Sour Cassava Starch (Polvilho Azedo)
Sour Cassava Starch, known in Brazil as Polvilho Azedo, is a traditional Brazilian product obtained through the natural fermentation of cassava starch. This unique product is essential for the production of cheese bread (pão de queijo) and other delicacies of Brazilian cuisine, in addition to having important industrial applications.
Why choose our Sour Cassava Starch?
Premium Quality
- Traditional and controlled production process
- Selected and traceable raw materials
- International quality certifications
- Regular laboratory analysis
Competitive Advantages
- Competitive price in the international market
- Efficient logistics for export
- Specialized technical support
- Complete documentation for export
FAQ - Frequently Asked Questions
What is the difference between sour cassava starch and sweet cassava starch?
Sour cassava starch undergoes a natural fermentation process that gives it unique characteristics, such as greater expansion power and more aerated texture. It is ideal for cheese bread and products that need more volume. Sweet cassava starch does not undergo fermentation and is more suitable for products that do not need expansion.
What are the main export markets?
We export to several countries, especially the United States, Europe, Asia, and the Middle East. Our products meet the most rigorous quality requirements of these markets.
What is the minimum export volume?
The minimum volume varies according to the destination and type of packaging. For more information on volumes and conditions, please contact our commercial team.
- Exceptional expansion power during cooking
- Characteristic slightly acidic flavor
- Natural fermentation, without chemical additives
- 100% natural and gluten-free product
- Produced according to Brazilian traditions with modern technology
Differentials of Brazilian Sour Cassava Starch
Superior Expansion Power
Natural fermentation that guarantees excellent expansion capacity in the production of cheese bread.
100% Natural
No chemical additives or preservatives, just natural fermentation.
Gluten-Free
Ideal for products aimed at the gluten-free food market.
About Sour Cassava Starch
Sour cassava starch is a typical Brazilian product, resulting from the natural fermentation of cassava starch. This fermentation process gives the product unique functional characteristics, especially its extraordinary expansion capacity during cooking without the need for chemical or biological yeast.
The natural fermentation of sour cassava starch is conducted by a complex microbiota that includes lactic bacteria and other microorganisms. This traditional process has been perfected by Insight Global with modern control techniques, resulting in a superior and consistent quality product, maintaining all the authentic characteristics of Brazilian sour cassava starch.
The Secret of Brazilian Cheese Bread
Sour cassava starch is the indispensable ingredient for the production of authentic Brazilian cheese bread, providing its unique texture - crispy outside and soft inside. The combination of the slightly acidic flavor of the starch with the cheese results in the characteristic sensory profile of this internationally appreciated product.
In addition to cheese bread, sour cassava starch is used in various traditional recipes of Brazilian cuisine and has conquered international markets as a versatile ingredient for the production of gluten-free foods, meeting the growing demand for alternatives to wheat flour.
Information for Importers
- CertificationsISO 22000, FSSC 22000, HALAL, KOSHER, and Non-GMO.
- Logistics SupportComplete assistance in all stages of the export process.
- Documentary SupportAssistance with all necessary documentation for export and import.
- NCM1108.14.00
