What are the Differences Between Dry and Wet Cassava Flour Processing?
Cassava flour is produced using two main methods: dry cassava flour processing and wet cassava flour processing. Each approach impacts flour quality, taste, and overall production cost. Here, Henan Jinrui breaks down both cassava flour processing methods and compares the key differences, helping you decide which one fits your business needs. 1. Dry Cassava Flour Processing Method Dry cassava flour processing is the more traditional and straightforward method. It is simple, requires relatively low investment, and consumes very little water, making it especially suitable for small-scale and medium-scale cassava flour production. Henan Jinrui's dry cassava flour processing method follows a clear sequence of steps. First, fresh cassava roots are cleaned by a washing machine and peeled by a peeling machine. The peeled cassava roots are then sliced into chips by a cassava chipping machine. Next, these cassava chips are dried – either naturally under sunlight or by using a...