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Papua New Guinea Cassava Fufu Processing
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Product Description
The traditional method is making fufu in a mortar and pestle by striking with a wooden spoon. The modernized production process of cassava starch offered by TTC Group includes: raw material removal, cleaning, peeling, filing and crushing, desanding, fermentation (or not), centrifugal sieving, dehydration, drying, sieving and storage, weighing and packaging.
Cleaning &Washing:
Adopting dry type impurity remover, paddle washer, brush cleaning and peeling machine, roller spray washing machine and other equipment to treat cassava, to ensure that the raw materials get good impurity removal cleaning and peeling effect.
Rasping&Chopping:
Raw materials are fully crushed by filing mill. Then the sand impurities in the cassava pulp are efficiently separated by sand remover to obtain clean cassava pulp.
Centrasieving:
The cassava pulp after filing and desanding is sieved by centrifugation to separate and remove large fibers from the pulp.
Fermentation:
the sieved cassava pulp is pumped from the slurry drum to the fermentation tank for fermentation treatment to improve the quality and taste of the product (or it is not processed by the fermentation process and enters the subsequent sections)
Dewatering:
plate and frame press filtration is used to dewater the screened or fermented cassava pulp to obtain filter cake, which is then crushed to obtain powdered material.
Drying& Cooling:
Utilizing the airflow dryer to dry the powdered material obtained from the filter cake crushing, to get cassava fufu powder.
Sifing& Storing:
Dried starch is sifted and reached to standard of fineness, and stored in silo.
Weighing & Packing:
The products are weighed and packaged according to customers' requirements in different packaging specifications.
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Email：info@tidecomgroup.com
Address: F32, Tower C, Linbinyuan, Binhu CBD, Hefei, Anhui, P.R. of China
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