Premium Cassava Flour differs from indigenous cassava flours, and starch, as the drying technique results in a specific range of desired starch gelatinization levels and a yield of 7% dietary fiber content. Similar to other cassava flours and tapioca starch, it retains more than 80% cassava-derived (tapioca) starch in the flour.
According to Carter Foss, Technical Sales Director, American Key Food Products, the amount derived from, and the quality of, starch from cassava contributes to its functionality in gluten-free applications. This is due to partial gelatinization of starch, which allows for improved water-absorption, resulting in products that are moister and that have better shelf life and texture. Premium Cassave Flour provides structure and lightness in cakes and bread-type products; maintains moistness; and can retard staling.