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:
⇒ velvety soups
⇒ ice cream
⇒ 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.