Commercial Cassava Empanada Dough: No-Cracking High-Yield Formula

Commercial recipe for gluten-free empanada dough using ARCO Tapioca Starch. Perfect crimping seal with zero fryer blowouts.

Commercial Latin Baking

Commercial Latin food manufacturing dough formulation. ARCO Sweet Tapioca Flour provides the crimping elasticity necessary to seal empanadas without leaking meat juices in fryers or ovens.

Prep Time 25 mins

Cook / Bake 20 mins

Yield / Batch 100 Commercial Empanadas (90g each)

Baking Temp 375°F / 190°C

Commercial Formula Ingredients

Scaled Batch

• ARCO Sweet Tapioca Flour (Polvilho Doce)4.0 kg
• Fine Cassava Flour3.0 kg
• Vegetable Shortening or Butter1.2 kg
• Warm Water (70\u00b0C)4.5 kg
• Fine Sea Salt90 g

Production & Culinary Method

Shortening Sablage

Rub shortening into dry flours in spiral mixer until pea-sized crumbs form.

Hot Hydration

Add warm water and salt. Mix on speed 2 for 3 minutes until smooth, cohesive dough forms.

Sheeting, Stamping & Filling

Sheet to 2.5mm thickness. Cut 13cm discs. Fill with 45g seasoned ground beef or cheese filling. Crimp edges firmly with fork or rotary crimper.

Bake or Fry

Bake at 205\u00b0C (400\u00b0F) for 18 mins or deep fry at 180\u00b0C (355\u00b0F) for 4 mins until blistered golden.