Also known as tapioca flour, tapioca starch is extracted from the root of the cassava plant. Originally native to the northern regions of Brazil, cassava are now grown worldwide and tapioca has become a staple food for many cultures. A staple for gluten-free cooking, it is one of the purest forms of starch foods. Predominately consisting of carbohydrates, it is low in saturated fat, protein and sodium. The starch is mainly used as a thickening agent for soups, sauces and gravies. It is similar in appearance to cornstarch, but many consumers prefer tapioca starch over cornstarch since corn is generally produced using GMO's and tapioca is not.
Moisture: ≤ 14%
Ash: ≤ 0.2%
Starch Content: ≥ 85%
Viscosity: ≥ 640 BU
Sulphur Dixoide: ≤ 10ppm
pH: 5.0 - 7.0
Product shelf life is dependent on storage conditions and is highly variable. This product should be stored under cool, dry conditions and in a humidity controlled environment. The industry standard for shelf life of this product, when stored under optimum conditions, is 24 months from the date of manufacture.
Note: The specifications listed above are averages only. They may change from year to year depending on growing conditions. For the most up to date information on specific lots, please contact our sales department here.