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.
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.
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.
Native Tapioca Starch. We produce 1800MT/Day of native tapioca starch. We mainly focus on exporting only in bulk quantities on bags 500kgs/bag and 800kgs/bag. We can deal with L/C terms or TT. We can offer FOB and C&F.
Tapioca starch is widely used in food formulas such as baked products and applied in the bead's squeezed snacks and cassava grains. Modified starch and starch derivatives have been used as thickeners, binders, bulking agents, and stabilizers. It's also the best incremental agent, sweeteners, flavor agent carrier, and fat substitutes. Food using tapioca starch including canned food, frozen food, dried food, baked food, leisure food, seasoning, soup seasoning, sausage, dairy, meat and fish products, baby foods.
Tapioca starch is a gluten-free flour that comes from the cassava plant. Essentially, cassava root is peeled, washed and chopped. Then it is rasped (finely shredded) and the resulting pulp is washed, spun, and washed until the mixture is primarily pure starch and water. The starch is then dried.
SPECIFICATION
Product Name : Native Tapioca Starch
HS Code : 11081400
Certification : Halal Certificate & Indonesian FDA Certificate
Native tapioca starch is a white powder obtained from cassava root, comprising of small glucose molecules that form long amylopectin chains.
This starch is almost insoluble in water and produces a clear, glossy gel when heated. It is a popular thickener and binding agent in food processing.
Two primary types of tapioca starch are available: native tapioca starch, in its unmodified form, is mainly utilized in the food industry, whereas foodgrade modified tapioca starch is chemically enhanced to enhance its functionality, commonly used in processed foods and industrial applications such as papermaking and textile manufacturing.
