Modified Cassava Flour

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Detailed Specifications of Modified Cassava Flour (Mocaf) from Indonesia
Origin: Indonesia

Production Method:

High-quality cassava roots are peeled, washed, and grated.

The cassava mash undergoes an enzymatic fermentation process to improve digestibility and reduce anti-nutritional factors.

The fermented mash is dewatered, dried, and finely milled into flour.

Physical Specifications:

Color: White to cream

Odor: Slightly yeasty, free from off-odors

Taste: Neutral, slightly sweet

Moisture Content: Max 12%

Granulation: Fine (particle size ≤ 80 mesh)

Bulk Density: 500-600 g/L

Ash Content: Max 1.5%

Acidity: Max 0.2% (as lactic acid)

Protein Content: Min 1.5%

Fiber Content: Min 1.5%

Nutritional Information (per 100g):

Energy: 360 kcal, Fat: 0.1 g, Saturated Fat: 0 g, Carbohydrates: 85 g, Sugar: 0.5 g, Fiber: 3.5 g, Protein: 2 g

Packaging:

Multi-walled paper bags: 25 kg net weight

Jumbo bags: 500 kg net weight

Flexible Intermediate Bulk Containers (FIBCs): 1,000 kg net weight

Certifications:

Indonesian National Standard (SNI)

Halal Certification (optional)

Shelf Life:

Minimum 24 months from the date of production under cool and dry storage conditions.

Additional Information:

Gluten-free, Vegan, GMO-free

Suitable for various culinary applications including baking, breadmaking, pasta making, thickening sauces, etc.
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