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Corn starch is obtained from the maize through a wet milling process.
The product physically presents itself as a powder of a very fine white color, almost impalpable, insoluble in water
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Shredded in cold water and subjected to subsequent boiling, swells forming a paste that cools, gelling.
Its most common uses are thickener for puddings and creamy puddings, hot chocolate and semi-processed pastries
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