Manioc flour is the main product obtained from the cassava root. It is used as a binding substance for cooking. Manioc has culinary properties similar to those of wheat. It has high nutritional values, very light and easy to digest. Especially good for those who are allergic to gluten. In the kitchen it is used to thicken creams, sauces or soups.
In South America it is even a substitute for wheat flour. In Argentina, Paraguay, Brazil is commonly used for baking chipa or pão de queijo. You can also use it for baking bread, pie, pizza, alfajores and scones.
Ingredients:
100% Manioc flour
Origin: Paraguay
Storage:
Store in a cool and dry place
Net weight / net volume: 1 kg
Calories (kcal): 1402 Kj /335 Kcal
Total Fat: 0g
of which Saturated Fat: 0g
Carbohydrate: 82g
of which Sugars: 0.5g
Protein: 1.7g
Salt / Sodium: 0g
Responsible food business operator: Intertropico, Calle Valdemorillo 18., 28915 Alcorcón/Madrid, Spain
