Automatic Cassava Flour Production Line for Sale
High quality cassava flour is made within a day of harvesting the
root. It is very white, has low fat content, it gives a good smell
or taste to food products and can mix very well with wheat flour
for use in bread or cakes.
To establish a cassava flour production line you can use low cost
cassava flour processing machine (also called tapioca starch
machine) to make high quality cassava flour you require.
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 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!
Step 3: Washing the 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.
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. Though solar, stove
and hot-air dryers are more expensive, the drying process is more
reliable and of higher quality.
Step 7: Milling Mill the dried cassava mash to produce flour. Milling can
be done using a hammer mill (village posho 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.
Company Profile
Adhering to the principle of managing scientifically and honesty
and credit,our factory has passed ISO9001-2000 quality system
certification. Now, Our factory can provide
potato dry cleaning machine,
potato washing machine,
potato peeling machine,
potato sticks cutting machine,
potato grader,
potato chips production line, potato starch production line,
potato mesh bag packing machine,
potato dosing packing machine.
Our potato processing products have passed with CE,ISO and SGS
Certificates and has been widely sold all over the world.
