Item #: Cassava_Flour
Cassava Flour
Organic cassava flour is a mild flavored, white-to-beige colored flour that is popular with gluten-free bakers and snack-makers. Choose from fine, extra fine or all-purpose cassava flour.
SKU: 77662
Origin: Brazil
Weight: 55.11 LB
Ships In: Request a Quote
Description
Although cassava flour has only become commercially available in North America within the last 10 years, cassava (also known as tapioca, manioc and yuca) has been widely used across Africa and South America in traditional dishes for centuries.
Ciranda's organic cassava flour is produced in Brazil from cassava roots which have been peeled, grated, pressed, dried and milled to the desired fineness. Choose from all purpose, extra fine, and fine varieties where a higher number indicates a finer mesh/grind. Each flour has unique properties.
AP60 (All-Purpose) - Some water binding; best for softer and lighter doughs; try it for tortillas, soft cookies and most other bakery or snack applications
EF50 (Extra Fine) - Very high water binding capacity; creates cornbread type structure in bakery; softer fiber; well-suited for crisp cookies, crackers, chips, extrusions, breadings, prepared or frozen meals
Product FAQ
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Cassava flour is used in baked goods, breadings, soups & sauces, snacks and more.
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Yes, cassava flour is naturally gluten-free and widely used in gluten-free products.
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Cassava flour has a fine texture, neutral taste and neutral color compared to other gluten-free flours such as almond or coconut. It's also allergen-free.
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While not common, cassava flour can be used in personal care products for its absorbent properties.
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Cassava flour has a shelf life of 24 months from date of manufacture, when stored unopened in a cool, dry place.
Grower Story: Airton Marioti
Cassava farmer Airton Marioti, has farmed Brazil’s tropical Parana region all his life, shifting his crops to accommodate changing market conditions. Previously, Airton grew organic soybeans. But in recent years, he made some changes. He devoted a third of his family’s nine-hectare farm to corn, another third to grass to feed his beef cattle, and the remaining third to organic cassava, a root vegetable also known as manioc or yuca.
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Tapioca Starch
Tapioca starch, also commonly called cassava starch, is one of the world's largest starch sources, coming in behind corn (maize) starch. However, unlike corn starch, no GMO tapioca cultivars exist commercially. Organic TapiOK® tapioca starch is a high amylopectin starch with excellent water absorption properties. It forms a semi-transparent gel when hydrated. In yogurt preparations, tapioca starch adds a glossy shine and is useful for preventing syneresis (liquid migration). In gluten-free bakery and snacks, you'll find tapioca starch in baking mixes, cookies, bars, crackers, pizza crusts, pasta and more. It is also used in the pet food and personal care industries. Native Tapioca Starch - Requires heat to activate the gelling and thickening properties Pre-gel Tapioca Starch - Pre-gelatinized to be cold water swelling, immediately activating without the use of heat Conventional non-GMO native and pre-gel tapioca starch is also available.
Tapioca Syrup Solids
Organic tapioca syrup solids are also known as dried glucose syrup or glucose syrup solids. Ciranda's TapiOK® organic tapioca syrup solids are the powdered equivalent of our DE 27 organic tapioca glucose syrup. Manufacturers of cereal clusters and granola use syrup solids for cluster adhesion and improved texture. Tapioca syrup solids are a popular choice in ice creams and frozen desserts for freeze-point depression, and in yogurts for mild sweetening, solids building and water activity control. Use syrup solids as a carrier for powdered flavors; in gummy confections for chewiness and hydrocolloid replacement; and in powdered supplement mixes to replace milk solids as a source of non-dairy carbohydrates. Organic tapioca syrup solids are an excellent option for manufacturers looking to replace corn syrup solids as genetically modified tapioca is currently not available commercially. Conventional non-GMO tapioca syrup solids are also available.
Tapioca Syrup
TapiOK® organic tapioca syrups are colorless, neutral-flavored syrups that add sweetness and functionality in a variety of applications from cookies to ice cream to beverages and beyond. Ciranda supplies tapioca syrups with a range of sugar profiles in a dextrose equivalent (DE) range of DE 27 to 95. Lower DE tapioca syrups are typically more viscous and less sweet, while higher DE syrups are less viscous, but often sweeter. Many manufacturers find success combining multiple DE's to achieve the desired balance of sweetness and texture. As the first supplier to introduce organic tapioca syrup commercially to the North American market, Ciranda has decades of experience helping manufacturers formulate with a variety of syrups from different plant sources. Compared to syrups from grains, tapioca syrups are beloved for their exceptional film-forming and low-tack properties, which is beneficial in granola bars and confections to prevent the product from adhering to the packaging. Organic and non-GMO tapioca syrups can often be substituted at a one-to-one ratio for corn syrup at the same or similar DE. Unlike syrups from corn, genetically modified tapioca currently does not currently exist commercially. Conventional non-GMO tapioca syrups are available in the same DE levels.
Tapioca Maltodextrin
Organic tapioca maltodextrin is a powdered ingredient produced from organic tapioca starch using enzymes. TapiOK® organic tapioca maltodextrin naturally absorbs oil and can transform it into a powder, making it useful as a carrier for powdered flavors and colors. It is commonly used for spray drying ingredients like sunflower oil or coconut oil to create powdered oils used in instant puddings, coffee creamers, and nutritional formulas. With excellent fat mimicking properties, maltodextrin is also useful in reduced fat dairy and non-dairy applications, creating a familiar mouthfeel without the added fat. Maltodextrin has excellent binding properties and acts as a texture modifier in gummy and jelly candies to replace more expensive hydrocolloids and gums. It helps create a glossy film in panned confections and lozenges. Conventional non-GMO tapioca maltodextrin is also available.