Cassava flour is a full-component powder made from fresh or dried cassava tubers or slices through processes such as cleaning, peeling (in some processes), grinding, milling and drying. It retains the starch, dietary fiber and a small amount of minerals of cassava completely and is a convenient raw material in the food and industrial fields.

The production of cassava flour is designed around "preserving the characteristics of raw materials + enhancing usability", with the core processes and advantages as follows:

Raw material processing

Select cassava blocks or slices that are free from mold and damage. Wash them to remove dirt and sand. Some processes will lightly peel them to reduce impurities and ensure the purity of the final product. 

Grind and pulverize.

The cassava raw materials are refined with professional crushing equipment. Through multi-stage grinding, a uniform powder state is achieved to prevent uneven particle sizes from affecting subsequent use. 

Component retention

Unlike cassava starch (which only extracts starch), cassava whole flour retains all the natural components of cassava. Besides the main starch, it also retains crude fiber, making it more nutritionally comprehensive.