King Lion Premium  Cassava Flour. The Simple, Natural Gluten-free Solution

An Exclusive from AKFP, King Lion Premium Cassava Flour. The Simple, Natural Gluten-free Solution

American Key Food Products (AKFP) has developed a unique ingredient, King Lion Premium Cassava Flour, that delivers good extrusion characteristics for snack food, cereal, pasta as well as pet food applications.

AKFP invested more than a year in developing and perfecting the specialized manufacturing process that produces this ingredient from cassava root, which is naturally gluten-free. King Lion Premium Cassava Flour is a product that is unique and proprietary to AKFP.

Originally developed for the gluten free and grain free markets, Premium Cassava Flour can also serve as an ideal extrusion ingredient due to its inherent low gelatinization temperature, bland taste, high water binding capacity and excellent expansion under optimum extrusion conditions. Products extruded with Premium Cassava Flour can achieve good crispiness and mouthfeel. Premium Cassava Flour can also act as an extrusion aid as it can be combined with protein-rich flours that are difficult to extrude.

Not the Same as Tapioca Starch and Tapioca Flour Available Today. Premium Cassava Flour is Different; and it’s better!

Too many people erroneously believe that tapioca starch, tapioca flour and cassava flour are one and the same product. In fact, they are not! Tapioca starch and tapioca flour are actually two different products which are manufactured through different processes, although both are produced from the same raw material: the roots of the cassava plant. The cassava processors and vendors produced and sold tapioca flour up to the 1970’s. They then adopted starch manufacturing technology and since produced and sold only tapioca starch.Tapioca flour, or more appropriately – cassava flour, is still produced and consumed in tropical countries where the cassava plant is indigenously grown. However, the quality and characteristics of the flour are adapted only to native dishes in these countries. These local cassava (or tapioca) flours are not well suited for use in baking applications which are based on wheat flour in the rest of the world, including North America.

This inspired AKFP to design a flour from cassava roots that can approximate the physical characteristics of wheat flour, and has inherent properties that will perform well in a gluten-free baking environment. These inherent properties also make the flour suitable for many extrusion applications. In addition, given that cassava flour is gluten free and non-GMO, it can be a choice ingredient for extruded products aimed at these special diet markets. The result: Premium Cassava Flour. Try it and be amazed!