Cassava roots undergo a drying process, sometimes using ovens, but more often using the sun to dry and complete within a 36-hour window of harvest.
Cassava flour is a great clean label ingredient for the baking industry, can be added as a thickener in cake batters and used for breads to better control the freeze thaw cycle. Cassava flour can also be used in bakery applications to create new snacks and to replace wheat flour in gluten-free baking. Being high in resistant starch, cassava flour can be a great alternative in creating keto and low carb bakery options.
When buying cassava flour, it is important to understand that the quality, functionality and performance of cassava flour is determined by factors such as its geological location, granulation size and the type of processes used to convert into a flour.
cassava is high in resistant starch, where it passes through the small intestine to the large intestine without being absorbed and functions as a type of prebiotic fiber in the gut that encourages growth of healthy gut bacteria in the large intestine.
cassava is high in resistant starch, where it passes through the small intestine to the large intestine without being absorbed and functions as a type of prebiotic fiber in the gut that encourages growth of healthy gut bacteria in the large intestine.
Below is a chart depicting the difference between an all-purpose wheat flour and cassava.
Nutrient | Cassava Flour (grams) | All -Purpose Wheat Flour (grams) |
Net carbs | 36.26 g | 73.61 g |
Protein | 1.36 g | 10.33 g |
Fats | 0.28 g | 0.98 g |
Carbs | 38.06 g | 76.31 g |
Calories | 160Kcal | 364kcal |
Sugar | 1.7 g | 0.27 g |
Fiber | 1.8 g | 2.7 g |
Our world has never been conscious of their health than in this generation, hence the need for a better raw material alternative in the bakery industry for Cassava. The Cassava/Tapioca flour always delivery a more quality finish and more competitive pricing, which is now becoming the industry’s Choice
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NO. | Inspection Item | Standard |
1 | Moisture Content (%) | 11.00-13.00 |
2 | Whiteness (%) | 93.0 Min. |
3 | pH | 5.00-7.00 |
4 | Sulphur Dioxide (ppm.) | 10.0 Max. |
5 | Viscosity (Bu) | 700 Min. |
6 | Residues (%) | 0.05 Max. |
7 | Ash Content | 0.15 Max. |
8 | Black spot | 10 Max. |
9 | Total Plate Count (cfu/g.) | 10,000 Max. |
10 | Yeast (cfu/g.) | 100 Max. |
11 | Moulds (cfu/g.) | 100 Max. |
12 | Coliform Bacteria (cfu/g.) | 3.0 Max. |
13 | E-Coli PMN/g. | Not detected |
