What can you tell me about "quick boiling starch"?

[RobertM]

I've got a 60 year old confectionery formula book that has several formulas I want to try. However, I have run into a stumbling block, One formula is asking for

40 or 60 fluidity quick boiling starch

Problem is, I'm not sure what that is or where to find it....

It's an ingredient in egg Frappe...

Anyone have knowledge they are willing to share?

[pbear]

Interesting question, so I took a quick look and found this article which explains the term (about halfway down the page).

 

Out of curiosity, what are you making?

[Kerry Beal]

I got mine from one of the companies at the PMCA. Picked it up from a guys garage here in Burlington. The pens they hand out have corn cobs on them if that helps. Think it might be Cargill.

Edited November 24, 2014 by Kerry Beal (log)

[RobertM]

It's a cut marshmallow that's is supposed to be suitable for coating in chocolate. I'm supposed to Add an egg Feappe as part of the manufacture. The addition of the frappe increases the tenderness and improves the eating quality. It's the frappe that calls for the quick boiling starch....

A long way to the answer, but, there you go....

Thank you for your help!

[Kerry Beal]

Ruth's book Candymaking has a recipe for mazetta - frappe without starch.  Wonder if it would sub?

[RobertM]

I will give it a try....it would be interesting to do a side by side comparison ...