Raw flour refers to relatively pure raw starch. The raw flour used in Chinese mainland is potato flour, the raw flour used in Hongkong is corn flour, and the starch used in Taiwan Province Province is too white, which is made of potatoes or cassava. Raw flour has a wide range of uses, which can be used as a seasoning for cooking, as well as bean jelly, and can also be used to spread pancakes. It is mainly used for sizing and thickening meat raw materials during processing.

Cassava flour is a kind of starch extracted from the tuberous roots of tropical plants. After drying, it is directly ground into cassava fine powder by a mill. It is the main ingredient of baby food milk pudding, and is also used in thick soup and stew.

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The difference between cassava flour and raw flour;

1, cassava flour and raw flour come from different sources.

Although cassava flour and raw flour are similar in appearance, their sources are fundamentally different. Raw flour can be made from a variety of raw materials, such as corn, wheat, potatoes, sweet potatoes, etc., and a large amount of raw flour can be extracted. In the purification process, protein, fiber and fat will be removed by professional technology, and the obtained raw flour has high purity.

2. Cassava flour and raw flour have different uses.

The uses of cassava flour and raw flour are also very different. Cassava powder will become transparent after heating, which has certain toughness and can be used to process a variety of foods. Raw flour is often used as a condiment in life. When cooking or cooking soup, raw flour will play the role of collecting juice. When frying some food, you can also wrap raw flour on the outer layer of the ingredients, which will make the fried food more crisp.

3. Cassava flour is poisonous, but raw flour is not.

Cassava flour is poisonous, but raw flour is not, which is the biggest difference between them. Cassava powder can't be eaten raw because it contains hydrocyanic acid, which is a natural toxin and will endanger human health. It will disappear when it encounters a high temperature of more than 70 degrees. Therefore, people must cook cassava flour before eating it, and there is no such substance in raw flour. Even if eaten raw, it will not be poisoned.

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