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Rawmaterial - Starch Product

There the adding of grain strains it is possible to reduce or to regulate the proteins content of the wheat flour if no particularly suitable wafer flour is available.

Such suitable additives are vegetable starches, which usually contain only small amounts of protein.  Such as starch powder of wheat, rye and potato.  The adding of potato starch powder yields to less satisfying baking result than it is the case with the others.   Best results can be obtained with cornstarch. The amount of additives depends on the protein content of the used flour.  It should not exceed, however, 10% of the amount of flour in many cases the addition of 3% will be sufficient.

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