Cassava flour processing line
The highest-quality cassava flour is the kind made within just one or two days of harvesting the root.High quality cassava flour is simple unfermented cassava flour.
If you’d like to use the freshest possible cassava flour, you can prepare your own at home pretty easily and for a very low cost. You need to purchase cassava roots from a supplier and have on hand kitchen requirements, including a grater, food processor, mortar or meat pounder, and a drying rack. It’s also possible to buy cassava seeds or plants and grow your very own roots in your backyard.
Follow these steps in order to make your own high-quality cassava flour:
1. Preare cassava roots: Select mature, freshly harvested cassava roots. If you’re able to find them in stores, look for roots that are firm without any bruising or cracks.
2. Peel and wash the roots: Remove the stalk and woody tips from the roots. Peel the root with a hand-held peeler just like you would potatoes or carrots, then rinse them well. Peeling the root is also recommended since the peels naturally contain a very small amount of cyanide. However, it’s not a high enough amount to usually cause a problem and is nearly always thoroughly removed during manufacturing and heating.
3. Grate the roots: Grate cassava roots into a fine mash, using a hand-held grater or food processor.
4. Press and dry the roots: Pack the grated cassava mash into a clean bag or cheesecloth sack to press its water out. Get the cassava mash as dry as possible, then spread it onto a drying rack. Ideally, you can place the rack in the sun outside, or you can slowly dry the flour in a dehydrator or your oven at a low temperature. If you find that drying outdoors in the sun makes the cassava starch ferment and take on a sour, musty smell and taste, then use your oven instead. If you don’t have access to sunshine (it’s raining or you live in an apartment), this is a good time to dry cassava indoors too.
5. Mill and sift your flour: The dried cassava mash is ready when it produces a crumbly, white-colored flour. Gently mill/mash the flour into a fine texture with a mortar and sift through it to remove any clumps or leftover fibrous materials. Once it’s ready, you can use cassava flour in recipes right away or store it somewhere cool and dry for several months. Ideally use it within about three months to up to six months.
The above method is for one people making cassava flour at home . If you want to set up one mechaized cassava flour processing plant , please contact with us freely .