Cassava Flour Machine

Name: Cassava Flour Machine
Brand: Nanyang Goodway Machinery & Equipment Co., Ltd.

CONTACT NOW

Cassava Flour Machine VIDEO

Features Related Products

Features of Cassava Flour Machine

Key Process Advantages

Whole Food Nutrition: Retains complete dietary fiber from the cassava root.
Energy Efficiency: The combination of hydraulic dewatering and flash drying minimizes energy consumption.
Consistent Quality: The Vibratory Screening pre-treatment, followed by Precision Grinding, eliminates coarse particles, meeting premium food-grade standards.

300-2000 Kg/H Output Cassava Flour Processing Production Line

Cassava flour is a versatile, gluten-free powder made from the entire peeled and dried cassava root, distinguishing it from pure starch by retaining natural dietary fiber and offering a neutral, slightly sweet flavor ideal for baking and traditional dishes like Fufu. Also widely known as manioc flour (particularly in Latin America and Africa), tree potato flour, or frequently referred to interchangeably as tapioca flour (though strictly speaking, tapioca often denotes the extracted starch rather than the whole-root flour), it serves as a popular wheat alternative in grain-free and paleo diets worldwide.

To significantly enhance production capacity, ensure hygiene standards, and maintain product consistency, while significantly reducing labor intensity, the modern mechanized production process for cassava flour is as follows:

Washing and Peeling

Fresh cassava roots are thoroughly cleaned in a drum washer to remove mud and sand, followed by an automatic peeler to replace manual peeling.
Hammer Mill Wet Crushing (Homogenization)

Process: High-speed rotating hammers violently impact, shear, and tear the wet, hard cassava blocks.
Result: The entire root (including fibers) is instantly crushed into a fine, uniform wet cassava pulp. The hammer structure effectively breaks long fibers, ensuring high homogeneity for efficient dewatering and a smooth final texture.
Hydraulic Press Dewatering

Process: The hydraulic system applies immense pressure to forcefully squeeze out free water from the pulp.
Result: A compact wet cassava cake with significantly reduced moisture content is formed. This step drastically reduces thermal energy consumption in drying, shortens drying time, and prevents fermentation/souring, ensuring natural flavor and whiteness.
Second Crushing and Flash Drying (Locking Freshness)

Process: The material is suspended in a high-speed hot air stream, evaporating moisture within seconds.
Result: Dry, loose, and crispy cassava granules are obtained. The flash drying technology achieves second-level drying, perfectly locking in the natural color and flavor while preventing browning, with high thermal efficiency.
Screening and Grinding Stage

Step 1: The material first enters a Vibratory Screener. High-frequency vibration separates and removes large particles, under-dried hard lumps, or coarse fiber clumps.
Step 2: The screened, uniform particles then proceed to the Grinding Mill, easily grinding the material into a fine powder of 80-120 mesh (or higher).
Automatic Weighing and Sealed Packaging

The finished cassava flour is automatically weighed and sealed into packages.
Result: Ensures precise measurement and airtight sealing to prevent moisture absorption and caking, ready for storage or shipment.