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Discussion in 'Pastries & Baking' started by olgam, Nov 26, 2012.
What is it? Can I make it? Can I substitute something for it? Please help! Thank you
Thin boiling starch is a modified starch, it is normally used in large scale candy manufacturing. I'm not claiming to be an expert, but the modified starches gel differently then native cornstarch. You'll see them on the ingredients labels of many types of candies, these candies, usually some sort of gummie, would have a different texture if they were using regular cornstarch, not to mention it would be more difficult to work with.
There really is not a subsitute for thin boiling starches, and its not something you can make yourself. I remember about a year ago when trying to look for a source, all I came up with was a post on a forum about how someone requested a sample from a company and they were sent a 5lb sample, it sort of gives you the idea that its not really something that is not too available. I just did another search and didnt come up with much else other then sending an inquiry to a company in India about their thin boiling starch.
Can I ask what your trying to make?
I have been searching for thin boiled starch myself and I can not find it any where! I am using it for a candy recipe called Turkish Delights main ingredients are water 40% , Thin boiled starch 5%, Sugar 32% and glucose syrup at 8% other then pistachios, citric acid and rose water that is it.
Yeah, that's the formula verbatim from chocolates amd confections. See my post above from 2012, I still haven't come up with a source other then in large scale quantities meant for manufacturing.
I wonder why no one carries Thin Boiling Starch, must be used by the big manufactures only. I did read your post from 2012 and that is how I found this site.I also had contacted 6 manufactures over seas asking for samples ( maybe one will send I am hoping). I did find a product called Cornaby's Ultra Gel which had a lot of good reviews so I ordered some of that to try as well. I guess the only other alternative is to import it and try to distribute a lot off in sales. I do a lot of creations from the wonderful chocolates and confections book, I do try to twist recipes around so mine is a little different.
Thin boiling starch (or modified starch) is definitely used in manufacturing. Thats the same stuff they use to make items like mike and ikes, jujubees and such. If you find a source, definitely report back. Also, what is the ultra gel product you ordered? What it made from? Ill check it out when I get a chance.
What I have found says it is a modified corn starch Made with 100% gluten free Waxy Maize so I am thinking it might work. So far the best I found is a min. order of one ton for importing and waiting for a price quote. The trouble one goes through to perfect a product!
Well I received the Ultra Gel yesterday so I followed the recipe from chocolates & Confections. The Ultra Gel says to use half of what the regular recipe calls for so I scaled out 70g half of Choc. & Confections recipe in stead of the 140g ( I cut recipe in half so if I end up trashing it not as much is lost) I used 35g for Ultra Gel calls for half way through I put the other half in thinking it may not harden properly from the looks of the mixture in pot. Choc & Confect. says to bring it to 223 degrees and take off heat and add rest of ingredients, I could only get it to 212 degrees and as it gelled more the temp would drop the bottom of pot temp was 235 so not wanting to burn the ingredients I removed from heat add my flavor and chopped dried apricots, poured into my frame as directed covered with oiled plastic wrap. I will leave it sit over night and see what kind of success I will get tomorrow.
It would be helpful if you could share some photos of the prep just to get an idea of what it is and what your doing. Thanks.
Hi Nicko, I would be glad to post a few pics of what I was working on where do I post them??
Just post them right into this discussion. There is a little "photo icon" click on that and upload them.
These are the Turkish Delights using the Native corn starch, I had tried with a product called Ultra-Jel but I had pour results. I am thinking it is because I need to make the sugar syrup first then stream it into my starch mixture hoping it will give me a little more firmer texture.
Can I ask @rhondalynnb what you mean by native starch here? Just regular corn starch?
Any one successfully found a substitute for "thin boiling starch" in this recipe?
Any help appreciated