Whole Root Gluten-Free Cassava Flour

€1,350.00 ~~€ 1,500.00~~

Description

Whole Root Gluten-Free Cassava Flour
Sun dried chips milled into flour. €1350 / Per Ton FOB (Minimum Order 1 Metric Ton)

Top quality directly from our farms in West Africa and very affordable

Description
_Our Cassava Flour_
Our product is made up of 5 different varieties, grown in the semi-arid northern
zone of Ghana.

The whole cassava is thinly sliced into chip size and sun-dried by trained smallholder cassava farmers on raised platforms under strict hygienic conditions and milled.

We offer two types of flour, un-peeled which has (higher fibre and nutrients) and the peeled option has higher starch. The dried product is milled into flour depending on buyer specifications, 70-150 micron. The unpeeled is marketed as “whole-root cassava flour.”*

Labelling: Standard sacks labelled organic EU/NOP-

Uses: Primarily as a 20% wheat substitute in baking or mixed with other gluten free flours for gluten free goods, in snack-fruit bars and other similar baked snakes. Also used as a thickening agent in soups, gravies, sauces and condiments, cosmetics.

Certification: NOP/EU organic CU

Varieties
Bianbasi	Slightly sweet, medium starch
Kentema	Sweet, blend when cooked, fibrous, HCN
Afisa	Slightly sweet, fibrous
Agric/Attapudua blend	Slightly bitter, sour, medium fibrous, higher starch content
Ebenzer/Bantam blend	Dark brown colour when heated

ANALYSIS (Bianbas Variety)	g/100g
Moisture	7.7 %
DM	92.3 %
Ash	3.0 %
Fiber	4.70 %
Starch	63.6 %
HCN	0.26 mg/kg
Carbohydrates	85.20 %
Nutritional Value	315 Kcal/100g

These 5 varieties are available milled with peel (whole root) or without peel.

Samples: available upon request.

Quality control: There is regular analysis done for monitoring of nutrient content and microorganisms. We have documented and implemented systems and procedures in accordance with HACCP in place. A strong Internal Control Systems team works to ensure that procedures are followed to ensure a high quality product.

Packaging: Standard 25 kg with plastic lining. Or as specified by buyer
Storage: Up to 1 year when stored in dry place.

Positive social and environmental impact

Our product is sourced from farmers around Mole conservation area. We have 173 registered farmers working in 102 hectares of land. Over 30% of our farmers are women, some in single parent households who earn income to care for their families from selling their cassava. This is part of IFOAM OM4D project which aims to improve the livelihood of small-scale farmers in Ghana. Also the environmental impact on the Mole National Park is positive as the farmers learn sustainable organic farming practises.

Production steps

1. Cassava root is cleaned, peeled and cut into chips.
2. Cassava chips are sundried
3. Cassava chips are milled into flour

FAQ

1. How to Use Cassava Flour

2. How is cassava flour made?

3. Are tapioca flour and cassava flour the same thing?

4. Is cassava flour gluten-free?

5. What makes cassava flour the most similar gluten-free flour to wheat flours?

6. How do you bake with cassava flour?

7. Tips for baking with cassava flour:

8. Is cassava flour poisonous?

9. Is cassava flour low-carb?

1. How to Use Cassava Flour

Cassava flour is gaining more and more popularity as the go-to replacement for regular flour when it comes to grain-free and gluten-free diets.

2. How is cassava flour made?

Cassava flour is made from the whole root of the cassava plant. Freshly harvested, peeled, sundried on the farm and milled in flour.

3. Are tapioca flour and cassava flour the same thing?

No, they are not. Tapioca is a starch extracted from the root. Our cassava is

a whole root, milled into flour and more dietary fibre in it than tapioca flour.

4. Is cassava flour gluten-free?

Yes. Cassava flour is gluten, grain, and nut-free. Not only is this gluten, grain, and nut-free but it is also vegan and vegetarian. Certification upon request with extra cost.

5. What makes cassava flour the most similar gluten-free flour to

wheat flours?

It is the most similar to wheat flours when it comes to gluten, grain-free and nut free options.

6. How do you bake with cassava flour?

While you can usually swap cassava flour for wheat flour and all-purpose

flour using a 1:1 ratio, it is not perfect for every recipe. We recommend 20%

-50% substitution but ultimately depends on the recipe.

7. Tips for baking with cassava flour:

While you can usually swap cassava flour for wheat flour and all-purpose flour using a 1:1 ratio, it is not perfect for every recipe. We recommend 20%

-50% substitution but ultimately depends on the recipe.

8. Is cassava flour poisonous?

No. it’s only toxic if it’s eaten raw. Processing it makes it very safe to eat.

9. Is cassava flour low-carb?

Cassava flour has a high-carbohydrate profile. It is easily digestible and has a low glycaemic index.