9,00 € /Kg
From the manioc root starch is extracted: pre-cooked then crushed into small grains it becomes tapioca. In South America, manioc is very commonly used. Its starch is also called Tipiak in Native South America, which inspired Tipiak's founders who have been importing manioc since 1830.
|Ingredients:||100% cassava starch.|
|Allergens:||May contain traces of gluten.|
|Preparation Mode:||• Light Preparation: 1 L = 1-2 Tablespoons • Thick Preparation: 1 L = 3 Tablespoons. 1 - Add the tapioca to the boiling liquid and mix; 2 - Let it cook for 4 minutes on low heat and stir regularly. The tapioca is cooked when it becomes transparent.|
|Conservation Mode:||Store in a cool, dry place.|
|Nutritional Declaration - Per 100 g:|
|Energy:||1538 kJ - 362 kcal|
|Of which sugars:||0 g|
|Of which saturated fatty acids:||0 g|
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