Potato Starch: Grated, Washed Through a Sieve and Settled

Grate potatoes, wash the pulp through a sieve, and the starch runs out with the water and settles as a white layer. Andrew Ure (1839) describes the works: rasping drums, hair sieves and three settling backs, with starch equal to 17–18 % of the potatoes. Work fast: Ure notes that the quicker it is made, the better the starch. The picture: Huck's revolving sieve for separating starch from potato pulp, engraved in Les merveilles de l'industrie (1873).

مبتدئ

A day with drying

التعليمات

Wash and grate

Scrub the potatoes clean in water and grate them to a fine pulp, wetting the grater now and then so it does not clog.

المواد لهذه الخطوة:

بطاطس5 كغ

ماء2 لترات

الأدوات المطلوبة:

ميزان ذو كفّتين

مبشرة

دلو

Wash the pulp through a sieve

Set a fine sieve over a vat. Pour water over the pulp and knead it by hand until only fibre is left on the sieve. The water runs through milky with starch.

المواد لهذه الخطوة:

ماء15 لترات

الأدوات المطلوبة:

منخل دقيق

حوض خشبي كبير

Settle three times

Let the milky water settle. Pour the liquor off into a second bucket, then a third; Ure: the finest starch collects in the last. Stir the white layers up in clean water and settle again until the water stands clear.

المواد لهذه الخطوة:

ماء10 لترات

الأدوات المطلوبة:

حوض خشبي كبير

دلو

Dry it

Lift the wet starch out, spread it thin on muslin in a warm, airy place and let it dry. Crumble it to a powder and keep it in a jar. To keep it wet instead, store it under a little water and change the water often.

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