Tapioca starch - 1Kg

Tapioca has recently become popular as a free alternative wheat gluten and other grains. It is known to be easily digestible. Tapioca lacks substantial amounts of protein, lipids, minerals and vitamins. Therefore, its nutritional contribution it is almost limited to the energy value. DOSAGE: A maximum dosage of 30% is more than enough for increase the lightness of the products obtained. FORMAT: 1kg FIELDS OF USE: kitchen - cosmetics. * Easily soluble, used as a thickener in the preparation of soups, velvety, creams and puddings * Makes the mixtures of various confectionery products soft and crumbly, such as loaf pans, muffins, donuts and cakes * Starch is tasteless and odorless for this reason as a thickener turns out to be an excellent substitute for flour, since it does not alter the overall taste of the products * Gluten free -- TECHNICAL CHARACTERISTICS: The tapioca that we know in the form of flour or more correctly starch is obtained from cassava. There tapioca is first dried and then ground into a powder to obtain a very fine, light and digestible flour. The dust of tapioca, dirty-white in color. It melts completely, with boiling, in water, broths and milk, becoming viscous and transparent and acquiring a rather sweetish taste bland. egg substitute. PASTRY: This starch is used to thicken sauces, creams, puddings or ice creams, and to make leavened desserts more crumbly. COOKING: It is easily used as an ingredient in soups or as a substitute for flour in the preparation of bread. Small quantities of this starch can be added for thicken a vegetable purée, a soup or a velvety soup or to make the broths thicker. GLUTEN FREE: Thanks to the absence of gluten it is very suitable for preparation of gluten-free dishes, even if the high starch concentration does not make it a low-calorie product; in fact the amount of fat, protein and vitamins contained in the tapioca are minimal compared to the intake of carbohydrates. FUN FACT: it can also be considered in cosmetic formulas as A VEGETABLE ALTERNATIVE TO TALC: it too improves the cosmetic textures, reducing the feeling of heaviness and grease characteristic of some oils and/or waxes, giving hydration and lightness. In cosmetics, tapioca starch is also used PER STABILIZING EMULSIONS and creating gel textures.