What is Tapioca?
Tapioca starch, also commonly known as tapioca flour, is a carbohydrate-rich product that has gained significant popularity in recent years. But what exactly is it?
Uses of Tapioca Starch
Tapioca starch resembles coarse flour in both appearance and texture. Because it is odorless and tasteless, it is widely used as a thickening agent for doughs, pies, soups, and creams, or as a gluten-free substitute for wheat flour. In confectionery, it is a valuable ingredient that provides a velvety texture to creams, ice creams, and pastries. Many also add it to soups or purées to achieve better binding and a smooth consistency.
The Flavour Profile of Tapioca
Tapioca is completely neutral. It has no aroma and no distinct taste, making it an incredibly versatile tool for a wide variety of recipes, as it adopts the flavors of the other ingredients.
Origins of Tapioca
Tapioca starch is derived from the root of the cassava plant. While the plant originated in Brazil, it is now cultivated and utilized all over the world.
How to Use Tapioca
Tipiak Tapioca Express is very simple to prepare and is ready in just 4 minutes.
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Instructions: Add 1–2 tablespoons of tapioca to 1 liter of boiling water for a medium consistency, or 3 tablespoons for a thicker result.
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Process: Add the tapioca to boiling water and cook for 4 minutes over low heat, stirring regularly. The mixture is ready once it becomes transparent.
Nutritional Value
Tapioca starch is high in carbohydrates and contains zero fat.
Nutrition Facts per 100g
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Energy: 362 kcal
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Fat: 0g
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Carbohydrates: 90g (of which Sugars: 0g)
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Proteins: 0g
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Salt: 0g
