Tapioca Starch

Tapioca starch is the refined starch separated from cassava roots, also known as manioc or yuca. During production, the roots are processed to release the starch, which is washed, separated and dried into a fine white powder. The result is different from whole cassava flour, which may retain more of the root's non-starch components. Food developers use tapioca starch to manage texture, binding, viscosity and eating quality across bakery, sauces, fillings, coatings and dry mixes. Native and modified tapioca starches can perform very differently under heat, shear, acidity, freezing and storage, so the exact Nutrifena grade and specification should be confirmed before formulation.

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Tapioca strach pure