Tapioca flour and potato flour are not the same, they have different uses and different sources. Tapioca is a kind of starch extracted from the tuberous roots of the tropical plant cassava, which can not be eaten raw, and can only be eaten when cooked. Potato is potato, is extracted from the potato, so tapioca and potato are not the same.

Potato flour, also known as potato flour, is a starch product obtained after processing of potatoes, which has a relatively high starch content, can be used in place of tapioca, however, it can not be a complete replacement, if you do the crystal gelatin, it can not be replaced, because the potato flour can not be as transparent as tapioca.

Tapioca and potato flour can both be used to thicken food, or make taro balls, is often used in life ingredients. Simply put, tapioca is the cassava peeled and ground directly into the powder, relatively speaking, the processing technology is relatively rough, can not be eaten directly raw, need to be processed into the food to do cooked food.

Potato flour is a fresh potato after cleaning, peeling, slicing, blanching, cooling, steaming, mixing, tempering, drying, sieving and other multi-channel process of the moisture content in the powder or granular products to 10% or less. This powder, although dried and dehydrated, can make its products greatly retain the integrity.