In the kitchen products for thickening sauces, creams, juices, and soups have always been used. Starches and flour are the traditional thickeners, but the disadvantage is that a large quantity has to be added, which affects the final taste.
In the kitchen products for thickening sauces, creams, juices, and soups have always been used. Starches and flour are the traditional thickeners, but the disadvantage is that a large quantity has to be added, which affects the final taste.
