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
- GloryBee is FSMA Compliant
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.
The specifications listed above are averages only. For information on specific lots, please request via our sales department