Food Business News
Author: Donna Berry, Sosland Publishing
“We offer a premium cassava flour,” said Carter Foss, technical sales director, American Key Food Products, Closter, N.J. “It has a bland-to-neutral flavor profile. When used in baking, it functions similar to cake flour in that it forms a thick batter rather than a dough.
“Coconut flour has emerged as a flavorful gluten-free flour option. It is high in fiber, low in digestible carbohydrates and a decent source of protein. It also has excellent water-absorption properties, which helps keep baked goods moist,” says Mr. Foss.