Two Processing Methods of Cassava Flour: What are the Differences between Dry and Wet Methods?
Cassava flour can be produced using either dry or wet processing methods. So what are the differences between dry and wet methods? Next we will explore the differences between these two method and the advantages and disadvantages of each. Different quality cassava flour under two processing methods Dry Processing Method of Cassava Flour The dry processing method of cassava flour is the more traditional method. First of all, cassava tubers are peeled and cut into thick slices. After peeling, most of the water in raw cassava is removed by the belt dryer, and then the cassava slices are ground into powder to get finished cassava flour. This method means the lower investment cost, but relatively speaking, the cassava flour made is of low whiteness, high sand content, poor taste. Wet Processing Method of Cassava Flour The wet processing method of cassava flour is a more modern and automated method. It is divided into three major steps.The first is the