Cassava flour comes from the root vegetable cassava. It can serve as a gluten-free substitute for wheat flour in bread, pasta, and other foods.
Some of the many reasons that make cassava flour such a good flour include the fact that it's: Gluten-free While conventional flours contribute to problems such as leaky gut and inflammation, cassava is a completely gluten-free option. It is a low-sugar alternative that can help blood sugar levels stay stable. �¢?�¢ Easy to digest For those who struggle with irritable bowels or a sensitive stomach.
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Quality: Food grade
Moisture Max : 14.5%
Packing :
Poly Bags p/25kg
Season : All year round
Origin : Argentina
Annual production volume : 12000ton
Container capacity : 24ton
Wheat flour T55 (type BL55) 25 kg
Humidity: ................................ 12.2%
ash in sleeve:................... .0.53%
Wet gluten in dry matter: .36.6%
Proteins: ......................................10.6%
number of drops:...................................366 s
Raw gluten................................... min 28%
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