Gluten-free flour with no taste; hence suitable for providing translucent thickening texture in soups, glazes, fruit fillings, and liquid foods.

Typical analysis:

Moisture 12.00 -13.00 %
Fat 0.10%
Ash 0.08%
Protein <0.25%
Carbohydrate 88.70%
pH 5.0 - 7.0
Sulfur Dioxide None
Whiteness 94
Maximum gelatinization temperature  93 Celsius
Peak viscosity at gelatinization temperature 820 B.U.