Key principle: Cassava flour configuration depends on root condition, product specification, moisture removal and drying. Flour and starch processes must not be treated as identical.
Receiving, washing and peeling
Remove soil and unsuitable material while controlling root damage and water use.
- Review seasonal soil load.
- Define peeling requirement and loss tolerance.
- Plan wet-area drainage.
Crushing and dewatering
Reduce root size and remove moisture using equipment selected for the intended flour process.
- Confirm whether rasping or another reduction method is required.
- Coordinate dewatering with dryer feed.
- Keep flour and starch separation scopes distinct.
Drying selection
Dryer choice depends on feed condition, target moisture, available energy, product quality and local installation constraints.
- Do not promise instant drying without a tested basis.
- Control feed uniformity.
- Include dust and product-recovery requirements.
Grinding, screening and packing
Finish the product to the agreed fineness and package format after moisture is stable.
What to Send Before Equipment Selection
Provide raw material, finished product, target throughput, package format, workshop dimensions, voltage, utilities, project stage and any local standard. These inputs allow a configuration discussion without inventing specifications.