🧑🍳 Expansion Power
Key ingredient for achieving the airy, crispy texture of authentic pão de queijo (Brazilian cheese bread).

🧀 Authentic Cheese Bread
Essential for the texture and slightly tangy flavor of traditional recipes.

✨ Unmatched Texture
Unlike regular flour — perfect for light and elastic dough

🌾 The Unique Role of Sour Cassava Starch

Sour Cassava Starch is made from naturally fermented cassava, which gives it its mild acidity and remarkable expansion ability.

This process makes it indispensable in several recipes:

• Cheese Bread: When combined with Sweet Cassava Starch (for structure) or used alone in regional recipes, the sour version makes cheese bread rise, creating a hollow interior and crisp crust.

• Cassava Biscuits: The base for the classic airy biscuits and rings that melt in your mouth.

• Elastic Doughs: Perfect for gluten-free doughs, adding lightness and elasticity.
  

🍽️ Perfect Use in Your Kitchen

• Cheese Bread Mastery: Use Sour Cassava Starch together with Sweet Cassava Starch (also available in our store!) to achieve the authentic texture and flavor of Minas Gerais-style cheese bread.

• Homemade Biscuits: Make your own fried or baked biscoitos de polvilho with irresistible crunch.

• Gluten-Free Recipes: Add it to your doughs and breads for a lighter texture and natural tang.
  
  
  
  

🌍 The Essential Ingredient You Can’t Find Locally

We brought YOKI Sour Cassava Starch to Lithuania because it’s simply irreplaceable.
Without it, your cheese breads, biscuits, and doughs will never reach the same result — its light acidity and rising power are unique.

💛 Get your YOKI Sour Cassava Starch now and take your Brazilian baking to the next level!