Hallo everything, meet again with me, in this meeting I will share my experience when visiting my uncle's house, he has a business of making flour from cassava, sweet potato, taro bamboo . but this time I can only see and learn in the process of making flour from the basic ingredients of cassava, cassava is regarded as ordinary food normal, but has many benefits and can be obtained with various kinds. Cassava naturally contains HCN or blue acid and phenol , when reacting with oxygen in the air (oxidation) will become blue then often called blue acid.
Most of the cassava Starch is used as food but with various processes from physics, chemistry and biology can be converted into various other products. Currently Cassava Starch is used as foodstuff, paper, textile, adhesives, beverages, pharmaceuticals and building materials. but this time we process it into ready made flour in cooking material.
Cassava washed to separate from the dirt. On a big barrel
In making this flour the main thing we do is drying cassava that has been in thinly sliced intention to cassava quickly dry and moisture content in cassava is lost. as shown below.
This technique requires an area of land to dry a very wide because it uses sunlight for approximately 48 hours or 2 days if the sun is very hot.
The drying air temperature is so hot and very good for the drying process.
After the sun drying period is sufficiently felt, then to the next stage of cassava starch processing, or the selection of which is suitable for flour and which can not be used. in this stage the foresight is needed.
And this is the result of the sorting stage before, where we can see which is the balm in the drying process and which is uneven, if the good cassava starch does not shrink and still intact shaped piece, while the shrink and curly the markers of drying less evenly, both of them same can be used but separated between the control and ferm.
The sorted cassava starch will go straight to the grinding stage into the flour. In this grinding stage the cassava starch is controlled and the ferm is separated.
In the process of drying, cassava starch has become flour and ready to be marketed.
Cassava starch that has been transformed into a smooth and glossy powder.
Some are wrapped in large sacks and some are wrapped with a preheated kilogram of pounds and of course hygienic.
Bundle of kilos
Cassava starch is great because Easy to extract with easy process compared with other sources of starch so it is feasible to produce with small scale and limited capital and also More in demand by adhesive industry because make adhesive more fluid, smooth and stable. and also this natural cassava flour has excellent Neutral Flavor Characterizing Character properties.
The form of dry flour that can last for up to 6 months if the packaging has been opened, the enthusiast of flour is very crowded so that my uncle's making can be said as a big processing of kasava flour.
that's my discussion and my experience in making a very natural cassava flour without chemicals, thank you for reading this post, hopefully useful and add to our insights alau seikit, I am also grateful and see you
