According to a normative instruction of the Brazilian Ministry of Agriculture, Livestock and Supply, this variety of manioc flour is a “low density product, obtained from healthy manioc roots that are cleaned, peeled, mashed, grated, ground, pressed, crumbled, sieved and baked in layers, at the appropriate temperature, forming irregular flakes”. The process results in a flour with visible, crispy flakes – or “bijus”, which is another name given to tapiocas (crisp, crepe- like discs made with goma), reason why the product is also called farinha de biju.