Cassava Flour - Gelatinized
Cassava flour contains fiber, sugars, and smaller quantities of lipids and other components. It exhibits properties different from those of cassava starch, which cooks to a more cohesive paste. The gelatinization characteristics of starch and flour, extracted from selected cassava cultivars, were examined. The peak viscosity of flour was generally lower than that of starch, although more stable. Swelling volumes were also correspondingly lower. The gelatinization temperature of flour, whether ascertained by differential scanning calorimetry or viscography, was consistently several degrees higher than that of starch.
Product use: thickener, roasting, baking, frying
Shipping / Storage
Product Shelf Life
25 kgs Kraft Paper Bag, 1000 kgs Super Sacks
Dry / Ambient
Flours Grains Lentils & Beans
COMPANIES WE HAVE HELPED
WE Are Your Partners
We shy away from transactional relationships. Our customers are our partners and we strive to continuously drive improvements and innovation for them.
Our success is predicated on your success. We embrace that attitude from Day One.
Your margin targets are our margin targets. We always work to drive meaningful cost savings.
We know that things come up and fire drills happen. We will be there 24/7 to support you.