Cassava Flour
15 Oct, 2015
Our Cassava Flour delivers baking performance characteristics that closely mimic the structure, texture, and taste of numerous wheat-based products with a single ingredient. This effectively eliminates the need for complex formulations of flours, starches and hydrocolloids commonly used in gluten free products. Plus, it enables simplified formulation, production and inventories, and simpler, more consumer-friendly labels…
Benefits
- 1:1 replacement for Wheat Flour in many applications
- Healthy and natural!
- High in Fibre (7%)
- Enhanced functional properties
- Non-GMO
- Non Allergenic
- Gluten Free
- Clean Label
Unlike most Cassava Flours, our Cassava Flour is not hand peeled and neither is it sun dried. This ensures that our Cassava Flour is of the highest quality available. It is processed by design in a very specific process (patent pending) to manage the quality of the starch content and particle size distributions and retain relatively high fibre content. Our Cassava Flour is basically Tapioca Starch but with the fibre, approximately 7% of the flour. The presence of this amount of fibre enhances both the nutritional and functional value of the flour. This is possible since the process to manufacture the cassava is different from the process for tapioca starch. Also, while tapioca starch is entirely native starch, a specified percentage of the tapioca starch present in premium cassava flour is gelatinized.
The starch in cassava flour has favourable extrusion properties such as low gelatinization temperature, clarity, low tendency to retrograde, bland taste and high viscosity. The cassava flour itself, with its partial gelatinization, has a high water binding capacity and high degree of expansion under optimal extrusion conditions. Cassava Starch-based products exhibit light colour, smooth surface and closed structure. Research demonstrates that it extrudes as well as corn or rice.
