Corn starch, 400 g

Some ingredients work quietly in the background – and yet determine whether a recipe succeeds or fails. Cornstarch is one of them. Fine, powdery and completely flavour-neutral, it doesn't interfere with any aroma, doesn't alter any inherent taste and leaves no trace – and that's precisely what makes it so indispensable. What it does is immediately noticeable with the very first spoonful: a velvety, evenly thickened sauce, a silky-smooth patisserie cream, a sponge base that melts on the tongue. RUF Speisestärke consists of 100% pure cornstarch, with no additives and no fillers. It is gluten-free, vegan and suitable for all dietary preferences – a reliable staple ingredient that RUF Lebensmittelwerk has been producing to consistent quality for over a hundred years.

The possible uses of this starch are far more varied than you might initially think – from classic home cooking to sophisticated patisserie. In patisserie, cornstarch is the reliable base for all bound creams and puddings. For classic vanilla pudding, it is cooked with milk, sugar and egg yolk into a silky, stable cream that holds its shape when sliced and melts on the tongue. For Pastel de Nata – the Portuguese puff pastry tarts with their characteristic, lightly caramelised vanilla cream – cornstarch is essential: it gives the filling the necessary stability while simultaneously lending it that typically silky, creamy texture that makes these pastries so special. In patisserie cream, which serves as a filling for Éclairs, choux puffs and cakes, it also provides the necessary firmness and a smooth, even consistency. For fruit layers, fruit mirrors and compote, cornstarch is the classic binding agent that transforms fresh or cooked fruit into a glossy, stable mass without masking its natural flavour. A strawberry mirror on a cake, a raspberry compote as a dessert sauce or an apricot filling in a Danish pastry – in all of these, cornstarch creates the desired texture and an appetisingly glossy result. Unlike Gelatine, it is vegan, leaves no aftertaste and is also suitable for warm preparations that should not be reheated. In sauces and soups, cornstarch binds reliably without influencing the flavour of the dish – from a delicate vanilla sauce to a hearty gravy to an Asian-inspired icing. Where flour produces a cloudy, heavy thickening, cornstarch delivers a clear, light and silky consistency that is particularly important for pale sauces and dessert creams. In baked goods, cornstarch reveals its second great strength: when a portion of the flour – typically around one third – is replaced by cornstarch, the dough becomes noticeably finer and more tender. In sponge bases for cakes and roulades, it makes the dough lighter and creates a fine-pored, elastic structure that rolls up easily and rises evenly during baking. In Vanillekipferl and shortcrust pastry it contributes to the characteristic crumbliness that makes these pastries so distinctive. And in shortbreads, almond macaroons and delicate biscuits, it is the decisive difference between a good result and a truly tender one.

The most important ground rule applies always and without exception: never add cornstarch directly to hot liquid. Stirred into hot liquid, it immediately forms lumps that can no longer be dissolved. The correct method is simple and delivers a perfect result every time: mix the desired quantity of cornstarch with a little cold liquid – water, milk or fruit juice – until no lumps remain, then stir into the hot dish and bring briefly to the boil. After just a few seconds of boiling, the starch develops its full binding power and the mixture thickens evenly. As a reliable guideline for 500 ml of liquid: 15 to 20 g for soups, 20 to 25 g for sauces, 25 to 35 g for creams, and 35 to 45 g for puddings and fruit dishes. For fruit mirrors and fruit layers, a slightly more generous quantity is recommended depending on the desired firmness. When baking, around one third of the flour is replaced by the same amount of cornstarch – more than that can impair the dough structure. One further important note: preparations made with cornstarch should not be cooked for too long or at too high a temperature, as excessive heat can cause them to become runny again – an effect known as retrogradation. For fillings and creams that are refrigerated after cooking, this is not a problem; for sauces that are kept warm for a long time, a slightly higher quantity or a combination with other binding agents is recommended.

Cornstarch is a sensitive product when it comes to moisture: even small amounts of moisture can impair the binding power of the starch and cause lumps that can no longer be fully dissolved when mixing. So close the packaging carefully after opening and store it in a dry, cool place, well protected from heat, steam and direct sunlight. Unopened, RUF Speisestärke keeps for a long time – a reliable pantry ingredient that's always on hand whenever you need it.