In cakes, cookies and pastries, corn starch is often mixed with flour to produce more tender baked goods. It also is used to coat foods before frying, and as an ingredient in batters. Visit our Recipe section for delicious classic and contemporary recipes using Argo Corn Starch.

ARGO ® FOODSERVICE. For any recipe that calls for corn starch—or as a wonderful thickener in place of flour—chefs have long depended on Argo ® Corn Starch for its purity and performance.

Argo ® Corn Starch is revered by chefs for its purity and consistent performance in any recipe calling for corn starch. With every use, Argo ® Corn Starch ensures smooth, clear sauces, lump free gravies, and reliable thickening – in fact it has twice the thickening power of flour.

Use Argo Corn Starch to thicken any dish or sauce where a clear, glossy sauce is desirable. Ideal for fruit sauces, fruit pies, clear soups and puddings. Use corn starch to make lighter crusts or pastries.

CORN STARCH, FOODSERVICE, 50LB. MFC CODE: 2001567 50 Pounds. More Details. CORN STARCH, 35OZ. MFC CODE: 2008819 2.188 Pounds

Combine corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth. Heat 3 to 4 inches of oil in a deep pot over medium heat to 350˚F. Dip vegetables into batter, stirring batter occasionally.

When adding to quick breads, use approximately 1 1/4 tsp. to 2 tsp. per cup of flour and 1 to 2 tsp. per cup of flour for cakes. Use 1/2 tsp. to 1 tsp. per 9 X 13 pan or per 4 dozen cookies. Mix with flour for more uniform dispersion throughout baked products.

Gradually blend in flour and corn starch. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat-bottomed drinking glass (dipped in sugar to prevent sticking).

While the chicken brines, stir together flour, corn starch, pepper, salt, garlic powder, onion powder, paprika, baking powder and cayenne pepper in a large bowl. Remove 3/4 cup of the flour mixture to a shallow pan (to use for dredging the chicken).

Whisk together flour, corn starch, baking powder and salt in a large bowl. When oil is hot; stir club soda into flour mixture with a fork to form a lumpy batter. Pat shrimp dry and dredge in 1/2 cup flour shaking off excess; dip in batter and add to oil one at a time.