Volume 19, Number 5
Wheat Starch Paste:
by Elizabeth Morse
Recipe and Storage Preparation Procedure
Assistant Conservator, Harvard College Library
- Soak for 20 minutes:
65 g wheat starch, Zin Shofu
500 mL deionized water (boiled, cooled to room temperature) with
pH adjusted to 8.5 using ammonium hydroxide
- Cook on medium heat in glass, porcelain or non-stick saucepan
for 20 minutes, or until product is stiff, but not dry.
- Prepare glass jars for storage by plunging them into boiling
water or by pouring boiling water over them. Treat caps in like
manner. Teflon® lined caps are recommended.
- Place hot paste into hot jars, cap and cover with deionized
water, prepared as in Step 1.
- Refrigerate immediately.
- Sieve small amounts of paste at a time using a #40 strainer
(Tyler equivalent 35 stainless mesh).
Stored in refrigerator, this product can keep fresh without losing
tack for 20 days.
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