Tapioca and cassava flour are not the same.

Tapioca flour is made from glutinous rice after steaming, so its nutritional content is not much different from that of glutinous rice, and tapioca flour has a more viscous texture. Sweet potato flour using high-quality glutinous rice flour and a variety of modified starch, synthetic products are not only easy to operate, but also has a smooth ice, non-stick teeth, glutinous and soft tendons, low sweetness, no particles of the characteristics of frozen storage and room temperature storage are not easy to age, in the appropriate technology and preservation conditions under the shelf life of up to 6 months.

Tapioca flour is also known as Thai raw flour. It is the name of a starch extracted from the tuberous roots of a tropical plant that belongs to the family of big maple, the same family as castor, rubber, and small tung. It has a transparent, elastic texture when cooked with water and heat, and is the main ingredient in milk pudding, a baby food, and is also used to thicken soups and stews.

Uses of sweet potato flour and tapioca

Sweet potato flour is used in a wide range of products, such as mochi, daifuku, glutinous rice dough, snow-meat, wakame, rice cakes, and other Chinese and Western-style pastries.

Tapioca starch can be made into alcohol, fructose, glucose, maltose, monosodium glutamate (MSG), beer, bread, cookies, shrimp flakes, vermicelli, sauces, and chemical products such as plastic fibers, plastic films, resins, paints, and adhesives. Tapioca flour can also be used as feed, tapioca crude flour can replace all cereal components, and soybean crude flour with livestock feed, for a high-energy feed ingredients.