Starch is used as a food additive, bonding agent, carrier substance, and bulking agent. It is the most common carbohydrate in food. Many plants make it out of grape sugar starch. It serves as an energy reserve and is stored in different parts of a plant, such as its roots, tubers, or seeds. The most important plants in the world regarding starch production are potatoes, maize, rice, wheat, and manioc.

To make wheat starch, wheat grains are first ground into fine wheat flour, then the flour is intensively mixed with water. The water-flour mixture is separated into A-starch, wheat gluten, and B-starch in decanter centrifuges. A-starch is then elutriated again with water, released from its last impurities, and separated from the water again in centrifuges. The moist starch is then carefully dried in a hot-air stream until it has a maximum water content of 13%. It is then finely ground.

We fill RITTER SPORT Butter Biscuit with a delicious, crunchy, organic shortbread biscuit. In addition to wheat flour, our shortbread biscuit also needs wheat starch to keep its crunchiness long after it has been baked.