Attieke Processing Machine

Features of Attieke Processing Machine

200-300 Kg/H Output Attiéké Production Processing Line

Attiéké, also known as "Cassava Couscous," is Côte d'Ivoire's national dish. This fermented cassava staple offers a couscous-like texture with a unique tangy, gluten-free profile. While a dietary cornerstone across West Africa, it has gained significant popularity in France and global markets due to the diaspora and rising demand for gluten-free alternatives.

To meet surging demand, production has shifted to efficient mechanized lines, cutting processing time from days to hours while ensuring standardization and food safety.

Below is the comprehensive cassava couscous semi-automatic production workflow:

• 
  Peeling Section

  Equipment: Steel-Nail Roller Cassava Peeler.
  Process: Rotating drums embedded with hardened steel nails aggressively scrape the cassava roots, reaching into crevices and irregular surfaces.
  Key Advantage: Delivers thorough peeling with minimal flesh loss, significantly improving raw material yield even for irregularly shaped roots.

• 
  Grinding Section

  Equipment: Cassava Grater.
  Process: High-speed steel nails impact, shear, and tear the peeled cassava blocks, instantly converting them into a fine, homogeneous wet pulp.
  Key Advantage: The tearing action optimizes fiber structure for better fermentation, while the self-cleaning nail design prevents clogging and ensures consistent particle size.

• 
  Fermentation

  Rapid development of the signature mild sour flavor and complete degradation of natural cyanides.

• 
  Mechanical Dewatering

  Equipment: Hydraulic Press Cassava Presser.
  Process: Mechanically squeezes fermented pulp to a precise moisture content of 50%–60%, forming uniform cassava cakes.

• 
  Wet cake crushing section

  Gently crush the dehydrated filter cake into loose and uniform material to facilitate efficient and stable granulation in the next stage.

• 
  Mechanical Granulation

  Equipment: Vibrating Sifter & Granulator.
  Process: Kneads and forces the cakes through specific mesh screens to produce uniform 1mm–2mm granules, creating the characteristic couscous-like texture.

• 
  Continuous Steaming

  Equipment: Continuous Steam Conveyor.
  Process: Granules are steamed at >100°C for 15–20 minutes to ensure full starch gelatinization and sterilization.

• 
  Drying & Packaging

  After drying in a dryer, the finished Attiéké is packed using quantitative weighing equipment.