Organic Cassava Flour UHV30 is a certified organic, ultra high-viscosity flour made from whole cassava root, offering excellent thickening, binding, and moisture-retention capabilities. With its neutral flavor and smooth texture, it is ideal for gluten-free baking, sauces, soups, and health-focused formulations. This flour is non-GMO, vegan, and free from additives, making it perfect for clean-label and organic product lines requiring superior functional performance.
We are manufacturing and exporting Native Tapioca Starch. It is ingredient to increase viscosity of soup, used as binder and flavor support in meat balls and fish balls. The product can be processed from 20-50% depending on the quality squid and fish snack products have been processed by using 10-20% tapioca mixed in minced squid as binder. Sheeting, cooking, drying and cut into strips, the product are acceptable in market place.
Tapioca flour is a Gluten-free, Grain free, Plant based andNon-GMO fine powder made from Cassava root, that is used as a gluten-free substitute, thickener, stabilizer, and texture enhancer in Pasta, Noodles, Ketchup, Sauce, Vegan products, Baking, Beverage, Dairy, Frozen products and Savoury Industries.
FEATURES AND BENEFITS:*It is highly bio-degradable and causes no harm to the Environment.*Tapioca starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.*Tapioca starch contains no fat, protein, fiber, vitamins, or otherminerals and has Low glycemic index
APPLICATIONS
As a Thickener:Tapioca starch can be used as a thickener and in fruit pies, soups,puddings, breads, sauces, soy and meat products. It completely dissolves in the product when used as a thickener. Tapioca starch thickens quickly, and at a relatively low temperature.
As a Stabilizing Agent:Tapioca starch can withstand long cooking times without breaking down. Products made with tapioca will not lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes.
In Baking and Confectionery:Chocolates, biscuits, cakes, ice creams, and vermicelli contain tapioca starch, and it is preferred due to its better gelling properties and usability as a thickening and bodying agent. The mixes break less, making it easier to mould the bakery and pastry products during production. Tapioca starch is used in confectionery for different purposes such as gelling, texture stabilizing, foam strengthening, crystal growth control, adhesion, film foaming and glazing.
In Sauce and Ketchup Industry:Sauces made with corn starch turn spongy when frozen but tapiocastarch gives a good stability in frozen sauces. Tapioca starch is a good choice if you want to correct a sauce just before serving it.
In Beverage Industry:Tapioca starch based sweeteners are preferred to sucrose inbeverages for their improved processing characteristics and product enhancing properties.
In Fillings and Pies:Tapioca starch gives food a transparent, glistening sheen, which looks excellent in a pie filling. Tapioca starch creates a perfectly smooth filling and imparts a high gloss for a tasty-looking food. It�¢??s the perfect product to use with high-acid fruits or a lattice-type pie.
For a creamy texture:Desserts, ice creams, cheeses and other dairy products made withTapioca starch become creamier, producing a more pleasant sensation in the mouth.
For a Characteristic texture:Tapioca starch provides softer and spongier textures than otherthickeners. It gives the bread an airy feeling so typical of traditional bread and the crust becomes crisper.
Higher density for the meat industry:Tapioca starch is a very suitable alternative to potato starch for meat industries, due to its high binding capacity.
1. Product Name and Composition
Long name: 100% Native Potato Starch.
2. Product code
ES 900 (900 Kg bulk bag), ES 25 (40 x 25 kg bags delivered as 1 Tonne pallets).
3.Type
100% native (unmodified) potato starch in powder form
4. Function
Used as an ingredient for the production of ready to bake Gluten-free foods and non-Gluten free foods. Must receive a full cook (at least 70 degrees celsius for 2 minutes or thermal equivalent) prior to consumption. This requirement does not apply when used in non-food manufacturing processes.
5. Product Description
Dried native Potato starch powder of bland, white appearance, free from objectionable odours and foreign objects >180 microns. Packed into 900 kg bulk bags or 25 kg paper lined bags.
6. Certificate of analysis criteria
When a parameter is not mentioned or when no result is entered for a parameter, Earthpac starch Ltd. certifies that the product contained in this shipment meets and conforms to all requirements of the agreed specification.
7. Packaging and traceability
900 Kg food grade bulk bag
25 Kg paper lined bag (minimum order quantity 40 x 25 Kg â?? 1 pallet)
Each bag will include batch number and best before details ensuring forwards and backwards traceability.
8. Declaration
GM free derived from potatoes grown and processed in New Zealand. Contains no pesticides and heavy metals which exceed New Zealand and Codex food safety standards and guidelines. This product shall at the time of delivery conform in every respect to the provisions of the Australia/NZ food standards and regulations made there under. Customers exporting this product or items made using this product should check compliance with the importing country regulations.
GMO Status
Does not require any GM label statement under 1.5.2 of the ANZFA regulations.
9.Storage and Transport
Store inside, cool and dry, in sound and well closed packaging.
Protect from contamination.
Do not store or ship together with odorous or toxic substances.
Recommended storage time: no longer than 3 years.
