Differences Between Tapioca Flour Sweet, Sour and Tapioca

Certainly must already know the tapioca sweet and sour. But you know what are the main differences between them? Learn more with us about tapioca flour sweet and sour, but also about tapioca, cassava, and learn how you can use these foods, typically brazilian, in their meals. Enjoy a bit of Brazil! Good appetite.

Differences Between Tapioca Flour Sweet, Sour and Tapioca 3

The tapioca is a food with a lot of success mainly in Brazil. It is derived from a root, typical of the country, manioc also known as cassava or manioc.

This root has long been used by the indigenous people of old, as the basis of your eating routine, for being rich in carbohydrates and offer derivatives such as tapioca flour, sweet and sour, for example.

Now meet the process of obtaining tapioca flour sweet and sour and its transformation into tapioca.

TAPIOCA FLOUR SWEET AND SOUR: THE DIFFERENCES

One cannot speak of food without speaking of the tapioca flour, because it is what tapioca is made.

All part of the following principle:

CASSAVA

  1. After the harvest, remove its peel, wash and mince it;
  2. After crushed, it undergoes a process of decantation, where it is placed in a specific container and covered by water to separate the fibers and get the juice;
  3. From this step is what will differentiate the tapioca sweet and sour.

TAPIOCA FLOUR

  1. To get the tapioca flour, the juice in the form of gum dense is taken directly to the process of sun drying and milling.

FLOUR SOUR

  1. To the flour sour, before drying, the juice goes through fermentation, a process of a few days the rest in a container, which makes it sour;
  2. Only then it will go through the drying and milling, turning into flour dry.

Differences Between Tapioca Flour Sweet, Sour and Tapioca 2

Now that you know how it is done the flour and what is the difference in the process to get the sweet and the sour, to see how this turns into tapioca.

AFTER ALL, WHAT IS TAPIOCA?

The tapioca is the flour mixed with water. It is very used to complement a diet plan, because it offers various forms of preparation and it is a food very simple and quick for a breakfast or snack.

In addition to these benefits, the tapioca does not contain gluten, which attracts even more fans.

HOW TO MAKE THE DOUGH OF TAPIOCA

Learn now how to make the dough of tapioca from the tapioca flour dehydrated:

  1. Place the tapioca flour is dehydrated in a bowl;
  2. Add water gradually, while mixing with the aid of a spoon;
  3. Will form small “stones” texture that is elastic;
  4. To dissolve the stones, should pass through a sieve, and knead with a spoon until it becomes a gum (flour moist texture, elastic);
  5. Then, just put a little of the gum in a frying pan anti-adhesive (an amount equal to that of a pancake) until it is toasted;
  6. If you prefer, you can add a filling of sweet or salty to the center of the mass still in the fire, fold the dough in half and ready to serve.

WHERE TO FIND THE MASS OF TAPIOCA

The tapioca can be found in shops or supermarkets in the form of flour, dehydrated, granulated, or in gum.

The flour must be hydrated to become tapioca, according to the process already mentioned, while the gum comes ready in the form of discs, and just take it to the fire.

Differences Between Tapioca Flour Sweet, Sour and Tapioca

TAPIOCA FLOUR SWEET AND SOUR: OTHER USES

The most common difference between the two types of tapioca flour is that the sour leaves a taste more strong on revenue. With this, the dough that you prepare will be more elastic and, for this reason, you may offer higher yield.

Many recipes with tapioca flour can be prepared from crepiocas, breads, cakes, puddings and biscuits.

Remember to consume this and any other food with balance and moderation, preferably with the assistance of a nutritionist.

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