Zin Shofu is a precipitated wheat starch. Precipitation removes the gluten from the starch and the resulting cooked paste is exceptionally smooth. The paste is prepared in a ratio of 1:4 (1 part powder to 4 parts water). Combine the powder and water in a pot with an automatic stirring device. Boil over high heat for at least 1¼ hours, stirring continuously. When the time is up, pour the paste into a receptacle that can be hermetically sealed and set it aside in a cool dark place for 24 hours. Avoid the use of fungicides at all costs (latest research indicates that adhesives containing fungicides darken with age). |
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Specifications |
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Appearance: |
White powder |
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