Flow chart of cassava flour processing

Flow chart of cassava flour processing

Cassava flour is made from fresh cassava tubers and can be used in food processing industries instead of wheat flour. In Africa, cassava has a short maturity cycle and is easy to grow and manage. Therefore, the deep processing of cassava has attracted great interest from investors, and cassava flour processing is one of the most popular projects. The company we are doing uses the world's advanced wet processing technology to produce high-quality cassava flour (HQCF). Please check the cassava flour processing flow chart introduced below for a better understanding.

Flow chart of cassava flour processing:

Unprocessed cassava tubers → cleaning → washing → cutting → finely crushing → desanding → dehydration → drying → screening → finished HQCF.

These are the cassava flour processing processes, which can be divided into three parts: the raw material cleaning part, the processing part and the drying part.

1. Raw material cleaning department.

This section includes cleaning and washing procedures. First, the raw cassava tubers are sent into a dry sieve to remove impurities attached to the root surface, such as sand, stones, weeds, etc. Then, transport the cassava to a paddle washing machine for a thorough deep cleaning. The combination of dry cleaning and wet cleaning can achieve a higher cleaning effect, while basically removing the external gray cassava peel.

2. Material processing department.

This section includes cutting, fine crushing and desanding procedures. This is a key process to ensure the quality of the finished product. First cut the cassava into small pieces, then use a grinder to crush into cassava mash. Wood shredder is a device that cuts cassava into fine particles and ensures high fineness. After that, the sand remover will be used to remove the fine sand mixed in the cassava mash, and then enter the dehydration process.

3. Drying part.

This section includes dewatering, drying and screening procedures. After the cassava s is obtained from the above process part, it is pumped into a filter press to squeeze out the moisture, and a wet cassava cake with a moisture content of 38%-40% is obtained. Then the wet cassava cake is crushed, and then sent to a rapid dryer to meet the drying requirement of 10-12% moisture content. Finally, in order to ensure high quality, we will use a shaker to separate the semolina.

The above is a detailed introduction of the cassava flour processing flow chart. Hope this article has given you a clear understanding of how to make high-quality cassava flour. If you have any other questions, please leave a message here and we will reply to you as soon as possible.