Cassava flour processing plant

Cassava flour is a very important ingredient in profitable production of bread. In 2001 Nigerian president was a farmer so had a first hand knowledge of what problems farmers were facing and the fact that Nigerian government was spending huge amount of money on wheat which is used to produce bread and some other confectioneries. The government directed Federal Institute of Industrial Research to find ways of including local raw materials in the production of bread. The outcome of the research is that cassava flour can be mixed with wheat at up to 10% without any adverse effect on the taste and texture of the product. The federal government then mandated all the flour mill to include cassava flour in their product since then.

So, how to produce cassava flour?
Step 1: Harvest matured cassava from the farm and load it to the processing shed immediately. If the quantity of cassava harvested can not be carried in the same day for logistic reasons do not detach the cassava from the stem and leaf until the vehicle to carry it is ready. That is to say, fermentation will not occur if the cassava is still attached to the leaf and stem even if it has been uprooted. But care must be taken not to bruise the cassava when uprooting it.
Step 2: Washing and peeling cassava
1. peeling 2. washing 3. do not hurt the material 4. material to the next stage automatically
Step 3: Grinded and rasping
The tuber is grinded and become low broken percentage . That means 50% cassava flour is not separated and combined with fiber. In the rasping process, should add process water to dilute slurry. the potato slurry in the collection trough is pumped in to desanding cyclone. Don't make the cassava flour dissociate and make the cassava flour combine with fiber. So the special design of rasper is vital for flour fineness and freeness.
Step 4: Desanding 
In the desanding process, sands and sawtooth etc coarse particle will be removed from cassava slurry. This unit is made of ceramic cyclongnetts, sand