Mocaf or Modified Cassava Flour

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Mocaf is a modified cassava flour product. Modification of cassava in mocaf is done by fermentation by lactic acid bacteria. Fermentation changes the characteristics of flour so that it can be used as a raw material for various food products. Mocaf can replace the function of flour in various types of food, although not completely. Mocaf also functions as a thickener and crisper for foods such as cream soups, sauces, and various crunchy snacks. Mocaf does not contain gluten and is easy to fortify



Product    : Modified Cassava Flour



Origin       : Central Java



Moisture Content   : 13%



Ash Content    : 1.5%



pH   : 4 maximum



White Degree : 87% minimum

Color -
Size Mesh 60
Raw Material Cassava
Capacity (Month) 200 Tons

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