The Native tapioca starch is processed on numbers of highly efficient equipment and machines; Grinding the starch with the high-speed Raspier. Then extract the protein by the machine called "Decanter". Separated the water by the "Centrifuge". Dry the cake in the flash dryer. This process requires only short period of time and provides superior quality of starch. The process may be described into 8 steps as follows:
1. Weigh the fresh cassava roots to determine the starch percentage.
2. Remove sand and impurity in the rotary screener.
3. Put it into the peeling-and-cleansing device, and then chop out root tails.
4. Put the fresh clean cassava into the Rasper and then Decanter to remove protein.
5. Pass the slurry through the screen to remove fiber. Fiber is sun-dried and sold out for animal feed application.
6. Separate the fine fiber and impurity by "Centrifuge".
7. Dry out the starch by passing it through the hot-aired dryer column.
8. Pass the starch through the sifter and pack the fine powder into the sacks for sale.
Product Highlights:
Cassava is the white starches extracted from tapioca.
Tapioca starch is widely used in the food industry and food outside. In the food industry, the main products derived from cassava as glucose, dextrose, fructrose and other sweeteners. There are also a lot of related products are made from tapioca starch as fibers, pellets, milkshakes, sauces, creams, adhesives used in food, starch gels for soups ...