Native Tapioca Starch or (Manihot esculenta Crantz) is the product obtained by transforming the cassava roots into a tapioca paste (cake) for the extraction of starch. Tapioca flour is a well-known product for its gelatinization with low temperature, rapid swelling, high ability to bind with water and excellent viscosity. Industrial grade for adhesive. Paper and Cardboard (Corrugated)

COLOR: White 

ODOR AND TASTE: Soft

APPAREANCE: Fine powder

HUMIDITY Max.: 12%

CRUDE FIBER: Max.: 2,0

% STARCH:  82 – 84 %

ASH Max.: 3,0 %