TAPIOCA FLOUR OR STARCH

Its defined flour or tapioca starch is obtained by grinding tapioca and subjecting it to a subsequent wash in which is obtained a white powder which consist primarily of starch.

Has a high digestibility.

Tapioca as a thickener

thickens very quickly for this can be used to correct a sauce just before serving
in creams cooked in the oven reduces the formation of surface cracks
can be frozen and thawed
Inserted in a recipe with a proportion between 5% and 7% on liquid gives a similar texture to a mayonnaise.
Inserted in a recipe with a proportion between 7% and 12% gives a similar texture to a sweet a pudding.

Because it can deliver its full potential thickener is necessary to mix it with an equal amount of cold water before being mixed with hot liquids. Warm it by mixing for about 30 seconds. Let it rest in the refrigerator to cool completely (which will continue to thicken).

And ‘it recommended for:
sauces
creams
compound
sauces
velvety soups
ice cream
jellies
dessert spoon

Tapioca in the dough

Like all the starch has a high glycemic index so it is advisable not to exceed the rate of 20% on the weight of the flour makes the dough soft and crumbly.

Blog su WordPress.com.

Su ↑

%d blogger hanno fatto clic su Mi Piace per questo: