Knorr Maizena: the professional corn starch for chefs and pastry labs
Knorr Maizena is a 100% native corn starch in a 2.5 kg bag, the reference thickener for professional kitchens and pastry labs. Naturally gluten-free, vegan and free from added MSG, it dissolves cleanly and delivers a smooth, glossy, lump-free texture to sauces, creams, soups and desserts. The 2.5 kg format is built for high-volume Swiss food service, where consistency and yield matter every single day.
What corn starch is
Corn starch is the refined starch fraction extracted from the maize kernel. As a pure starch, it thickens with roughly twice the power of wheat flour and, unlike flour, leaves no floury aftertaste, turning translucent as it cooks. It is the workhorse binder of European and international cuisine: it sets custards, stabilises creams, gives crunch to coatings and lightens sponge cakes and biscuits.
History of the Maizena brand
The Maizena name was registered as a trademark by Knorr back in 1841; the word itself comes from maize, the pre-Columbian term for corn. Knorr, a historic German company founded in 1838 in Heilbronn and today part of the Unilever group, turned corn starch into a household and professional staple. Nearly two centuries later, Maizena remains the most recognised corn starch in continental Europe.
Sensory and technical profile
Fine, silky white powder, neutral in taste and odour. It hydrates in cold liquid and gelatinises between 62 and 72 degrees, thickening fully after 2-3 minutes of simmering. The set is clear and glossy rather than opaque, which makes it ideal for fruit fillings, pastry creams and delicate sauces where appearance counts.
Technical specifications
100% native corn starch, no additives. Energy 1487 kJ / 355 kcal per 100 g; carbohydrates 86 g; fat below 0.5 g; protein below 0.5 g; salt below 0.01 g. Gluten-free, lactose-free, vegan (European Vegetarian Union Vegan certified). Net weight 2.5 kg. Store in a dry place, away from heat and humidity.
Professional uses
1) Pastry cream: 80-90 g per litre of milk, dissolved cold with the yolks, then cooked to the boil for a glossy, pipeable crema pasticcera. 2) Sauces and gravies: 30-50 g per litre, slaked in cold water and added to the simmering liquid. 3) Soups and veloutes: 20-40 g per litre for a light, clean body. 4) Sponge cakes and biscuits: replace 20-30% of the flour to lighten the crumb and improve shortness. 5) Crispy coatings: dust proteins before frying for a thin, extra-crunchy crust. 6) Gluten-free baking: a core binder in flour blends for coeliac-safe recipes.
Pairings and applications
Works hand in hand with milk and cream for custards and panna cotta, with almond flour for gluten-free cakes, with sugar and dextrose for pastry bases, and with fruit purees for clear glazes and fillings. A staple alongside Swiss Aarberger sugar and premium pastry creams in any well-run laboratory.
Common mistakes to avoid
Never add corn starch directly to hot liquid: it clumps instantly. Always slake it in cold liquid first. Do not undercook it: below the boil the raw-starch taste lingers and the thickening is unstable. Avoid over-boiling acidic mixtures for too long, which can thin the set.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As a dry ambient product it needs no cold chain and is perfect for stocking up. Designed for restaurants, pizzerias, hotels, delicatessens, gelato shops, pastry labs, Italian grocery stores and private customers.
Who it is for
For pastry chefs, restaurant kitchens, gelato and catering professionals who need a reliable, neutral, gluten-free thickener in a generous 2.5 kg format with predictable performance batch after batch.
