To establish a small-scale enterprise to make high-quality cassava flour, you require:
• space for processing the cassava
• a store
• a facility for safe disposal of waste materials
• cassava roots
• processing equipment
• trained machine operators along with casual workers for peeling, washing, grating, pressing, drying, milling, sifting and packing.
The procedures of high-quality cassava flour making:
Step 1: Selecting roots
Harvest or buy healthy, mature, firm, freshly harvested cassava roots. These should have no bruises. The flesh of the roots should be white with no cracking and few fibrous roots.
Step 2: Peeling
Peel the roots and remove the stalk, woody tips and any fibrous roots using a sharp knife. Failure to peel properly will result in off-colour in the final product. Cassava peel (after drying) can be used for animal feed or composting, so do not waste it!
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Step 3: Washing
Wash peeled cassava roots with clean water to remove any dirt, including sand, soil, leaves or other impurities.
Step 4: Grating
Use a simple perforated iron sheet or mechanical grater to grate cassava roots into a fine mash.
Lager scale cassava flour crushing machine
Step 5: Pressing
Pack the grated cassava mash into a clean bag, such as a jute or sisal sack that will allow extra water to escape. Press the sack using a screw press or hydraulic jack to remove excess water until the cassava is crumbly.
Step 6: Drying
Spread the pressed cassava mash thinly on a clean black plastic sheet placed on a gentle slope in full sun. Ideally this should be raised off the floor. Dry mash until it is very floury. Cover with netting to keep off flies and birds.
High-quality cassava flour making machine
Step 7: Milling during the high-quality cassava flour making
Mill the dried cassava mash to produce flour. Milling can be done using a hammer mill
Step 8: Sifting
Using a simple home-made sieve, sift the milled flour to remove fibrous materials and any lumps. This is important to obtain high-quality free-flowing flour, free of fibre with a good particle size.
Step 9: Packaging and storing
Pack sifted cassava flour in airtight moisture-proof black plastic bags. Seal the bag using a burning candle (or an electrical polysealer if electricity is available) and label with date of manufacture and expiry date (after six months). Pack bags in a carton to protect them from light. Store the cartons in a well-ventilated, cool, dry place. The packaged flour will keep for about six months.
High quality cassava flour making chart flow
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