mixes, so sausages and meatballs stay juicy.
  • Thickens early: Gelatinises at 55 to 66 degrees, before the liquid boils.
  • Neutral taste: White powder that does not affect the flavour of the food.
  • Versatile: For sausage meat, sauces, soups, porridge, fruit and baking.

How to use

  1. Weigh the potato starch to the amount of meat or liquid, see the dosage guide.
  2. For sausage meat: mix in the starch towards the end, together with the last of the ice water.
  3. For sauces and soups: stir the starch into a little cold water until smooth.
  4. Pour the mixture into the hot liquid in a thin stream while stirring.
  5. Take the pan off the heat as soon as it thickens, and do not let it simmer on.
  6. Store the bag dry and well closed.

Dosage guide

Sausage meat 20 to 30 grams per kg
Meatballs and patties 15 to 20 grams per kg of mince
Fish mince and fish cakes 20 to 40 grams per kg of fish
Sauce, medium thick 1 tbsp (approx. 10 grams) per 5 dl of liquid
Fruit sauce and fruit soup 2 to 3 tbsp per litre of liquid
Baking Replace 1 to 2 dl of flour with potato starch for lighter cakes

Specifications

Product Potato starch
Ingredients Potato starch
Potato origin Norway
Appearance White powder
Taste and smell Neutral
Gelatinisation 55 to 66 degrees
Nutrition per 100 g Energy 1331 kJ / 317 kcal, fat below 0.1 g, carbohydrate 78 g, of which sugars below 0.1 g, protein 0.1 g, salt below 0.1 g
Storage Dry, cool and well closed

FAQ Frequently asked questions

How much potato starch should go into sausage meat?

A common amount is 20 to 30 grams per kg of sausage meat. It binds the water and fat so the sausages stay juicy. More than around 50 grams per kg easily gives a floury, rubbery texture.

Why does the sauce turn thin again after thickening with potato starch?

Potato starch does not tolerate long boiling. It thickens at just 55 to 66 degrees, but breaks down if the sauce keeps simmering. Add the dissolved starch at the very end and take the pan off the heat as soon as it thickens.

Is potato flour the same as potato starch?

In Norway, yes. Potetmel is the common Norwegian name for potato starch, the pure starch washed out of raw potatoes. Note that in some countries potato flour means ground whole potato, which is a different product.

Can I use potato starch instead of cornstarch?

Yes, in most recipes. Potato starch thickens at a lower temperature and gives a glossier sauce. Use a little less potato starch than cornstarch, and avoid boiling it for long.

Manufacturer

Foodstuff Collection

Product properties

Krydder Renvare

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