Tapioca Flour 1 kg

It is a flour made from the root of cassava, a tuber (like potato), 30/60 cm long, originally from South America From a nutritional point of view, tapioca flour consists mainly of starch, with traces of proteins, fats, fibers and minerals (calcium, iron, phosphorus, potassium, magnesium) It is used to thicken creams, sauces and for preparations that must be characterized by high digestibility Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources