Chemical thickeners are the secret assist to many sweet components, from the delicate wobble of a panna cotta to the velvety smoothness of lemon curd. Understanding how and why they work can help a baker unlock a great resource for creating unparalleled texture in their baked goods. Whether it’s the setting power of gelatin or the congealing magic of cornstarch, here’s a deep dive on your choices.
First up, let’s investigate starch, most commonly used to thicken and stabilize custards, fruit curds, and fillings. The starch category includes cornstarch, tapioca starch, arrowroot, potato starch, and even plain-Jane flour. The magic of starch lies in its long, complex molecule chains, which
