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Tapioca starch is also known as tapioca flour, is a fine and gluten-free white powder which is made from the starchy pulp of the cassava root. It has a slightly sweet taste as compared to other flours, because of this property making it a great flour for dessert breads and pastries. This starch is mostly used by chefs in food industries for baking, making dim sum. It can be used instead of Corn Starch in a recipe that calls for it. It is a starchy, slightly sweet flour that is a staple for gluten free baking. It is also a good ingredient for thickening soups, sauces, and pie fillings.
It is a white powder having a bland taste, with high water-binding capacity, and a slightly long and cohesive texture. In the food industry, its applications include bakery products, sheeted and extruded snacks, soups, sauces, gravies, puddings, pie fillings, pudding powders, dairy desserts, and processed meats.
Offered range of tapioca starch powder has a neutral flavour and strong gelling power that makes it effective as a thickening agent in both sweet and savoury foods. Unlike corn-starch, tapioca can withstand a freeze-thaw cycle without losing its gel structure or breaking down, making it an ideal thickener in ice cream recipes.
By adding tapioca starch, the consistency of soups, sauces, and gravies are much thicker. Basically, it has more thickening power and generally costs less than other flours and thickening agents. Also, this starch can be added to ground meat products, such as burger patties and chicken nuggets, as a binder and ingredient stabilizer. It traps moisture in a gel, so it's often added to baked goods to prevent the pastry from becoming soggy during storage.
Furthermore, Tapioca Starch is a common ingredient in gluten-free products because it helps lighten the texture and maintain moisture in the absence of gluten.
Manufacturing Process of Tapioca Starch: Tapioca starch takes as the raw material from the Cassava (Manioc) plant’s roots, then washed with water many times and grinding the tapioca to make slurry, separating the impurities in starch slurry and drying the starch to get final edible starch. With advanced tapioca starch processing machine, the whole process is completed less than half an hour.
