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Tapioca is a starch extracted from the storage roots of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil. 
Tapioca is a starch extracted from the root of a plant, whose scientific name is Manihot esculenta or, more commonly, cassava. 
Tapioca is the name used for the starch obtained from the roots of the "cassava" plant which is generally widely known in the countries situated in the Ecuador zone. 

Obtained from vegetables, starch is one of the substances which are extensively used in many fields from the textile sector to pharmaceuticals, from the cosmetics sector to plastics as is or in chemical formulas. 
Starch can be obtained from a number of different plants such as corn, potato, wheat and cassava. 
Cassava is among the primary raw materials used for starch production carried out in the rural parts of Southeast Asian countries. 

Tapioca starch is the starch extracted from tapioca root. 
Tapioca starch is similar in appearance to that of corn, potato and other similar starches - bright white and almost ethereally fine. 
A light puff of air will send bursts of powdery clouds into the air.

Tapioca is commonly produced as a flour but can also be bought as ‘pearls’, or coarse flakes. 
Tapioca flour has a similar texture to cornflour, while the spherical pearls look a bit like large couscous. 
The smell and taste of cassava flour is often described as sour, fermented or musty.

TAPIOCA STARCH consists primarily of amylose and amylopectin, both components of starch and what gives tapioca TAPIOCA STARCHs thickening properties.
Tapioca (Cassava) starch is a carbohydrate product that is very rich in native starch. 
Tapioca starch also has excellent binding properties. 

Tapioca (Cassava) starch is extracted from the roots of the cassava plant. 
The roots are first cleaned, grinded, then air-dried. 
The starch is then washed from the material, and dried again. 

The result is a fine white powder with a characteristic flavour and aroma. 
Tapioca (Cassava) starch can be modified in many ways to influence Tapioca starchs properties. 
Tapioca (Cassava) starch is an excellent thickener, and can be used as a gluten-free carbohydrate in foods and as an energy source in animal feed. 

Tapioca starch is also suitable for various technical applications.
Tapioca starch have a high carbohydrates content and low protein content. 
Furthermore, Tapioca starch is also a gluten-free flour making Tapioca starch safe for those who have gluten allergies.

Unlike cornstarch, tapioca begins to swell and absorb liquids long before Tapioca starch’s boiling hot, providing greater thickening power in low- to no-heat applications.
TAPIOCA STARCH has a fine consistency, slightly sweet flavour and is high in starch, which works in a similar way to soluble fibre, providing various digestive benefits.
TAPIOCA STARCH consists of almost pure carbs and contains very little protein, fiber, or other nutrients.

TAPIOCA STARCH is a perennial shrub adapted to the hot conditions of tropical lowlands.otein, fiber, or other nutrients.
TAPIOCA STARCH contains only minor amounts of protein, fat, and fiber.
TAPIOCA STARCH provides only carbohydrate food value, and is low in protein, vitamins and minerals.

Due to TAPIOCA STARCHs lack of protein and nutrients, tapioca is nutritionally inferior to most grains and flours. 
Furthermore, TAPIOCA STARCH contains minor amounts of other nutrients. 
However, TAPIOCA STARCH’s naturally gluten-free, so TAPIOCA STARCH can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet.

Tapioca starch is made from the crushed pulp of the cassava plant, which makes Tapioca starch very different than cassava flour, which uses the whole root, not just the pulp.
Tapioca starch is made by peeling, washing, chopping, shredding, washing, spinning, and washing the cassava root again until Tapioca starch becomes pure starch and water, which is then dried.

Tapioca starch is a fine, white powder with neutral taste, known to add a smooth, chewy texture when baked or a crispy layer in cooking or frying. 
TAPIOCA STARCH is the perfect choice for your gluten-free recipes calling for tapioca starch flour.
Tapioca starch is typically gluten free, paleo-approved, and vegan.

Tapioca starch is also fantastic for people who cannot consume potato or corn products due to dietary restrictions.
Tapioca can be considered a source of “empty” calories, since TAPIOCA STARCH provides energy but almost no essential nutrients.
Tapioca starch, also known as tapioca flour, is a fine, white powder made from the starchy pulp of the cassava root, a tuber vegetable native to South America. 

After soaking, kneading, and straining the veggie, producers allow the pulp to dry, which creates Tapioca starchs grainy texture. 
Tapioca starch has a slightly sweet taste compared to other flours, making Tapioca starch a great flour for dessert breads and pastries.
Tapioca Starch becomes clear and gel-like when cooked and dissolves completely when used as a thickener. 

These superior gelling properties make Tapioca Starch a preferred option over many other starches on the market.
If working on a recipe and concerned about Tapioca Starch overpowering the flavours in your product with that ‘starchy’ taste, there’s no need! 
Tapioca Starch can be obtained from a number of different plants such as corn, potato, wheat and cassava. 

Tapioca starch or tapioca flour is a type of gluten-free flour that is naturally extracted from the roots of the Cassava plant. 
Like potato starch and corn starch, Tapioca Starch is also plant-based. 
Tapioca Starch has been used for various purposes since ancient times. 

Tapioca Starch is a tasteless powder, and often Tapioca Starch is a compulsory product for household activities other than cooking.
Tapioca Starch has a neutral taste that won’t mask the delicate flavours in your recipes.
Tapioca Starch can also improve the appearance of your products, with the ability to give food a transparent, glistening sheen. 

Tapioca Starchs high capacity to give volume and consistency without altering the organoleptic properties of the food.
Tapioca Starch also has the advantage that Tapioca Starch does not contain gluten. 
Tapioca Starch is therefore a great alternative to wheat flour for making batter and baking doughs suitable for coeliacs. 

In addition, Tapioca Starch does not give off any odour which could spoil the aroma.
Tapioca Starch has a high viscosity, water-holding capacity and binding abilities.
Tapioca Starch is a white to off-white powder with a moisture below 13%. 

The pH of a slurry in water is neutral. 
Tapioca Starch is very bland and clean in flavor and is not masking the flavours used.
Cooked Tapioca Starch forms a quite clear gel with a long and slightly stringy texture. 

Upon cooling, Tapioca Starch sets to a soft gel. 
Tapioca Starch loses most of Tapioca Starchs thickening ability during prolonged heating and under acidic conditions. 
The cooked gel resambles that of potato, but the texture is less stringy and the flavor more neutral, making Tapioca Starch a preferred thickener in delicate foods and desserts. 

The result is a perfectly smooth filling and a high gloss that makes the dish look even tastier. 
This is particularly great to use with high-acid fruits or a lattice-type pie.
Tapioca is a grain- and gluten-free product.

A natural thickener and texture enhancer derived from the roots of the Manihot esculenta (Cassava) shrub.
About 4.4 kilograms of root tubers are needed for 1 kilogram of tapioca. 
Tapioca is an English word that comes from the Latin American Tupi culture and relates to the method of making cassava edible. 

The root of the sour cassava plant is thought to be high in cooling glycosides, linamarin, and lotaustralin. 
Tapioca contains no gluten, protein or fat, and consists almost entirely of carbohydrates. 
Tapioca flour is made from the root of organically grown cassava plants without anything else added. 

Tapioca is a starch extracted from cassava root.
Tapioca has recently become popular as a gluten-free alternative to wheat and other grains.
Tapioca is a starch extracted from cassava root, a tuber native to South America.

The cassava root is relatively easy to grow and a dietary staple in several countries in Africa, Asia, and South America.
Tapioca is almost pure starch and has very limited nutritional value.
Tapioca is a dried product and usually sold as white flour, flakes, or pearls.

Tapioca is almost pure starch, so Tapioca’s almost entirely made up of carbs.
One cup of dry tapioca pearls contains 544 calories.
Cassava copes better with poor soils than many other food plants.

Tapioca is a staple food for millions of people in tropical countries. 
Tapioca Flour is one of our most versatile gluten free flours. 
Tapioca starch, slightly sweet flour is a staple in gluten free baking and a fantastic thickening agent in soups, sauces and pie fillings.

Tapioca flour, also known as tapioca starch, is a starchy white flour that has a slight sweet flavor to it. 
Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking.  
Tapioca flour is made from the starch extracted from the South American cassava plant. 

Tapioca starch is then extracted from the root by a repeated process of washing and pulping the mixture, then separating off the liquid. 
Tapioca flour helps bind gluten free recipes and improves the texture of baked goods. 
Tapioca helps add crispness to crusts and chew to baked goods. 

Tapioca flour is an extremely smooth flour, which makes for a great thickener in sauces, pies and soups since Tapioca flour never discolors and contains no discernible taste or smell. 
Tapioca flour can also be used to replace corn starch. 
Moreover, Tapioca flour never coagulates or separates when refrigerated or frozen. 

Tapioca flour uses in combination with other gluten free flours for best results.
Tapioca flour is made from the crushed pulp of the cassava root, a woody shrub native to South America and the Caribbean. 
Even though Tapioca flour and Tapioca starch originate from the same plant, cassava flour and tapioca flour are in fact different. 

Like other starches, tapioca flour is a very fine, white powder that works well in gluten-free baking. 
Tapioca flour can replace cornstarch as a thickener for pies, gravies, pudding, dough and sauces and aids in creating a crisp crust and chewy texture in baking. 
Tapioca flour is naturally gluten-free.

Because Tapioca flour can be used for baking or as a cornstarch substitute to thicken fruit pies, puddings, soups, sauces, and gravies, tapioca flour is a great ingredient to keep on hand if you have a gluten intolerance or just want to cut back on gluten.
Many South American dishes incorporate tapioca starch to create a light and crispy pastry and bread dough.
However, this gluten-free flour also has a strong thickening power, making Tapioca Flour a great agent for thickening puddings, sauces, soups, and stews.

Tapioca, manioc, or cassava starch is a fine white powder produced from the cassava root, which is grown in Central and South America, Florida, the Caribbean Islands, and temperate climates around the world. 
While sweet cassava roots can be used as you would a sweet potato, tapioca products are usually produced from bitter cassava through a process of fermentation and draining or washing and pressing, then drying. 

Tapioca starch looks and is used much like cornstarch but, as a thickener, produces a much clearer and slightly more fragile sauce. 
Modified tapioca starch, tapioca flour, instant tapioca, granulated, and pearl tapioca are also made from the cassava root by modifying the last steps in production.
Instant tapioca and tapioca starch are the best choices for thickening but tapioca starch is important to select a product with clear instructions for use on the package as they can vary depending on the manufacturer.  

Tapioca Flour is an alternative to traditional wheat flours and starches. 
Tapioca Flour is a popular ingredient for recipes that do not contain gluten, particularly helping to improve the structure and texture of baked goods.
Tapioca Flour is naturally free from gluten and is suitable for those allergic to nuts, coconut, grains, and those following a low FODMAP diet or gluten-free diet.

Tapioca Flour is virtually tasteless and odourless but is used to achieve a spongy, light and fluffy texture in baked goods or to make crispy pie crusts and pizzas.
Tapioca has a neutral flavor and strong gelling power, making Tapioca effective as a thickening agent in both sweet and savory foods. 
Unlike cornstarch, tapioca can withstand a freeze-thaw cycle without losing Tapiocas gel structure or breaking down, making 

Tapioca an ideal thickener in ice cream recipes.
Tapioca starch can be purchased as flour or instant flakes; Tapioca starch's opaque prior to cooking but turns translucent upon hydration. 
Tapioca pearls and powders are most often white or off-white, but the pearls, frequently used in desserts, can be dyed to just about any color. 

Tapioca pearls come in large and small sizes. 
Boba are large sweetened pearls often dyed black and used for bubble tea.
Tapioca Starch has a wide range of properties that make Tapioca Starch a valuable ingredient in the food industry.

Tapioca Starch can be used directly as cooked starch, or as a thickener, filler, binder or stabiliser.
The paste properties and high water-holding capacity of starch make Tapioca Starch perfect for thickening and stabilising applications. 
Use this versatile starch as a thickener and stabiliser in fruit pies, soups, puddings, breads, sauces, soy, and meat products.

When Tapioca Starch is used as a binder, Tapioca Starch will consolidate the mass and prevent products from drying out during cooking. 
Not only will Tapioca Starch withstand long cooking times without breaking down, but products made with tapioca won’t lose their quality when frozen or reheated because Tapioca Starch retains Tapioca Starchs impressive thickening capability throughout these processes.

Uses and Applications of TAPIOCA STARCH:

-Emulsion stabilizer
-Cleaning and regenerating effect

-Emolient, moistener
-Retains moisture in skin.
-In the food industry as a sweetener or sauce binder.

-In the production of animal feeds as a source of carbohydrates.
-In the textile and paper industries.
-In the production of tablets as a binding agent.
-Tapioca starch is often used in baking sweets like pies, dough, and pudding, or as a thickening agent for sauces, gravies, and more.

-TAPIOCA STARCH is used as a water binding and texturizing agent.
-Use TAPIOCA STARCH to make flatbreads, shortbreads, cakes, fruit pies, and pastries. 
-The starch’s fine texture gives baked goods a light and fluffy consistency, and TAPIOCA STARCHs sweet flavor is mild, so use TAPIOCA STARCH for savory dishes. 
-Some gluten-free recipes supplement the starch with tapioca flour or other alternative flour, such as almond flour or arrowroot flour, to increase nutritional value.

-Unlike cornstarch, tapioca starch absorbs liquids before they reach a boiling temperature, making TAPIOCA STARCH a great thickening agent for no-heat settings. 
-Add TAPIOCA STARCH to soups and stews or custards and puddings to quickly thicken these substances.
-Binding agent: By absorbing excess moisture, tapioca starch also improves the texture of foods, preventing sogginess. 
Chefs often add TAPIOCA STARCH to burgers and doughs to keep these foods from drying during the cooking process.
-Boba tea: Also known as bubble tea, boba tea is a milk- and tea-based drink that uses tapioca pearls to create black gummies with a chewy texture, which rest at the bottom of the liquid. 
The pearled tapioca balls are a signature to this popular drink.

-Fabric starch: For a DIY fabric starch, mix one teaspoon of tapioca starch with three cups of water and heat the mixture on the stove for five minutes. 
Fully dunk your clothing item into the bowl of tapioca starch, allowing the starch to absorb into the fabric. 
Wring out the clothing and let TAPIOCA STARCH dry out to achieve a nice press
-Add to cookie recipes for a chewier texture. 
-Create moisture in dense, gluten-free breads. 
-Add crispiness to pizza or pie crusts. 

-Add to sauces, soups or stews to thicken. 
-Use to thicken puddings, custards or pie fillings.
-Substitute cornstarch at a 2:1 ratio. 
-As a thickener in soups, stews, gravies; to add moisture and texture to baked goods.

-Traditional uses for tapioca include tapioca pudding, bubble or boba tea, and other candies and desserts. 
-Both tapioca pudding and boba tea are made with pearled tapioca, or small balls of tapioca starch that turn into a chewy, gummy ball when cooked.
-In addition, tapioca adds body to soups, sauces, and gravies; TAPIOCA STARCH has more thickening power and generally costs less than flour and other thickeners. 
-Tapioca can be added to ground meat products, such as burger patties and chicken nuggets, as a binder and ingredient stabilizer. 

-TAPIOCA STARCH traps moisture in a gel, so TAPIOCA STARCH's often added to baked goods to prevent the pastry from becoming soggy during storage. 
Tapioca is a common ingredient in gluten-free products because TAPIOCA helps lighten the texture and maintain moisture in the absence of gluten.
-Gluten- and grain-free bread. 
-Tapioca flour can be used in bread recipes, although Tapioca flour’s often combined with other flours.
-Flatbread: Tapioca starch’s often used to make flatbread in developing countries. 
With different toppings, Tapioca starch may be eaten as breakfast, dinner, or dessert.

-Puddings and desserts: Tapioca starchs pearls are used to make puddings, desserts, snacks, or bubble tea.
-Thickener: Tapioca starch can be used as a thickener for soups, sauces, and gravies. 
Tapioca starch’s cheap and has a neutral flavor and great thickening power.
-Binding agent: Tapioca starch’s added to burgers, nuggets, and dough to improve texture and moisture content, trapping moisture in a gel-like form and preventing sogginess.
-In addition to their use in cooking, the pearls have been used to starch clothing by being boiled with the clothes.

-Baby Foods, Bakery, Biscuits, Confectioners Custard, Dairy Products, Filled Sweets, Frozen Foods, Ice Creams, Icings and Whipped Toppings, Light Food, Mayonnaise, Pastas, Puddings, Salad Sauces, Snacks
-Obtained from vegetables, starch is one of the substances which are extensively used in many fields from the textile sector to pharmaceuticals, from the cosmetics sector to plastics as is or in chemical formulas. 
-Tapioca starch is an amazing thickening agent that gives soups, stews and sauces a silky texture. 
-Tapioca starch’s also a lot more stable than the more common cornstarch, which breakds down after several hours, making your sauce runny. 
That doesn’t happen with tapioca starch! 
Come back to a dish several days later and still be rewarded with a thick, velvety mouthfeel.

-Besides being a more stable thickener, tapioca starch also adds a particular texture to sauces and custards, giving them an almost slippery consistency.
-In greater proportions, tapioca starch can make foods bouncy, springy, chewy or stretchy. 
Tapioca starch is an important ingredient in many gluten-free baking mixes as Tapioca starch replicates the chewy texture of gluten (tapioca is naturally gluten-free). 
-In many Asian cuisines, tapioca starch is used to make satisfyingly chewy desserts. 
Tapioca starch’s also the secret ingredient in the bubble pearls or boba you find in Taiwanese-style milk teas.
-Tapioca starch has a different effect when used as a coating for fried foods. 
Instead of becoming slippery, Tapioca starch creates an exquisitely crunchy crust that will stay crunchy for a long time. 

-Tapioca starch has many uses in a vegan kitchen.
-TAPIOCA STARCH is used as a thickening agent in various manufactured foods.
-From breakfast pancakes to cakes and cookies and thickening gravies and stews, tapioca starch has Tapioca starchs uses. 
-Tapioca starch is most commonly used to press clothes to get the perfect crease. 

-Mix Tapioca starch in water to make a slurry and store Tapioca starch in a shower bottle. 
-Spray Tapioca starch on clothes and press to get a crisp cloth.
-Tapioca starch is most widely used to coat chicken or fish for frying. 
-Create a batter out of tapioca starch. 

-Frying Tapioca starch will give you a crispy texture.
-Tapioca starch is also a thickening agent in stews and soups. 
Mix Tapioca starch with water to create a slurry. 
Tapioca starch helps to thicken up the soup and stews.
-Tapioca starch is also used in baking. 
Make delicious desserts using tapioca starch. 
-Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking. 

-Tapioca flour helps bind gluten free recipes and improves the texture of baked goods. 
-Tapioca helps add crispness to crusts and chew to baked goods. 
-Tapioca flour is an extremely smooth flour, which makes for a great thickener in sauces, pies and soups since Tapioca flour never discolors and contains no discernible taste or smell. 
-Moreover, Tapioca flour never coagulates or separates when refrigerated or frozen. 

-Use in combination with other gluten free flours for best results.
-Tapioca and Tapiocas derivatives are used in a variety of food applications. 
-Tapioca starches are widely used in baking applications, frozen foods, dry mixes, soups, sauces, gravies, snacks, instant foods, noodles and meat and fish dishes. 
-Tapioca starch does not require high heat to thicken quickly and produces sheen, which is an attractive attribute for fruit pie filings. 

-Tapioca starch is quite versatile and can also be used in a variety of baked goods and extruded snacks.
Because of Tapioca starchs lovely fine consistency, tapioca starch is commonly used as a thickening agent in cooking or as a base when making fruit fillings and desserts. 
If mixed with other flours to increase Tapioca starchs binding activity, tapioca starch can be used when baking. 
Due to Tapioca starchs subtle flavour, tapioca starch is especially popular in gluten-friendly recipes, both sweet and savoury, such as bread, loaves, cakes, muffins, cookies and pastries.

-Tapioca starch’s perhaps best known for the thick, chewy texture Tapioca starch lends to gluten-free baked goods but also works well as an allergy-friendly thickener for sauces, soups, puddings, and stews.
-In cosmetics, tapioca starch can also serve to stabilize emulsions, create gel textures, and aid in the delivery of key ingredients to skin.
-Ground from cassava root, gluten-free tapioca starch flour adds a pleasantly crisp texture to the crust of gluten-free breads, and body to their interior. 
-In muffins and cookies, TAPIOCA STARCH adds structure without the grittiness so often associated with gluten-free baking.

-More creamy: desserts, ice creams, cheeses and other dairy products made with this starch become creamier, producing a more pleasant sensation in the mouth.
-More elastic doughs: the mixes break less, making Tapioca starch easier to mould the bakery and pastry products during production.
-Characteristic texture: tapioca provides softer and spongier textures than other thickeners. 
Tapioca starch gives the bread that airy feeling so typical of traditional bread, while the crust is crisper.
-Improves the texture of creamy sauces: Tapioca starch is an excellent thickener for sauces such as béchamel, to which Tapioca starch gives a consistency that is highly appreciated by consumers.

-Ideal for coeliacs: Tapioca starch is a gluten-free ingredient, so Tapioca starch works very well as a substitute for wheat flour in people who are intolerant to this protein. 
-Lower glycemic index: compared to other thickeners such as potato starch, tapioca takes longer to break down into glucose and pass into the blood.
-Whiter tone, neutral smell: unlike other thickeners, tapioca does not yellow food.
-Higher density for the meat industry: tapioca starch is a very interesting alternative to potato starch, thanks to Tapioca starchs high binding capacity.

-TAPIOCA PURE STARCH is a native starch which has application in powder, balm and emulsion systems. 
Because the starch is sterilized, TAPIOCA PURE STARCH is specifically targeted for the cosmetics market. 
The high purity of the starch allows for TAPIOCA STARCHs use in a broad range of cosmetics products and makes the starch an excellent talc replacement. 
TAPIOCA PURE STARCH is recommended for use in the powder form in body powders, with or in place of talc, in pressed powders, in fragranced balms, in aftershave and after bath products.

Health benefits of tapioca:
Tapioca’s suitable for restricted diets.
Many people are allergic or intolerant to wheat, grains, and gluten.
In order to manage their symptoms, they need to follow a restricted diet.
Since tapioca is naturally free of grains and gluten, tapioca may be a suitable replacement for wheat- or corn-based products.
Tapioca can be used as flour in baking and cooking or as a thickener in soups or sauces.
However,combine tapioca with other flours, such as almond flour or coconut flour, to increase the amount of nutrients.

How is Tapioca Starch made?
Cassava roots delivered to the plant upon are firstly taken to the washing unit for the washing process. 
Upon completion of the washing process barks of cassava roots are peeled and a second washing process is carried out. 

Cassava plant which is then taken to the equipment called "Rasper" which crushes and presses cassava roots are fed to the decanter centrifuge directly upon completion of this process. 
Starch and juice of the fruit are separated in this stage by the use of decanter centrifuges. 

Starch slurry obtained upon separation in the decanter is transferred to the washing unit which is the following stage and then extraction stage is commenced following the washing process. 
Decanter centrifuges are used for separating pulp and water in the extraction stage. 

Starch is obtained upon final processing at the dryer, of the product which is subjected to concentration and drying processes following the extraction stage. 
Decanter centrifuges are used both in the first stage where fruit juice and starch slurry are separated and in the final extraction stage for separation of pulp and water throughout tapioca starch process.

How to make tapioca starch?
Step-by-step guide to making tapioca starch at home:
Start by washing the cassava root to get rid of the dirt. 
Peel the root and cut cassava root into small chunks.
Place the chunks in a blender jug and pour water over in. 

Make sure you have enough water that the consistency of the final product is runny. 
Add more water during blending. 
Also grate the large chunks, using a grater.
Blend the chunks until you get a smooth consistency. 

In a large bowl, place a fine-mesh strainer and a cheesecloth over chunks.  
Pour the liquid over chunks.
The residue left on the cheesecloth is important. 
Allow the bowl with the white liquid to sit for an hour for the white starch to separate and settle at the base of the bowl from the translucent liquid on top. 

Gradually pour the liquid off and discard, what remains is tapioca starch. 
Scrape the white residue using a spoon and place tapioca starch on the baking tray.
Let tapioca starch dry until all the liquid is evaporated. 
Get a dry block of tapioca starch.
Place tapioca starch in a food processor or spice grinder and grind until you get a smooth powder.

How to dehydrate tapioca starch?
There are two ways of dehydrating the residue to get tapioca starch. 
These are:
Dry the residue by placing the baking tray under direct sunlight for about two days. 
Do stir the residue after regular intervals to ensure equal evaporation. 
Also, cover the baking tray with a mesh to avoid insects getting into tapioca starch.
If look for a quick way to dehydrate residue to get tapioca, place the baking tray in a dehydrator for about 12 to 20 hours at 120-degree F.
Lastly, the quickest way of dehydrating residue is by placing the baking tray in an oven at 225-degree for about 2 hours.

What Does Tapioca Starch Taste Like?
Tapioca does not have much flavor on tapioca starchs own, but when sweetened and added to desserts such as pudding, Tapioca Starch adds texture and heft. 
The lack of flavor is an advantage when Tapioca Starch's used to thicken savory dishes such as soups and gravies.

How To Store Tapioca Starch?
Tapioca starch is a dry product and can be stored indefinitely as long as tapioca starch is kept sealed tightly to prevent exposure to heat, moisture, and bugs. 
Store tapioca starch by placing tapioca starch in an airtight container. 
Place the container in a cool and dry place or refrigerator. 
Make sure you keep tapioca starch away from direct sunlight. 
If store tapioca starch properly, the starch will last for about a year.
Furthermore, place tapioca starch in the freezer. 
Tapioca starch will last for more than a year in the freezer. 
Because tapioca starch is in powdered form, tapioca starch won’t freeze; rather will turn into blocks or stones. 
You can turn tapioca starch back into powdered form by grinding tapioca starch in a spice grinder.

Tapioca flour:
Tapioca flour is a light powdery flour ground from the dried starchy and tuberous root of the cassava plant which is native to South America. 
Tapioca flour is slightly different to cassava flour itself in that Tapioca flour is extracted from the starch of the cassava root whereas cassava flour is made from the entire root so is less processed. 
Along with sweet rice flour and oat flour, tapioca flour is one of the most useful gluten-free flours as tapioca flour is invaluable in both everyday cooking and baking. 
Tapioca flour is a great ingredient in cooking.  
Tapioca flour thickens quickly, has a neutral flavor, and provides sauces and soups with a silky appearance.
Some even claim that Tapioca flour freezes and thaws better than cornstarch or flour. 
Therefore, Tapioca flour may be more suitable for baked goods intended for later use.
This flour is often mixed with other flours in recipes to improve both nutritional value and texture.

Why Use Tapioca Flour?
Tapioca flour is a wonderful thickener that is superior to arrowroot starch and potato starch. 
Tapioca flour provides a crispy crust and chewy texture in gluten free baked goods. 
Tapioca flour also serves as an effective thickening agent for other recipes such as homemade pudding, cookie dough, sauces and gravies. 
Some people choose tapioca because they cannot eat corn or potatoes for health reasons and tapioca flour is a wonderful alternative.

Tapioca Starch vs Tapioca Flour
The difference between Tapioca Starch and Tapioca flour is that Tapioca Starch is made from the starch of a cassava plant, whereas flour is made from the base. 
Tapioca Starch and Tapioca flour are extracted from Manihot esculenta. 
Tapioca is commonly referred to as cassava or sour cassava, depending on the area.
Tapioca Starch is a form of staple that’s commonly found in gluten-free and vegan diets. 
Tapioca Starch and Tapioca flour are often mainly encountered in Asian cuisine! 
Tapioca starch is preferred in Regional dishes over other types of starches such as cornflour, potato starch, and grain starch for unknown reasons.

Tapioca flour is made from the crushed latex of the cassava root, which is a woody herbaceous common to South America and the Caribbean. 
Even though both come out of the same plant, cassava flour and tapioca flour are not quite the same things. 
Cassava flour is made from the entire root, while tapioca flour is only extracted from the starchy paste.
Gluten-free and vegan diets often use tapioca starch as a staple. 
Tapioca flour is made from the crushed latex of the cassava root, a woody, herbaceous native to South America and the Caribbean.
Tapioca starch is made from the starch of a cassava plant, whereas the base of the Cassava Plant is used to produce Tapioca Flour.
Tapioca flour can make foods slimy and add a strong flavor to the final product.

Cassava, or Yuca, is a tuber vegetable, meaning Cassava’s the root part of the plant.  
Cassava grows in tropical climates.  
Cassava roots have a slightly flakey, dark brown textured skin that covers the white interior part of the root. 
Cassava is a very starchy vegetable similar in texture and shape as sweet potatoes and yams. 
The hardy crop grows well in tough weather conditions, thus making Cassava one of the fastest growing vegetables in many dry and arid regions around the world. 
Cassava is a staple food in many cultures as Cassava is a very versatile plant. 
The roots are used extensively in many different forms for cooking, while the leaves can be eaten, as well.  
Cassava is a great source of carbs with lots of health benefits like being a good source of antioxidants and Cassava supports nerve, brain, heart and muscle function. 
Overall, cassava is a highly nutritious tuber vegetable that is used regularly in many dishes around the globe. 

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