Commercial Tapioca Crepe Formulation: Pliable Shells for Frozen Foodservice Distribution

Commercial formula for freeze-thaw stable tapioca crepes using ARCO Sweet Tapioca Starch. Crack-free wraps for food service distribution.

Commercial Food Manufacturing

Engineered for central commissary kitchens and frozen food distributors. Pliable, crack-resistant tapioca crepe wraps that withstand freezing, thawing, and microwave regeneration.

Prep Time 15 mins

Cook / Bake 12 mins

Yield / Batch 120 Ready-to-Fill Crepe Shells

Baking Temp 350°F / 175°C

Commercial Formula Ingredients

Scaled Batch

• ARCO Sweet Tapioca Starch (Polvilho Doce)5.0 kg
• Liquid Whole Eggs1.2 kg
• Filtered Water4.5 kg
• Sunflower / High-Oleic Canola Oil400 g
• Xanthan Gum (200 Mesh)25 g
• Sea Salt60 g

Production & Culinary Method

High-Shear Starch Suspension

In an immersion blender or high-shear tank, disperse xanthan gum into water. Slowly add ARCO Sweet Tapioca Starch while mixing vigorously to eliminate lumps.

Emulsion Integration

Whisk in eggs, oil, and salt on low shear for 90 seconds until a silky, milk-consistency batter is achieved.

Automated or Hand Griddle Deposition

Pour 70g onto cast iron round crepe plate heated to 180\u00b0C (355\u00b0F). Spread thinly with a T-spreader in one fluid circular stroke.

Interleaving & Blast Freezing

Stack cooled crepes between waxed food-grade interleaf sheets in batches of 10. Vacuum seal and blast freeze to -20\u00b0C within 30 minutes.