Cassava Flour 50kg bags sold per MT

The cassava plant is a staple crop to millions of inhabitants in Africa  parts of Asia and  South America. The plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.

As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo. 

cassava flour is the whole root, simply peeled, dried and ground. This means it has more dietary fiber than tapioca flour.

CASSAVA FLOUR IS THE MOST SIMILAR TO WHEAT FLOUR (OF GLUTEN-FREE FLOURS)

Unlike other gluten-free flours such as almond or coconut flour, cassava flour is very mild and neutral in flavor. It’s also not grainy or gritty in texture – rather, it’s soft and powdery.

These qualities, along with the fact that it can be replaced on a 1:1 basis with wheat flour in many recipes, make cassava flour a preferred flour for gluten-free, grain-free baking and cooking. It’s also a great nut-free flour. 

Specifications: 

Commodity: Cassava Flour

HS Code:   -1106.20.0000

Physical Characteristics

• Appearance: White to creamy white powder
• Aroma: Typical cassava aroma, free from sour, musty or other objectionable odors
• Flavor: Bland, with no rancid or off flavor
• Analysis
• Ash:                                       1.0% Maximum
• Moisture:                             12.0% maximum
• Particle Size:                      100% through 425 micron screen (US #40, Tyler #35)
• Starch:                 ≥ 70 %
• Moisture:                             ≤ 14 %
• Ash:                                       ≤ 3.0 %
• Sulphur Dioxide:               < 10 ppm
• Total Fiber:                          Max 5.0 %
• pH:                                         5.0 – 7.0
• Viscosity: B.U.   Min 650 B.U.
• Whiteness:                         Min 70.0 %
• Gluten:                 Absent
• Microbiological Requirements
• Standard plate count:    50,000 CFU/g maximum

1. Coli:                 <10 CFU/g

• Staphylococcus;                               <10 CFU/g
• Yeast and Mold:                 Max 3000 CFU/g
• Salmonella:                        Absence in 25g
• Packaging
• Organic Premium Cassava Flour is packed in 55.115 lb (25 kg) multi-layer kraft paper bags and shipped in shrink-wrapped pallets @ 40 bags/pallet.
• Shelf Life
• 24 months from the date of manufacture, in original packaging when observed storage conditions. Store in closed original packaging, on pallets, in a dry, safe, well ventilated environment.
• Pesticide residues
• Cassava flour shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission for this commodity.
• Other contaminants
• Cassava flour shall comply with the maximum levels of the Codex General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193).
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