Finer and crispier than ordinary manioc flour and regarded as a symbol of excellence and quality, this variety is produced in the Copioba Valley, a region of Bahian Recôncavo encompassing the towns of Nazaré, Maragojipe and São Felipe. When made in the traditional way, the flour undergoes three stages of drying and toasting on wood-fired ovens, each one followed by a sieving step. If the product is yellow, it is because it was tinted with turmeric or artificial coloring.