The preparation method for making manioc flour

There are two preparation method in the market for making manioc flour: the dry preparation method and the wet preparation method. Next we will introduce both of these two preparation methods to you for making high quality manioc flour.

The dry preparation method for making manioc flour

Brief work flow: cleaning-peeling-slicing-drying-milling

The fresh cassava tubers are first cleaned in a sieve to remove any debris, then peeled manually. The peeled cassava is cut into slices or blocks, which are then left to dry in the sun. Once the cassava slices or blocks are fully dried, they are milled into a fine flour, resulting in the final manioc flour product.

Main equipment required: dry sieve, cassava peeler, cassava slicer, cassava mill

Dry preparation method for making manioc flour

Advantages: low cost

Disadvantages: labor-consuming; low quality; time-consuming

Usage: home-use; small-scale or decentralized production

The wet preparation method for making manioc flour

Brief work flow:cleaning(dry cleaning and washing)-peeling-cutting-grinding-dehydrating-drying-milling

Fresh cassava undergoes a cleaning process through a dry sieve and paddle washer to remove weeds, sediment, and stones. The cleaned cassava then moves to a peeling machine to strip off the inner and outer skins before being cut into small pieces by a cutting machine. The small pieces are then processed in a cassava grater to create fine cassava pulp, which is dehydrated in a plate frame filter press. The resulting dewatered manioc flour is further dried in a two-stage airflow dryer. Finally, the dried manioc flour is milled again in a fine milling machine to reach the desired level of fineness.

Main equipment required: dry sieve, paddle washer, cassava peeler, cassava rasper, plate-frame filter press, flash dryer, fine milling machine, sifter sieve

Wet preparation method for making manioc flour

Advantages: 

labor-saving;

automatic PCL control;

higher-quality manioc flour ( higher whiteness, less sand content, less moisture, better taste);

short processing cycle;

high economic benefits

Disadvantages: high investment cost

Usage: factory use; large-scale production

About Henan Jinrui-the manufacturer of manioc flour processing machine

Cassava processing machines covered:

Capacities of cassava processing machines provided:

Small and large scale (2-40tph)

Types of cassava products production line configured:

Semi-automatic type and fully automatic type

Location of our branch office in Nigeria:

19B Kudirat Abiola Way Olusosun Bus stop, Ikeja, Lagos, Nigeria

That is a brief introduction to the two preparation method for making manioc flour. If you have interest in establishing a scale manioc flour processing factory to make high economic benefits, welcome to contact with us!