Tapioca starch - 5 Kg

Product detailed description

Tapioca or cassava starch (sometimes referred to as flour) is naturally gluten-free and has a neutral taste. It has excellent baking properties. Tapioca has a wide range of uses, it can be added to gluten-free flour and improve the consistency of ready-made meals. It is suitable for thickening soups and sauces, for sweet and savory baking. Tapioca starch is an excellent substitute for classic wheat flour. And it has a really wide range of uses. It contains a lot of carbohydrates, protein and, most importantly, does not contain gluten or other allergens. Tapioca starch is therefore ideal for celiacs, vegans or for the paleo diet. Tapioca is a starch obtained from the rhizome of cassava, which most closely resembles sweet potatoes or potatoes. Yuca – Cassava (Manihot esculenta), also known as cassava or yuca, or tapioca in Asia, is a cultivated tropical plant from the family of the legume family. Sometimes, like yams and sweet potatoes, cassava is called sweet potatoes. Cassava is a herb or shrub growing 1 to 3 meters high. Tapioca flour can be used to replace the wheat flour commonly used in our country, which will be especially appreciated by people suffering from celiac disease. The flour is suitable as an adequate substitute for making pastries on a gluten-free diet. In addition, pastries made from cassava flour last up to three days longer, are very soft, more supple and crumble less. It is used to prepare sweet and savory doughs, to thicken sauces and other dishes, and can also replace egg white when preparing cakes, meatballs or potato pancakes. Meat or fish sprinkled with cassava starch before baking are more supple and have a stronger taste. But we can replace it with arrowroot or corn starch. However, tapioca has a more delicate result. Tapioca starch has unique expansion (increases volume) properties that can be used when baking and frying bakery products. To increase the volume of bread, it is suitable to add ¼ – ½ cup of tapioca starch, when using rice flour, it is best to replace ¾ cup of rice flour with 1 cup of tapioca starch.

Nutritional values

Energy value	1455kJ/348kcal
Fats	0g
of which saturated fatty acids	0g
Carbohydrates	87.10g
of which Sugars	0g
Fiber
Protein	0g
Salt	0.02g