Manioc Starch

Manioc starch (povilho doce) ano sour manioc starch (povilho azedo) are both extracted from yucca. The vegetable is first grated, then washed and its pulp is squeezed over a bucket. The starch accumulated in the bucket is then extracted from the liquid, which is then dried and sifted. The difference between them is a natural fermentation process undergone by the sour starch when it is left at room temperature for a period of 15 days to ferment. The manioc starch has a much finer consistency and more delicate texture than the sour manioc starch and is mostly used in sweets and crackers.