Garri flour dryer

Garri flour is a kind of starch extracted from the roots of tropical plants. This plant belongs to the family of high maple, which is the same family as ramie, rubber, and paulownia. It will be transparent after being heated and cooked, and the mouthfeel is elastic.

1 Introduction

Garri flour is a low-ball made from garri, while garri flour is a starch refined from the roots of a cassava or cassava plant (Manihot esculenta). It is the main ingredient in baby food milk pudding and is also used to thicken soups and stews.

2. Use

Garri starch can be used to make alcohol, fructose, glucose, maltose, monosodium glutamate, beer, bread, biscuits, shrimp slices, fans, sauces and plastic film, resin, paint, adhesive, and other chemical products.

3. Attention

Cassava is one of the world's three high-sweet potatoes and is widely cultivated in tropical and subtropical regions. In the southern subtropical region of China, cassava is the fifth-highest crop after rice, sweet potato, sugar cane, and corn. It plays an important role in crop layout, feed production, industrial applications, etc. It has become the main processed starch and feeds crop widely planted.

Cassava is the root of the cassava plant cassava. The cassava root is conical, cylindrical or spindle-shaped, fleshy and rich in starch. Garri flour is of good quality, edible, or industrially made of alcohol, fructose, glucose, etc. All parts of cassava contain cyanogenic glycosides, which are toxic. The fleshy parts of fresh potatoes must be detoxified by blisters, dryness, etc. before they can be eaten. After the fresh potato is perishable and deteriorated, it is often processed into starch, dried tablets, and dried potato grains as soon as possible after harvesting. There are two main types of cassava: bitter cassava (used exclusively for the production of garri flour) and sweet cassava (the edible method is similar to potato). It is eaten after processing and is one of the main miscellaneous grains of the local residents.

Dosage: It should be used according to the right amount.

4. Features

Garri starch has no odor and is suitable for products that require fine scents, such as food and cosmetics.
The taste is dull: garri starch has no taste and no aftertaste (such as corn), so it is more suitable for fine seasoning products than ordinary starch, such as pudding, cake, and stuffing.

Clear paste: The paste produced after cooking the garri starch is clear and transparent, suitable for coloring with pigment. This property is also important for the sizing of tapioca starch for large paper.

Viscosity: The ratio of amylopectin to amylose in cassava raw starch is as high as 80:20, so it has a large peak viscosity. This feature is suitable for many purposes. At the same time, tapioca starch can also be modified to remove stickiness to form a loose structure, which is quite important in many food processing.

High freeze-thaw stability: The tapioca starch paste exhibits a relatively small reversal and thus prevents water loss during the freeze-thaw cycle. This property can also be further enhanced by modification.