What is the Difference Between Mocaf and Tapioca Flour? Here's the Explanation!

Both come from cassava, but why is the price different? And why are the cooking results not the same? Let's break it down so you don't buy the wrong one!

Raw Material Origin

Both Mocaf (Modified Cassava Flour) and Tapioca (Starch) indeed come from cassava. However, the manufacturing process is very different, resulting in different flour characteristics.

1. Manufacturing Process

• Tapioca Flour: Made from cassava starch only. Cassava is grated, the water is squeezed out, then the sediment is dried. The pulp is discarded. So, pure tapioca is carbohydrate (starch).
• Mocaf Flour: Made from whole cassava that is fermented. Cassava chips are soaked with special fermentation enzymes, then dried and milled. This fermentation process breaks down the cassava structure to resemble wheat flour.

2. Physical Characteristics

Tapioca is very slippery and "squeaky" when held, the color is very clean white. When cooked with water, it turns into a sticky gel or glue (like in making Cilok or Cireng).

Conversely, Mocaf has a texture more like wheat flour or rice flour. The color is white but not as white as tapioca (slightly natural broken white). When cooked, it does not become strong glue like tapioca but can rise like cakes in general.

When to Use Mocaf?

Use Mocaf as a wheat flour substitute in recipes:

• Cookies and Biscuits (Can substitute 100%)
• Cakes and Sponges (Recommended mix 50:50 with other flours or use special gluten-free recipes)
• Fried Foods (Produces long-lasting crispy texture)

Do not use Mocaf to make Cireng or Pempek that require chewy/elastic texture, because that is Tapioca Flour's job!

Conclusion

Mocaf is a healthy wheat substitute rich in fiber and gluten-free, while Tapioca is a thickening starch. Make sure you choose the right ingredient for your recipe!