Tapioca Flour is made from the starch of the cassava roots. The process of making the Tapioca Flour is to extract the starch of the root, by a process called washing and pulping. When the pulp is squeezed it will produce a starchy liquid and it will forego an evaporation process. After the evaporation process the remaining will be dried.

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In many places in the world Tapioca Flour has been used for many delicacies such as Bubble Tea, Puddings and many others. Tapioca is a good thickening agent as it helps to thicken foods and can be a substitute to cornstarch and rice flour in making soups. Other than the food industry, tapioca flour is also used in other industry such as the paper industry and textiles.

Shape: Powder | Water content: 11.3 percent | pH: 5.15 | White degree: 95.2

Product Capacity: 80 MT/day (currently) | 20 MT/day (additionally)

Tapioca Flour