Know as Polvilho Azedo in Brazil, or Almidon in Colombia, this product is a modified starch produced from cassava with specific physicochemical modifications. It appears as a fine, smooth, white powder.
Its Physical-Chemical Characteristics make it ideal for use in baking and in the preparation of foods that require expansion, such as Brazilian Cheese Bread (“”Pao de Queijo””) and Pandebono.
Moisture: Max 14.0%
pH: 3.5 – 5.5
Granulometry: 0.150mm (98%)
