Cassava flour production
Description of cassava:
The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm (2.0 to 3.9 in) in diameter at the top, and around 15 to 30 cm (5.9 to 11.8 in) long. A woody vascular bundle runs along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients.
Description of cassava flour production:
About the cassava process, we can process if to be cassava flour, cassava starch, garri etc. here we mainly introduce the cassava flour production for you:1.Sorting and Cleaning: The tubers are sorted to select the wholesome roots for production. and then cleaning.
2.Peeling: The weighed cassava roots are peeled manually to reduce high peeling loss associated with mechanical peelers due to irregular shape of cassava root.
3.Washing: Peeled root is washed with sufficient quantity of potable water to remove sand, dirt and other contaminants.
4.Grating: The root is milled to cassava mash.
5.Dewatering: The moisture content of the mash is reduced mechanically to about 50% to prepare for drying operation.
6.Granulation: The resultant cake from dewatering process is disintegrated into fine granules using hammer mill.
7.Drying: Granulation process is followed by drying operation to produce cassava flour of desired quality.
8.Milling (if require the high quality cassava flour): The flour obtained is milled to desired particle size.
9.Sieving and Packaging: The flour is sieved to separate the fiber and packaged appropriately.
Cassava flour process (drying machine)
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Director: Ms Elina
Phone: +86-371-5677 1822
Address: Yingxie Road,Jinshui District,Zhengzhou, Henan Province, China
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