With a neutral flavor and odorless smell, arrowroot powder is commonly used as a thickening agent to make pudding and jellies as well as an ingredient in baked goods such as biscuits and cakes. Being that it is gluten-free, it is a good replacement for wheat flour for those who have a gluten intolerance. If using as a thickening agent, it thickens at lower temperatures compared to cornstarch and wheat flour. It is recommended to mix with a cool liquid before adding to a hot liquid. Overheating can break down its thickening property so it's important not to heat for too long.
Arrowroot is a starch extracted from the roots of cassava. It has a long history in the Americas with evidence that arrowroot was cultivated as early as 7,000 years ago. The starch from the arrowroot tubers is extracted through a process of washing, draining and crushing. Once the tubers are reduced to a pulp, the milky liquid is run through a sieve and the pure starch, which is insoluble, is allowed to settle at the bottom. It is then dried either in the sun or in a drying house. The resulting powder is then quickly packaged into air-tight packages.
Moisture: 15% Maximum Total Ash: 0.50% Maximum Not Ready-To-Eat (RTE): Raw grains and the flour milled from grains are not RTE. This product is a raw ingredient and must be properly cooled, prior to being consumed.
Naturally Non GMO
Stored in a SQF Certified Facility
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SHELF LIFE AND SUGGESTED STORAGE
The product shelf life is dependent on storage conditions and is highly variable. It should be stored under cool, dry conditions and in a humidity-controlled environment. The industry standard for shelf life, when stored under optimum conditions, is 24 months from the date of manufacture.
Note: The specifications listed above are averages only. For information on specific lots, please request via our sales department.