Native and modified tapioca starch increases elasticity, water binding capacity and translucent appearance of the product. It can be use for mung bean starch and potatoes starch replacement.

Cassava flour can be used to replace wheat flour 100% in gluten free products, providing a soft, elastic texture that is not easily messy.

Native and modified tapioca starch are soft, elastic and short cooking times, and are an excellent substitute for wheat flour in products.

Native and modified tapioca starch increase softness and elasticity of texture. Reduce overall cooking time.

Modified tapioca starch is a soft, elastic texture and resistant to chill or freeze.