Noted points during garri frying for high quality garri production
Garri is made from cassava, which needs to go through the processes of cleaning, peeling, grinding, dehydrating, fermenting, frying, etc, in which the frying process is crucial, determining the texture, taste and shelf life of the garri. Proper frying ensures golden-brown, crispy, and non-bitter garri. In this article, Henan Jinrui, as a professional garri processing machine supplier with 13 years' experience, will list the noted points during garri frying to ensure the high quality garri production. Key pointed for garri frying 1. Preparing Cassava Paste for Frying Before frying, ensure the fermented cassava paste is well-prepared, Here are some points to note when preparing fermented cassava: - Sieving:Thoroughly sieve fermented and pressed cassava paste to remove lumps, ensuring a smooth, even consistency. - Moisture Control:Ensure the paste is neither too wet (prevents proper frying) nor too dry (may burn easily). 2. Optimize Frying Process ...