Flow chart for production of cassava flour

The cassava flour preserves the nutrient composition and flavor of cassava. The cassava flour has good swelling, solubility and light transmittance, and a small viscosity range. The application prospect of cassava flour in food industry such as baked food, noodles and cakes is very broad. Below is the flow chart for production of cassava flour, next Doing Company will introduce the cassava flour production process according to the flow chart.

Flow chart for production of cassava flour

The flow chart for production of cassava flour explanation:

1. Cassava cleaning: remove dirt, sand, cassava outer skin by the rotary dry sieve.

2. Cassava washing: further washing the cassava with water.

3. Cutting: cut cassava into small pieces for crushing.

4. Fine crushing: crush the cassava pieces into required fineness

5. Desanding: remove the small stones, fine residues from cassava flour slurry to get a clean cassava flour liquid.

6. Press dewater: press the cassava flour liquid to remove the exceed moisture, after press dewater, we can get a cassava flour cake with moisture 34%-36%.

7. Crushing: crush the cassava flour cake into particles.

8. Drying: wet cassava flour dried to final product.

9. Sieving and packing.

Cassava flour production plant installation

It's worth to say that all the processing steps showed in the flow chart for production of cassava flour can complete by the machines, its an automatic process can produce high quality cassava flour. Through the processing steps of washing, crushing, sand removal, press dewater and drying, the cassava is processed into a dry, storage-resistant and easy-to-eat food from a highly perishable and difficult-to-storage state, and at the same time, the hydrocyanic acid content in the cassava is effectively reduced and eliminated. Solved the potential toxicity hazards to animal organisms. In summary, cassava flour is a good form of product that promotes the use of cassava resources in the food industry.

On the one hand, cassava is not only drought-tolerant, sorghum-resistant, acid-resistant soil, but also has high photosynthetic efficiency. The food energy per unit area exceeds that of rice, wheat, sorghum and corn, and more importantly, with the development of breeding technology, A new cassava variety with a protein content of about 10% has been cultivated, more balanced nutrition, and higher edible value. On the other hand, cassava flour retains the full nutrition and flavor of cassava, and can be used as an auxiliary additive for noodles, as well as a main raw material for fast food, and has a good market prospect. In addition, the processing cost of cassava flour is low, there is no waste residue generated in the production, and no other chemical substances need to be added during the processing, so the environment is not polluted. Therefore, the use of cassava flour to promote cassava in food application has a good prospect, with far-reaching social and real economic benefits, and can effectively alleviate the worldwide food crisis.