Lineco Neutral pH Pure Wheat StarchCategory: Lineco VideoProduct Dimensions: 3.5 x 2 x 1.8 inchesShipping Weight: 2.4 ouncesPowdered wheat starchMixes into a PH Neutral adhesive suitable for use with papersMuseum-quality adhesiveCarefully purified uncooked food grade wheat starch-must be cooked-see recipe in description.2 ounce bottleA very carefully purified, uncooked food-grade wheat starch. When cooked, itmakes a superior smooth wheat paste adhesive. NOTE: Must be cooked. Product ispH neutral and can be used for all archival bookbinding and conservationframing applications. Recipe for cooking : Saucepan or Double boiler: 1. Allutensils used for paste making must be spotlessly clean. They should not beused for other purposes, least of all food preparation. They should not becleaned with soap, however, which may contaminate the paste. Place one partwheat or rice starch and four parts of distilled water in a saucepan or thetop of a double boiler. The cooking vessel should be enamel-coated, stainlesssteel, or Teflon-lined, not aluminum. 2. Mix well and allow the mixture tostand for 20 minutes before cooking. 3. Cook on medium-high heat, stirringconstantly with a clean nonmetallic utensil. 4. When the paste begins tothicken (this may not happen right away), reduce heat and continue stirring.As it thickens, the paste will become stiffer and more difficult to stir. 5.Stir until the paste is thick and translucent. It usually takes about half anhour to reach this stage. 6. Remove from the heat and continue stirring forthe first few minutes of cooling. Transfer the paste to a clean, coveredcontainer and allow it to cool. Paste must be cooled to room temperaturebefore it can be strained and used. 7. Straining and thinning is necessarybecause the paste becomes hard and rubbery when cool. Strain as much as youwill need just before using. A strainer with tiny holes or a Japanese pastestrainer (996-2000) can be used. 8. Brush the strained paste against thebottom of a container while mixing in distilled water a little at a time untilthe paste reaches the consistency of mayonnaise. It is important to add thewater gradually so that the paste does not separate out into clumps. Becauserefrigeration may cause the paste to lose its tack, keep it at roomtemperature. It is best to make small batches, since the paste does notusually keep for more than a week. A preservative can be added, but thesechemicals are toxic and not recommended. Microwave Wheat Starch Paste: Place 1tablespoon of wheat starch in a clean, microwave-safe container, add 5tablespoons of distilled water, stir, and place the mixture in a microwaveoven. Microwave on a high setting 20 to 30 seconds, remove the paste, andstir. Place it back in the unit and microwave it another 20 to 30 seconds.Remove it and stir again. Repeat this process several times until the paste isstiff and translucent. If larger quantities are made in the microwave oven,increase the cooking time between stirrings. Paste should be cooled to roomtemperature before it is strained and diluted for use. Strain and dilute thepaste before use, as above.