Flour additives - Import export

"Cassava Origin and History Cassava or manioc is the edible tuber of Manihot esculenta, a woody perennial shrub. Cassava is commonly eaten in Africa and South America. The plant originated in Brazil. All currently cultivated plants are cultivars. Cassava can grow on very poor soils and can also withstand dry periods. In addition, the plant is resistant to grasshopper plagues. From archaeological findings of tools used for scraping the tubers, it appears that cassava was cultivated in Brazil and Venezuela as early as 3000 BC. Production process Cassava Flour Cassava flour is a fine-grained dehydrated powder rich in fiber and starch obtained by crushing cassava roots, which are pressed and dried. Use Cassava Flour Cassava flour is very useful for making gluten-free recipes. In addition, cassava flour is useful for baking for a bread-like result. It can be used for both sweet and savory dishes such as biscuits, pizza crusts or pancakes."