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Two Processing Methods of Cassava Flour: What are the Differences between Dry and Wet Methods?
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Two Processing Methods of Cassava Flour: What are the Differences between Dry and Wet Methods?

Manioc is a raw material that can be used for both food and industry. It can be processed into starch, whole flour, garri and other food ingredients, fuel ethanol, feed and other industrial materials. It can also be used to produce raw materials such as alcohol and citric acid for the food, beverage, pharmaceutical and textile industries.


The main production area of manioc is Africa. It not only has a wide planting area and large output, but also serves as the first staple food and important food for people in the sub-Saharan Africa region.


Cassava flour is a white powder substance made by dehydrating and drying cassava through starch extraction technology. In Africa, the processing of cassava flour is relatively simple and traditional, with two specific methods.


1. Cassava starch processing: dry processing


The dry processing method of cassava starch is relatively primitive. The cassava is peeled, sliced, belt-dried, ground into powder, and then the finished cassava flour is obtained. This method has low investment cost, but the produced cassava flour has low whiteness, high sand content, and poor taste.


2. Cassava starch processing: wet processing


The wet processing method uses automated processing equipment for cassava flour production. The process flow of cassava starch processing mainly includes cleaning, peeling, crushing, pressing, drying, and then obtaining cassava starch. The investment is relatively high, but the quality and yield of cassava flour can be greatly improved.


In addition to automated cassava flour equipment, there are also specialized equipment for producing whole flour and garri, which are all types of equipment that are in short supply in the African market.


Our company is a leading manufacturer and supplier of cassava and potato processing machinery, focusing on providing system solutions in the fields of cassava starch, potato starch, sweet potato starch, cassava and yam flour, garri/gari, and fufu flour processing since 1991 worldwide.


Currently, most of our management personnel are technical and marketing experts, including more than 100 mechanical engineers who are professionals in mechanical equipment with many years of experience in mechanical equipment manufacturing and research and development. So far, Goodway has obtained 35 national patents in the field of cassava and potato processing machinery. At the same time, we have been collaborating with many high-tech partners, research institutes, and many professional universities.


In order to provide high-quality products and services, we adopt advanced mechanical production lines and internal management systems, set international standards as development goals, and obtain ISO9001:2015 quality system certification to ensure that all products delivered are 100% qualified and strictly inspect the materials and finished products according to standards. Welcome to consult us.


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