Modified tapioca starch helps to enhance the elasticity of the dough and moisture retention. Therefore, bread soft and not easily collapsed.

Modified tapioca starch helps to maintain the moisture of cake product, thus texture is not crumbly. Cookie,modified tapioca starch and tapioca fiber enhance crispiness and not easy to break.

Modified tapioca starch helps retain moisture in bakery products.
PUFF PIE
Modified tapioca starch improve crispness in bakery products.

Cassava flour can be used as substitute for 100% wheat flour in bread and cake, with a soft and fluffy texture and crispy texture of cookie.