What powder is cassava starch?

Cassava starch and cassava flour are both processed from cassava, and the difference between cassava flour and cassava starch is also obvious. Cassava flour is mostly granular, while cassava starch is fine powder, which can be well distinguished by eyes.

Then, if it works, cassava flour is mostly used as raw material for food processing, and cassava starch is used as seasoning for different purposes. It is recommended to buy according to the purpose.

Characteristics of cassava starch

1, tasteless: Cassava starch has no taste and aftertaste (such as corn), so it is more suitable for products that need fine taste adjustment, such as puddings, cakes and stuffing cakes.

2. Clear paste: The paste formed after tapioca starch cooking is clear and transparent, which is suitable for color matching with pigments. This characteristic is also very important for tapioca starch to be used for sizing high-grade paper.

3. Viscosity: Cassava starch has a peak viscosity because the ratio of amylopectin to amylose is as high as 80: 20. This feature is suitable for many purposes.