PRECISION INGREDIENT RECIPES

SOME USEFUL FACTS....
About Minute Tapioca

The Initial Preparation

Since Minute Tapioca is partially cooked and ground before
packaging, it requires no soaking, and needs only brief cooking
over hot water to be ready for use as a dessert-base or as a
precision ingredient. This is one of the chief points of Minute
Tapioca superiority over other tapiocas, which need hours of
soaking before ready for use.

First Step in Preparing Minute Tapioca Desserts

The first step in the preparation of all Minute Tapioca desserts
is to cook the tapioca in scalded milk, or some other hot
liquid, in a double boiler, stirring frequently, until the tapioca is
clear. This takes about 15 minutes. At the end of this time, the
mixture may seem too thin, but it thickens to the proper con-
sistency as it cools.

Two Types of Minute Tapioca Desserts

There are those desserts cooked on top of the stove, and those
which are partially cooked on top of the stove, and then
turned into a baking dish and cooked in the oven until done.

Minute Tapioca an Easily Digested Carbohydrate

The photomicrographs on page 45 show why Minute Tapioca
can be so easily assimilated. The cells, being so small, afford a
ready supply of energy with very little tax on the digestive
system. The partial cooking process which Minute Tapioca
undergoes in the factory at Orange, Mass., has already exploded
many of the little starch granules, partially converting them
into dextrin, the form in which they are so readily digestible.

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