In certain pastry recipes, some components have to start as a liquid and be turned into a thicker substance to add to other parts of the pastry. The most common way to do this, is by adding a thickening agent, such as starches, to quickly make a less viscous consistency, without changing the flavor. Stover & Company stocks our website with various amounts of high-quality, non-GMO corn starch that will effectively work for any of your bakery’s recipes.