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Tapioca Starch Usage Chart

April 17, 2020Cole Whitney
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Tapioca Starch Usage Chart:

. Usage ratio Solubility Texture Uses
Tapioca Starch Any Hot Elastic, chewy Used for noodles, corn starch replacement, thickening, and doughs
Rapid Tapioca Starch 10-12% to the weight of the flour Hot Elastic, chewy Gluten-free baking
Expandex 10-12% to the weight of the flour Hot Elastic, chewy Gluten-free baking
N-Zorbit M 40% Cold Powdery Used primaily for turning oils/fats into powders
Ultra-Tex-3 0.2-8% Cold or Hot, High Shear (Blender) Smooth Glazes 2-3%, Dessert sauces 3-4%, Good for cold applications, can be heated
Ultra-Sperse 3 0.2-8% Cold or Hot, Low Shear (whisk) Smooth Gravy 3-4%, Pudding 6-8%
Ultra-Tex-8 0.2-8% Cold or Hot, High Shear (Blender) Creamy Cream sauces 3-3.5%, Gravy/Jus 4%, Purees 6%, Pudding 8%, Good for cold applications resists heat better than 3,4. Higher viscosity than other ultra-tex and ultra-sperse.

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